Stovetop Cuban One-Pot Beef Rice Comfort Food

Arroz con Carne — Cuban Style One-Pot Beef and Rice with Sofrito

Name: Arroz con Carne — Cuban Style One-Pot Beef and Rice with Sofrito
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Vegetable oil; 1 lb Beef chuck, trimmed and cut into 1/2-inch pieces; 1.5 tsp Kosher salt; 1.5 cups Sofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves); 1 cup Tomato sauce; 1 tsp Ground cumin; 1.5 cups Long-grain white rice, rinsed; 3 cups Beef broth; 1 cup Frozen peas; 0.25 cup Chopped fresh cilantro (for finishing)

A hearty, stovetop Cuban-style arroz con carne that layers a bright sofrito, tender browned beef, and fluffy rice in one pot. Simple to make and rich in warm, tomato-and-cumin flavors — a classic comfort dish perfect for weeknights or family meals.

0.0(0 reviews)

Prep: 15m · Cook: 45m · Total60 mins

DifficultyMedium

Serves4

AuthorJake

Arroz con Carne — Cuban Style One-Pot Beef and Rice with Sofrito

Ingredient Spotlight

Sofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves)

Sofrito is an aromatic flavor base used widely in Spanish, Caribbean, and Latin American cuisines (with regional variations) made from sautéed or raw aromatic vegetables and herbs. In this version it’s simply onion, green bell pepper and garlic, giving a savory, slightly sweet and garlicky foundation that seasons rice, stews and beans. You can find jarred or refrigerated sofrito in Latin grocery stores and many supermarkets, or make it fresh by finely chopping or puréeing the stated vegetables; as a substitute, sautéed onion + bell pepper + garlic (or a classic mirepoix if you want a different flavor profile) will provide a similar aromatic base.

Arroz con Carne — Cuban Style One-Pot Beef and Rice with Sofrito

Arroz con Carne is the kind of one-pot dinner that looks and tastes like it took longer than it actually did. This Cuban-style version leans on a bright, finely chopped sofrito — onion, green pepper and garlic — to lift rich, well-browned chunks of beef, while tomato sauce and cumin give the broth a gently smoky, savory warmth. Browning the meat in batches and rinsing the rice before it hits the pot are the two small steps that keep the finished grains fluffy and the beef deeply flavored without the sauce turning muddy.

This recipe is built for weeknights and family-style comfort: it uses pantry-friendly tomato sauce and long-grain white rice so you can get a satisfying, cohesive meal on the table in about an hour. Finish with a handful of frozen peas for color and a sprinkle of cilantro to cut through the savory notes; the contrast of tender beef, separate rice grains, and pops of bright herb is what makes this take on arroz con carne feel both homey and complete.

Plan your timing

Enter your target meal time:

5:55 pm–6:05 pm→Brown the beef

6:05 pm–6:15 pm→Cook the sofrito

6:15 pm–6:25 pm→Build the sauce

6:25 pm–6:35 pm→Add rice and broth, then simmer

6:35 pm–6:45 pm→Finish with peas

6:45 pm–6:55 pm→Rest and garnish

Ingredients

Yield

Instructions

Brown the beef

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Season the beef pieces with 1 tsp of the salt and sear in batches until well browned on all sides, about 3–4 minutes per batch; remove browned beef and set aside. Browning develops flavor and gives the finished rice a rich base.

For this step

2 tbspVegetable oil
1 lbBeef chuck, trimmed and cut into 1/2-inch pieces
1.5 tspKosher salt

Cook the sofrito

Reduce heat to medium and add the chopped sofrito (onion, bell pepper, garlic) to the pot and the remaining 1/2 tsp salt. Sauté until softened and fragrant, about 5–7 minutes, scraping up any browned bits from the bottom of the pot to incorporate that flavor.

For this step

1.5 cupsSofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves)

Build the sauce

Stir in the tomato sauce and ground cumin and cook for 1–2 minutes to meld the flavors and cook off the raw tomato taste. Return the browned beef to the pot and stir to coat everything evenly with the tomato-sofrito mixture.

For this step

1 cupTomato sauce
1 tspGround cumin

Add rice and broth, then simmer

Add the rinsed rice and beef broth, stir to combine, and bring the pot to a gentle boil. Reduce heat to low, cover tightly, and simmer for 18–22 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.

For this step

1.5 cupsLong-grain white rice, rinsed
3 cupsBeef broth

Finish with peas

Stir in the frozen peas, recover, and cook for another 3–5 minutes until the peas are heated through and bright green. Fluff the rice gently with a fork to distribute beef and peas evenly.

For this step

1 cupFrozen peas

Rest and garnish

Remove the pot from heat and let the arroz rest, covered, for 5 minutes to settle and finish steaming. Taste and adjust seasoning with additional salt if needed, then sprinkle with chopped cilantro and serve hot.

For this step

0.25 cupChopped fresh cilantro (for finishing)

Tips from the kitchen

Brown in batches

Sear the beef in a single layer without crowding the pot so pieces develop a proper crust; crowded meat steams instead of browns and you lose flavor.

Scrape the fond

When you add the sofrito, use a wooden spoon to scrape up browned bits from the bottom of the pot — that fond is concentrated beef flavor and will enrich the sauce.

Rinse the rice

Rinse until the water runs clear to remove surface starch; this helps the rice cook into separate, fluffy grains rather than a gluey mass.

Keep a tight lid

Once the pot simmers, reduce to low and don’t lift the lid while the rice cooks — trapped steam is what finishes the grains evenly.

Add peas at the end

Stir frozen peas in only after the rice is cooked and heat for a few minutes so they remain bright green and firm, not mushy.

Variations & substitutions

Pork shoulder swap

Use cubed pork shoulder in place of beef and brown it the same way; you may want to simmer an extra 5–10 minutes until the pork is tender.

Ground beef shortcut

Brown 1 lb ground beef with the sofrito instead of searing cubes for a quicker, more economical version that still absorbs the tomato-cumin flavors.

Vegetarian mushrooms & beans

Replace the beef with a mix of cremini mushrooms and cooked black beans, use vegetable broth, and stir in smoked paprika for depth.

Brown rice adaptation

Swap in long-grain brown rice but increase the broth (about 2¼–2½ cups per cup of brown rice) and simmer covered for 40–50 minutes until tender.

Storage & make-ahead

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 4 days. To freeze, portion into freezer-safe containers and keep for 2–3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat with a splash of broth and a lid to restore moisture, stirring occasionally.

What to serve with it

Serve family-style straight from the pot with lime wedges, sliced avocado, and a simple cabbage slaw or quick pickled red onions to add acidity and crunch. For a more Cuban-inspired spread, add black beans and fried sweet plantains, and pair with a crisp lager or a lime-y mojito.

Frequently asked questions

Why is my rice gummy?

Gummy rice usually comes from too much stirring, not rinsing the rice, or using too much liquid. For best texture, rinse the rice, avoid stirring after adding broth, and maintain a gentle simmer with a tight lid.

Can I make this in an Instant Pot or pressure cooker?

Yes — brown the beef and sauté the sofrito on the sauté setting, then add rice and broth and pressure cook on high for 6–8 minutes with a 10-minute natural release; add peas after releasing pressure and let them steam for a few minutes.

How can I add heat?

Stir in a diced jalapeño or a teaspoon of crushed red pepper with the sofrito, or finish with a few dashes of your favorite hot sauce at the table to control spice for everyone.

Can I use different rice types?

You can, but expect to change liquid ratios and cook times — jasmine behaves like long-grain white, while brown rice needs more liquid and a much longer simmer.

Is it okay to freeze this dish?

Yes, arroz con carne freezes well, though the texture of the rice softens slightly; cool completely, portion and freeze for up to 3 months, then reheat gently with extra broth to revive the grains.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Brown the beef

Vegetable oil2 tbsp
Beef chuck, trimmed and cut into 1/2-inch pieces1 lb
Kosher salt1.5 tsp

Step 2: Cook the sofrito

Sofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves)1.5 cups

Step 3: Build the sauce

Tomato sauce1 cup
Ground cumin1 tsp

Step 4: Add rice and broth, then simmer

Long-grain white rice, rinsed1.5 cups
Beef broth3 cups

Step 5: Finish with peas

Frozen peas1 cup

Step 6: Rest and garnish

Chopped fresh cilantro (for finishing)0.25 cup

Nutrition Facts

Per serving: about 2 cups

Calories591

Total Fat28.7g

Saturated Fat7.8g

Trans Fat0.2g

Polyunsaturated Fat1.2g

Monounsaturated Fat2.8g

Total Carbohydrates41.6g

Dietary Fiber4.5g

Total Sugars6.4g

Protein42.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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