Sofrito-Spiced Puerto Rican Rice with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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.

★ 4.3 (8 ratings) Prep: 10 min Cook: 30 min Serves 6 Latin American cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sofrito-Spiced Puerto Rican Rice with Black Beans take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sofrito-Spiced Puerto Rican Rice with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Sofrito-Spiced Puerto Rican Rice with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sofrito-Spiced Puerto Rican Rice with Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sofrito-Spiced Puerto Rican Rice with Black Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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