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

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

1. 1

   Step 1: 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
   
2. 2

   Step 2: 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 1/2 cupsSofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves)
   
3. 3

   Step 3: 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
   
4. 4

   Step 4: 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 1/2 cupsLong-grain white rice, rinsed
   • 3 cupsBeef broth
   
5. 5

   Step 5: 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
   
6. 6

   Step 6: 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

   • 1/4 cupChopped fresh cilantro (for finishing)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.