Sofrito Beef, Beans, and Rice

5 from 3 votes

This Latin American inspired one pot dinner is so easy, tasty and nutritious - it’s sure to become a family favourite!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: Mexican

Servings: cups

Calories: 215kcal

1 lb ground beef
½ cup finely diced bell pepper
½ cup finely diced onion
2 cloves garlic minced
½ teaspoon each chili powder ground coriander, ground cumin, oregano, sweet paprika, onion powder
1 can 540 ml/19 oz pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 can 14 oz/398 mL tomato sauce
¾ cup basmati rice
*salt to taste optional

Cook ground beef, sweet pepper, onion and garlic over medium heat in a large skillet, stirring often and using the back of a spoon to break up meat into small chunks, for 5 to 7 minutes or until beef is browned. Drain, if necessary.
Stir in chili powder, ground coriander, ground cumin, oregano, sweet paprika, onion powder and *salt (if cooking for baby omit salt at this stage); cook, stirring, for 1 minute. Stir in pinto beans, tomato sauce, rice and 1 cup (250 mL) water; bring to a boil.
Cover, reduce heat to low and simmer for about 15 to 18 minutes or until the rice is tender and the liquid is absorbed. Let stand for 5 minutes.
To serve for Baby/Toddler, see modified textures (above). For the rest of the family, stir in salt to taste. Garnish with cilantro, lime juice and cheese (toddler/adult) as desired.