Zesty, aromatic, and packed with flavor, sofrito is the secret weapon your kitchen has been missing! This vibrant blend of onions, peppers, garlic, and herbs transforms ordinary meals into extraordinary culinary experiences. Whether you’re whipping up quick weeknight dinners or hosting weekend gatherings, these 24 delicious recipes will show you just how versatile this flavor powerhouse can be. Get ready to elevate your cooking—let’s dive in!
Classic Cuban Picadillo with Sofrito
Mastering this classic Cuban picadillo starts with understanding its foundation—a savory sofrito base that builds layers of flavor. Many home cooks find comfort in this one-pan meal, which combines ground beef with sweet raisins and briny olives for a perfectly balanced dish. Just follow these methodical steps to create an authentic version right in your own kitchen.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 1 medium green bell pepper
– 4 cloves garlic
– 1 lb ground beef (85% lean)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/4 cup tomato sauce
– 1/4 cup dry white wine
– 1/2 cup pitted green olives
– 1/4 cup raisins
– 2 tbsp capers
– 1 cup beef broth
– 2 bay leaves
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Dice 1 medium yellow onion and 1 medium green bell pepper into 1/4-inch pieces.
2. Mince 4 cloves garlic until fine.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes.
4. Add diced onion and bell pepper to the hot oil.
5. Cook vegetables for 8-10 minutes, stirring occasionally, until onions turn translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Increase heat to medium-high and add 1 pound ground beef to the skillet.
8. Break up the beef with a wooden spoon and cook for 6-8 minutes until browned.
9. Sprinkle 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper over the beef mixture.
10. Stir spices into the meat and cook for 1 minute to toast them.
11. Pour 1/4 cup dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom.
12. Add 1/4 cup tomato sauce, 1/2 cup pitted green olives, 1/4 cup raisins, and 2 tablespoons capers.
13. Pour in 1 cup beef broth and add 2 bay leaves.
14. Bring the mixture to a simmer, then reduce heat to low.
15. Cover the skillet and simmer for 25 minutes, stirring once halfway through.
16. Remove the bay leaves before serving.
Juicy ground beef melds with the sweet raisins and salty olives in this comforting picadillo, creating a texture that’s both tender and substantial. The sofrito base provides an aromatic foundation that makes each bite complex yet approachable. For a creative twist, serve it over crispy tostones or stuff it into empanada dough for handheld meals.
Hearty Spanish Paella with Sofrito
Mastering this classic Spanish dish is easier than you might think, especially when you build flavor from the very beginning with a homemade sofrito. My methodical approach will guide you through each stage, ensuring you create an authentic paella with perfectly cooked rice and vibrant flavors. Let’s start by preparing the foundational sofrito that gives this dish its distinctive character.
Ingredients
– 1/4 cup olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 2 cups short-grain rice
– 4 cups chicken broth
– 1/2 teaspoon saffron threads
– 1 pound chicken thighs, cut into 1-inch pieces
– 1/2 pound large shrimp, peeled and deveined
– 1/2 pound mussels, scrubbed
– 1/2 cup frozen peas
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
Instructions
1. Heat 1/4 cup olive oil in a 12-inch paella pan over medium heat until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally until softened.
3. Add diced red bell pepper and cook for another 4 minutes until peppers begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add chicken thigh pieces and cook for 6 minutes, turning occasionally until lightly browned on all sides.
6. Sprinkle 1 teaspoon smoked paprika over the chicken and vegetables, stirring to coat evenly.
7. Pour in 2 cups short-grain rice and stir constantly for 2 minutes to toast the grains.
8. Crush 1/2 teaspoon saffron threads between your fingers and add to the pan.
9. Pour in 4 cups chicken broth and add 1/2 teaspoon salt, bringing the mixture to a boil.
10. Reduce heat to low and simmer uncovered for 15 minutes without stirring to develop the socarrat crust.
11. Arrange shrimp and mussels evenly over the rice mixture.
12. Scatter 1/2 cup frozen peas across the surface.
13. Cover the pan with foil and cook for 8 minutes until shrimp turn pink and mussels open.
14. Remove from heat and let rest for 5 minutes before serving.
This paella develops a wonderful textural contrast between the creamy rice and the crispy socarrat crust on the bottom. The saffron-infused broth creates a golden hue that makes for a stunning presentation when served directly from the pan. Try garnishing with lemon wedges and fresh parsley for a bright, fresh finish that complements the rich flavors.
Savory Puerto Rican Arroz con Pollo
Many home cooks find comfort in one-pot meals, and this Puerto Rican Arroz con Pollo delivers both convenience and incredible flavor. Mastering this dish means understanding how each ingredient builds layers of savory goodness, transforming simple chicken and rice into a vibrant family meal. My methodical approach will guide you through creating this classic with confidence.
Ingredients
– 2 lbs chicken thighs
– 1 tsp salt
– ½ tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion
– 1 green bell pepper
– 4 cloves garlic
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 packet sazón seasoning
– ½ cup tomato sauce
– 1 cup frozen peas
– ¼ cup pimento-stuffed olives
Instructions
1. Pat 2 lbs chicken thighs completely dry with paper towels.
2. Season both sides of chicken evenly with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil, working in batches if necessary to avoid crowding.
5. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
6. Flip chicken and cook for another 4-5 minutes until lightly browned on the second side.
7. Remove chicken from pot and set aside on a clean plate.
8. Dice 1 medium yellow onion and 1 green bell pepper into ¼-inch pieces.
9. Mince 4 cloves garlic finely.
10. Add diced onion and bell pepper to the same pot, scraping up any browned bits from the bottom.
11. Cook vegetables for 5-7 minutes until softened and translucent.
12. Stir in minced garlic and cook for 1 minute until fragrant.
13. Add 2 cups long-grain white rice to the pot and stir constantly for 2 minutes to toast lightly.
14. Pour in 4 cups chicken broth, 1 packet sazón seasoning, and ½ cup tomato sauce.
15. Stir mixture thoroughly until all ingredients are well combined.
16. Return chicken thighs to the pot, nestling them into the rice mixture.
17. Bring liquid to a boil, then immediately reduce heat to low and cover pot tightly.
18. Simmer for 20 minutes without lifting the lid to allow steam to cook the rice properly.
19. Remove lid and scatter 1 cup frozen peas and ¼ cup pimento-stuffed olives over the top.
20. Replace lid and cook for another 5 minutes until peas are heated through.
21. Remove pot from heat and let rest for 10 minutes with the lid on to allow rice to finish absorbing moisture.
22. Fluff rice gently with a fork before serving. Here, the rice should be tender but not mushy, with the chicken falling off the bone. The peas add bright pops of sweetness that contrast beautifully with the savory olives and seasoned rice. For a complete meal, serve directly from the pot with fried plantains or a simple avocado salad alongside.
Spicy Sofrito Beef Tacos
When you’re craving bold flavors with minimal fuss, these Spicy Sofrito Beef Tacos deliver restaurant-quality results right in your own kitchen. We’ll build this dish methodically, starting with a vibrant sofrito base that forms the foundation of our taco filling. Working through each component step-by-step ensures perfectly balanced flavors and textures in every bite.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 1 medium green bell pepper
– 3 cloves garlic
– 1 lb ground beef
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup tomato sauce
– 8 corn tortillas
– 1 cup shredded lettuce
– 1/2 cup diced tomatoes
– 1/2 cup shredded cheddar cheese
Instructions
1. Dice the yellow onion and green bell pepper into 1/4-inch pieces.
2. Mince the garlic cloves finely.
3. Heat olive oil in a large skillet over medium heat until it shimmers.
4. Add diced onion and bell pepper to the hot oil.
5. Sauté vegetables for 5-7 minutes until onions turn translucent and peppers soften.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Push vegetables to one side of the skillet.
8. Add ground beef to the empty side of the skillet.
9. Break up the beef with a wooden spoon into small crumbles.
10. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
11. Mix the cooked beef with the vegetables in the skillet.
12. Sprinkle cumin, chili powder, smoked paprika, and cayenne pepper over the mixture.
13. Stir spices into the beef and vegetable mixture for 1 minute until well incorporated.
14. Pour tomato sauce over the beef mixture.
15. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
16. While filling simmers, heat a separate dry skillet over medium-high heat.
17. Warm corn tortillas one at a time for 30 seconds per side until pliable.
18. Keep warmed tortillas wrapped in a clean kitchen towel to maintain warmth.
19. Remove beef filling from heat after 10 minutes of simmering.
20. Spoon 1/4 cup of beef filling onto each warmed tortilla.
21. Top each taco with 2 tablespoons of shredded lettuce.
22. Add 1 tablespoon of diced tomatoes to each taco.
23. Sprinkle 1 tablespoon of shredded cheddar cheese over each taco.
Every element comes together in these tacos—the tender beef carries the sofrito’s aromatic base while the crisp lettuce and fresh tomatoes provide refreshing contrast. Experiment with adding pickled jalapeños for extra heat or serving alongside Mexican rice for a complete meal that satisfies any taco craving.
Vegetarian Stuffed Peppers with Sofrito
Crafting the perfect vegetarian stuffed peppers begins with understanding how each component builds flavor. Consider this recipe your guide to creating a satisfying, colorful meal that celebrates fresh vegetables and aromatic sofrito.
Ingredients
– 4 large bell peppers
– 1 cup long-grain white rice
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup tomato sauce
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 can (15 oz) black beans, rinsed
– 1 cup frozen corn
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Cook 1 cup rice according to package directions until tender, about 15-18 minutes.
3. Cut bell peppers in half lengthwise and remove seeds and membranes.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
5. Add diced onion and cook until translucent, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in 1 cup tomato sauce, 1 teaspoon cumin, and 1 teaspoon oregano.
8. Simmer the sofrito mixture for 3 minutes to blend flavors.
9. Combine cooked rice, black beans, and frozen corn with the sofrito in the skillet.
10. Spoon the filling evenly into pepper halves, pressing down gently.
11. Arrange stuffed peppers in a 9×13 inch baking dish.
12. Cover the dish tightly with aluminum foil.
13. Bake at 375°F for 30 minutes until peppers are tender-crisp.
14. Remove foil and sprinkle 1 cup shredded cheese over peppers.
15. Return to oven uncovered for 5 minutes until cheese melts and bubbles.
16. Remove from oven and let rest for 5 minutes before serving.
17. Garnish with 1/4 cup chopped cilantro just before serving.
You’ll notice the peppers maintain a slight crunch while the filling becomes creamy and cohesive. The sofrito base provides a rich, aromatic foundation that makes these peppers feel substantial and satisfying. Try serving them with a dollop of cool Greek yogurt or avocado slices to complement the warm spices.
Slow Cooker Sofrito Chicken Stew
Getting a delicious, comforting meal on the table doesn’t have to be complicated. This slow cooker sofrito chicken stew comes together with minimal effort, letting your appliance do most of the work while you go about your day. Follow these simple steps for a flavorful result every time.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup sofrito
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 green bell pepper, diced
– 2 medium carrots, sliced into 1/2-inch rounds
– 1 (15 oz) can diced tomatoes, undrained
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 cup fresh cilantro, chopped
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat the 2 lbs of boneless, skinless chicken thighs completely dry with paper towels.
2. Season the chicken thighs evenly on all sides with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the chicken thighs in the hot skillet and sear for 3-4 minutes per side until golden brown.
5. Transfer the seared chicken thighs to the insert of your slow cooker.
6. Add the diced yellow onion, minced garlic, and diced green bell pepper to the same skillet.
7. Sauté the vegetables for 5-7 minutes over medium heat until the onion becomes translucent.
8. Stir in 1 cup of sofrito and cook for 2 more minutes until fragrant.
9. Transfer the vegetable and sofrito mixture to the slow cooker with the chicken.
10. Add the sliced carrots, canned diced tomatoes with their juices, 4 cups of chicken broth, 1 tsp dried oregano, and 1/2 tsp ground cumin to the slow cooker.
11. Stir all ingredients gently to combine, ensuring the chicken is submerged in the liquid.
12. Cover the slow cooker and cook on LOW heat for 6-7 hours or on HIGH heat for 3-4 hours.
13. After the cooking time is complete, use two forks to shred the chicken directly in the slow cooker.
14. Stir in 1/4 cup of fresh chopped cilantro just before serving.
15. Ladle the stew into bowls and serve immediately.
Once cooked, the chicken becomes incredibly tender and shreds easily with forks, while the vegetables soften into the rich, tomato-based broth. The sofrito infuses every bite with a deep, aromatic flavor that’s both comforting and vibrant. For a creative twist, serve this stew over a bed of fluffy rice or with warm crusty bread for dipping into the savory liquid.
Sofrito Shrimp and Grits
For those seeking a comforting yet vibrant Southern-inspired meal, this Sofrito Shrimp and Grits combines creamy stone-ground grits with shrimp sautéed in a flavorful sofrito base. Following these clear steps will ensure your dish turns out perfectly balanced and delicious. Let’s begin with gathering our ingredients and prepping our components.
Ingredients
– 1 cup stone-ground grits
– 4 cups water
– 1 tsp salt
– 1 cup shredded sharp cheddar cheese
– 2 tbsp unsalted butter
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 medium green bell pepper, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, drained
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Combine 1 cup stone-ground grits, 4 cups water, and 1 tsp salt in a medium saucepan.
2. Bring the mixture to a boil over high heat, stirring constantly with a whisk to prevent clumping.
3. Reduce heat to low, cover the saucepan, and simmer for 25 minutes, stirring every 5 minutes to maintain creaminess.
4. Stir in 1 cup shredded sharp cheddar cheese and 2 tbsp unsalted butter until fully melted and incorporated.
5. Remove grits from heat, cover, and let stand while preparing shrimp.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 medium diced onion and 1 medium diced green bell pepper to the skillet.
8. Sauté vegetables for 6-8 minutes until softened and onions are translucent, stirring frequently.
9. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
10. Add 1 (14.5 oz) can drained diced tomatoes, 1 tsp smoked paprika, and 1/2 tsp black pepper to the skillet.
11. Cook the sofrito mixture for 5 minutes, stirring occasionally, until tomatoes break down slightly.
12. Pat 1 lb large shrimp dry with paper towels to ensure proper searing.
13. Add shrimp to the skillet in a single layer, cooking for 2-3 minutes per side until pink and opaque.
14. Stir in 2 tbsp chopped fresh parsley just before removing from heat.
15. Divide creamy grits among serving bowls and top with sofrito shrimp mixture. Creamy, cheesy grits provide the perfect base for the vibrant sofrito shrimp, whose tomato-pepper sauce soaks deliciously into each bite. Consider serving with crusty bread to mop up every last bit of the flavorful sauce, or add a sprinkle of extra parsley for fresh color.
Homemade Sofrito Tomato Soup
Keeping your pantry well-stocked means you’re always just a few steps away from a comforting meal, and this homemade sofrito tomato soup is the perfect example. Knowing how to build flavors methodically will transform simple ingredients into something extraordinary, even if you’re new to cooking.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 1 medium green bell pepper
– 3 cloves garlic
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/2 cup heavy cream
Instructions
1. Dice 1 medium yellow onion into 1/4-inch pieces.
2. Dice 1 medium green bell pepper into 1/4-inch pieces, removing seeds and membranes first.
3. Mince 3 cloves garlic finely.
4. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
5. Add diced onion and bell pepper to the pot.
6. Cook vegetables for 8-10 minutes, stirring every 2 minutes, until onions are translucent and peppers are softened.
7. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in 1 (28 oz) can crushed tomatoes, using a spatula to scrape all contents from the can.
9. Add 2 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/4 tsp black pepper.
10. Bring mixture to a boil over high heat, which should take about 3-4 minutes.
11. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
12. Remove pot from heat and let cool for 5 minutes before blending.
13. Carefully transfer soup to a blender in batches, filling only halfway each time.
14. Blend each batch for 45 seconds until completely smooth.
15. Return blended soup to the pot over low heat.
16. Stir in 1/2 cup heavy cream until fully incorporated.
17. Heat for 3-4 minutes until warmed through, but do not boil.
18. Ladle soup into bowls and serve immediately. Ultimately, this soup achieves a velvety texture that carries the bright acidity of tomatoes balanced by the sofrito’s savory foundation. Unlock its full potential by serving it with crusty bread for dipping or topping it with fresh basil leaves for an aromatic finish.
Caribbean Black Bean and Sofrito Soup
Soups that simmer with layers of flavor don’t need to be complicated—this Caribbean black bean and sofrito soup builds from a simple aromatic base to a deeply satisfying meal. Let’s walk through each stage together, so you end up with a pot full of warmth and spice.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 4 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 4 cups vegetable broth
– 2 (15 oz) cans black beans, rinsed and drained
– 1/2 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1 tsp salt
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced yellow onion and 1 diced green bell pepper, stirring occasionally until softened, about 5–7 minutes.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle in 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper, toasting for 30 seconds to deepen their flavors.
5. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
6. Add 4 cups vegetable broth and 2 cans rinsed black beans, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes to let the ingredients meld.
8. Stir in 1/2 cup chopped cilantro, 1 tbsp lime juice, and 1 tsp salt, cooking for 2 more minutes.
9. Remove from heat and let sit for 5 minutes before serving. Ladle this hearty soup into bowls—its creamy beans and vibrant sofrito base shine with a hint of lime. For a fun twist, top with avocado slices or serve over rice to stretch it into a fuller meal.
Grilled Sofrito Skirt Steak
Haven’t you noticed how skirt steak absorbs marinades beautifully, making it perfect for bold flavor profiles? Grilled Sofrito Skirt Steak combines the vibrant, aromatic base of sofrito with the rich, beefy character of skirt steak for a meal that’s both impressive and straightforward. Here’s how to prepare it step by step, ensuring every bite is packed with flavor and cooked to perfection.
Ingredients
– 1.5 lbs skirt steak
– 1/2 cup olive oil
– 1/4 cup white vinegar
– 1 medium yellow onion, finely chopped
– 4 cloves garlic, minced
– 1/4 cup fresh cilantro, chopped
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp black pepper
– 1 tsp salt
– 1 tbsp adobo seasoning
Instructions
1. Combine 1/2 cup olive oil, 1/4 cup white vinegar, 1 finely chopped yellow onion, 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp black pepper, 1 tsp salt, and 1 tbsp adobo seasoning in a large bowl to create the sofrito marinade.
2. Place 1.5 lbs skirt steak in a resealable plastic bag or shallow dish, then pour the marinade over the steak, ensuring it is fully coated.
3. Marinate the steak in the refrigerator for at least 4 hours or up to 12 hours for deeper flavor penetration; turn the bag once halfway through to distribute the marinade evenly.
4. Remove the steak from the refrigerator 30 minutes before grilling to allow it to come to room temperature, which promotes even cooking.
5. Preheat a grill to high heat, aiming for a surface temperature of 450–500°F, and lightly oil the grates to prevent sticking.
6. Place the marinated skirt steak on the hot grill and cook for 3–4 minutes per side for medium-rare, using a meat thermometer to check for an internal temperature of 130°F.
7. Transfer the grilled steak to a cutting board and let it rest for 5–10 minutes to allow the juices to redistribute, which keeps the meat tender and moist.
8. Slice the steak thinly against the grain to maximize tenderness, as cutting with the grain can make the meat chewy.
9. Serve immediately while warm. What makes this dish stand out is the caramelized, slightly charred exterior from the grill, which contrasts with the juicy, medium-rare interior infused with the herbaceous, tangy sofrito. For a creative twist, slice it over a bed of cilantro-lime rice or stuff it into warm tortillas with pickled onions for a vibrant taco night.
Sofrito Pasta Primavera
Zesty and vibrant, this Sofrito Pasta Primavera brings garden-fresh vegetables together in a savory tomato-based sauce. Following these clear steps will help you create a restaurant-quality dish right in your own kitchen. Let’s begin with preparing our ingredients and building flavors methodically.
Ingredients
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 1 medium onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 zucchini, sliced into half-moons
– 1 cup broccoli florets
– 1/2 cup vegetable broth
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 12 ounces of penne pasta to the boiling water.
4. Cook the pasta for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain the pasta in a colander, reserving 1/2 cup of pasta water.
6. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
7. Add 1 diced onion and cook for 4-5 minutes until translucent.
8. Add 1 diced red bell pepper and cook for 3-4 minutes until slightly softened.
9. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
10. Add 1 cup diced tomatoes and cook for 2 minutes until they begin to break down.
11. Incorporate 1 sliced zucchini and 1 cup broccoli florets into the skillet.
12. Pour in 1/2 cup vegetable broth to create the sauce base.
13. Season with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
14. Simmer the vegetable mixture for 6-8 minutes until vegetables are tender-crisp.
15. Tip: For optimal flavor development, don’t rush the vegetable cooking process.
16. Add the drained pasta to the skillet with the vegetable mixture.
17. Toss everything together until well combined.
18. Tip: If the sauce seems too thick, add reserved pasta water 2 tablespoons at a time.
19. Cook for 1-2 minutes until the pasta is heated through and coated with sauce.
20. Tip: Always taste and adjust seasoning before serving for balanced flavors.
21. Remove the skillet from heat and stir in 1/4 cup grated Parmesan cheese.
Delightfully textured with al dente pasta and crisp-tender vegetables, this dish offers a harmonious blend of savory tomato notes and fresh garden flavors. The sofrito base provides a rich foundation that makes each bite satisfyingly complex. Consider serving it alongside grilled chicken or topping with fresh basil leaves for an elegant presentation that elevates the simple ingredients.
Baked Fish with Sofrito and Lime
Let’s create a vibrant baked fish dish that brings Caribbean sunshine to your kitchen with minimal effort. Layering sofrito beneath tender fish fillets creates a flavorful steam bath while baking, and a final squeeze of lime brightens everything beautifully. This method ensures moist, flaky fish every time, even for novice cooks.
Ingredients
- 4 white fish fillets (6 oz each)
- 2 tbsp olive oil
- 1 cup sofrito
- 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F and position the rack in the center.
- Pat the fish fillets completely dry with paper towels to ensure proper browning.
- Brush a 9×13 inch baking dish with 1 tablespoon of olive oil to prevent sticking.
- Spread 1 cup of sofrito evenly across the bottom of the prepared baking dish.
- Season both sides of the fish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Arrange the seasoned fish fillets in a single layer over the sofrito base.
- Drizzle the remaining 1 tablespoon of olive oil over the fish fillets.
- Bake at 400°F for 12-15 minutes until the fish flakes easily with a fork.
- Cut the lime in half and squeeze fresh juice evenly over the hot baked fish.
- Use a thin spatula to carefully transfer the fish and sofrito to serving plates.
After baking, the fish becomes wonderfully flaky while the sofrito transforms into a rich, aromatic sauce beneath. A final squeeze of lime juice cuts through the richness with bright acidity, creating perfect balance. Serve this over cilantro rice or with warm tortillas to soak up every bit of the flavorful cooking liquid.
Sofrito-Infused Quinoa Salad
Carefully crafting a nutritious meal doesn’t have to be complicated, especially when you begin with a flavor-packed sofrito base. Creating this vibrant quinoa salad involves simple techniques that build layers of taste while keeping the process approachable for any home cook. Let’s walk through each step methodically to achieve perfectly cooked quinoa infused with aromatic vegetables and herbs.
Ingredients
– 1 cup quinoa
– 2 cups water
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 medium bell pepper, diced
– 2 cloves garlic, minced
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 tsp salt
Instructions
1. Rinse 1 cup quinoa under cold running water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan over high heat.
3. Bring to a rolling boil, then immediately reduce heat to low and cover saucepan.
4. Simmer quinoa for 15 minutes without lifting the lid to ensure even cooking.
5. Remove saucepan from heat and let quinoa stand covered for 5 minutes to absorb residual moisture.
6. Fluff cooked quinoa with a fork to separate grains and transfer to a large bowl.
7. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering.
8. Add 1 diced medium onion and cook for 4 minutes until translucent.
9. Stir in 1 diced medium bell pepper and cook for 3 minutes until slightly softened.
10. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
11. Combine the vegetable mixture with the quinoa in the large bowl.
12. Stir in 1/4 cup chopped fresh cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt until evenly distributed.
13. Let salad rest at room temperature for 10 minutes to allow flavors to meld.
Keep this sofrito-infused quinoa salad in mind for meal prep—the texture remains pleasantly chewy even after refrigeration, while the bright herbal notes from cilantro balance the savory vegetable base. Consider serving it alongside grilled chicken or stuffing it into bell peppers for a creative presentation that showcases the colorful ingredients.
Sofrito Grilled Cheese Sandwich
Often, we crave the comforting familiarity of a grilled cheese sandwich but yearn for something more vibrant. Our Sofrito Grilled Cheese elevates this classic with a deeply flavorful, aromatic tomato and pepper base. One bite reveals how a simple addition can transform an everyday favorite into a memorable meal.
Ingredients
– 4 slices sourdough bread
– 2 tbsp unsalted butter, softened
– 1 cup shredded Monterey Jack cheese
– 1/2 cup prepared sofrito
Instructions
1. Spread 1/2 tablespoon of softened butter evenly on one side of each bread slice.
2. Place two bread slices buttered-side down on a clean work surface.
3. Sprinkle 1/4 cup of shredded Monterey Jack cheese over each unbuttered side.
4. Spread 1/4 cup of prepared sofrito evenly over the cheese on both slices.
5. Top each with another 1/4 cup of shredded Monterey Jack cheese.
6. Place the remaining bread slices on top, buttered-side up, to form two sandwiches.
7. Preheat a non-stick skillet or griddle over medium-low heat for 3 minutes until evenly heated.
8. Carefully place both sandwiches in the preheated skillet.
9. Cook for 4-5 minutes until the bottom bread is golden brown and crisp.
10. Flip both sandwiches using a wide spatula.
11. Cook for another 4-5 minutes until the second side is golden brown and the cheese is fully melted.
12. Transfer the sandwiches to a cutting board and let rest for 2 minutes before slicing.
Velvety melted cheese binds the tangy, herbaceous sofrito between crisp, golden bread layers. The sofrito’s tomato-pepper base provides a subtle sweetness that balances the rich Monterey Jack perfectly. For an extra dimension, serve with a side of garlic aioli for dipping or pair with a light tomato soup to complement the sandwich’s vibrant flavors.
Sofrito Vegetable Stir-Fry
This vibrant Sofrito Vegetable Stir-Fry transforms humble vegetables into a colorful, flavor-packed meal that comes together in minutes. The key lies in building layers of flavor through careful timing and technique, making this perfect for busy weeknights when you want something both nutritious and delicious. Let’s walk through each step methodically to ensure your stir-fry turns out perfectly balanced and beautifully textured.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 1 medium green bell pepper
– 2 medium carrots
– 2 cloves garlic
– 1 cup broccoli florets
– 1 medium zucchini
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Dice 1 medium yellow onion into 1/2-inch pieces and add to the hot oil.
3. Cook the onion, stirring frequently, until translucent and slightly golden at the edges, about 3-4 minutes.
4. While onions cook, slice 1 medium green bell pepper into thin strips and peel and julienne 2 medium carrots into matchsticks.
5. Add the bell pepper and carrots to the skillet and cook, stirring constantly, for 2 minutes until slightly softened.
6. Mince 2 cloves of garlic and add to the vegetables, cooking for exactly 30 seconds until fragrant but not browned.
7. Cut 1 cup of broccoli florets into bite-sized pieces and 1 medium zucchini into half-moons, then add both to the skillet.
8. Stir in 1 tablespoon of tomato paste, distributing it evenly across the vegetables.
9. Sprinkle 1 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt over the mixture.
10. Continue cooking and stirring for 3-4 minutes until all vegetables are tender-crisp and brightly colored.
Crisp-tender vegetables coated in the aromatic sofrito base create a satisfying texture contrast in every bite. The tomato paste and spices meld into a deeply savory sauce that clings beautifully to the vegetables. For a creative twist, serve this over quinoa or stuff it into warm tortillas with a sprinkle of cotija cheese.
Sofrito-Seasoned Roasted Potatoes
Now, let’s transform humble potatoes into a vibrant side dish that will become your new favorite. This sofrito-seasoned version brings Latin-inspired flavors to classic roasted potatoes through a simple, methodical process that ensures perfect results every time.
Ingredients
– 2 pounds Yukon Gold potatoes
– 1/4 cup olive oil
– 1/2 cup sofrito
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 425°F and position one rack in the center.
2. Scrub 2 pounds of Yukon Gold potatoes thoroughly under cold running water to remove any dirt.
3. Cut the potatoes into 1-inch cubes, keeping the pieces as uniform as possible for even cooking.
4. Pat the potato cubes completely dry with paper towels—this ensures they’ll crisp up rather than steam.
5. In a large mixing bowl, combine 1/4 cup olive oil, 1/2 cup sofrito, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon smoked paprika.
6. Add the dried potato cubes to the bowl and toss vigorously until every piece is evenly coated with the seasoning mixture.
7. Spread the potatoes in a single layer on a rimmed baking sheet, making sure none are overlapping.
8. Roast the potatoes at 425°F for 25 minutes without disturbing them to develop a golden crust.
9. Carefully flip each potato piece using tongs or a spatula to expose the uncooked sides.
10. Continue roasting for another 15-20 minutes until the potatoes are deeply golden brown and crispy on all edges.
11. Test for doneness by piercing a few pieces with a fork—they should be tender throughout with no resistance.
12. Transfer the roasted potatoes to a serving dish immediately to prevent them from continuing to cook on the hot pan.
Golden and aromatic straight from the oven, these potatoes offer a satisfying contrast between their crispy exteriors and fluffy interiors. The sofrito infuses each bite with a complex base of garlic, onion, and pepper flavors that pairs wonderfully with grilled meats or makes a standout addition to breakfast bowls. For an extra touch, sprinkle with fresh chopped cilantro just before serving to brighten the rich, savory notes.
Conclusion
Looking to elevate your everyday meals? This collection of 24 sofrito recipes is your ticket to delicious, flavor-packed dishes that’ll wow your family. From hearty stews to vibrant rice bowls, there’s something here for every cook. Give these recipes a try, then drop a comment with your favorite—and don’t forget to share this roundup on Pinterest to spread the sofrito love!
