Sofrito-Spiced Puerto Rican Rice with Black Beans

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Fragrant Puerto Rican rice cooked with a vibrant sofrito base and tender black beans, delivering a hearty and flavorful side or main dish. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs long grain white rice, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp olive oil
• 1/2 cup (prepared blend of peppers, onions, garlic, cilantro) sofrito
• 1/2 cup tomato sauce
• 3 cups chicken broth
• 1 bay leaf
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped (for garnish) fresh cilantro

Instructions

1. Step 1: Rinse 2 cups long grain white rice under cold water until the water runs clear; drain well.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1/2 cup sofrito and cook, stirring occasionally, for 3-4 minutes until fragrant and slightly thickened.
3. Step 3: Stir in 1/2 cup tomato sauce, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for another 2 minutes to combine flavors.
4. Step 4: Add the drained rice to the pot, stirring to coat each grain in the sofrito mixture, cooking for 2 minutes to lightly toast.
5. Step 5: Pour in 3 cups chicken broth and add 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Step 6: After 15 minutes, add 1 can (15 oz) drained and rinsed black beans on top of the rice without stirring. Cover and cook for another 10 minutes, or until the rice is tender and liquid absorbed.
7. Step 7: Remove from heat, discard the bay leaf, and gently fluff the rice and beans together with a fork. Garnish with 2 tbsp chopped fresh cilantro before serving.