# Arroz con Carne — Cuban Style One-Pot Beef and Rice with Sofrito > 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. Canonical URL: https://www.topshelf.recipes/recipes/arroz-con-carne-cuban-one-pot-beef-and-rice-with-sofrito ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 45 minutes - Total Time: 60 minutes - Servings: 4 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Brown the beef - 2 tbsp Vegetable oil - 1 lb Beef chuck, trimmed and cut into 1/2-inch pieces - 1 1/2 tsp Kosher salt ### Cook the sofrito - 1 1/2 cups Sofrito (finely chopped: 1 medium onion, 1 green bell pepper, 3 garlic cloves) ### Build the sauce - 1 cup Tomato sauce - 1 tsp Ground cumin ### Add rice and broth, then simmer - 1 1/2 cups Long-grain white rice, rinsed - 3 cups Beef broth ### Finish with peas - 1 cup Frozen peas ### Rest and garnish - 1/4 cup Chopped fresh cilantro (for finishing) ## Ingredient Guide ### 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. ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (about 2 cups): - Calories: 591 kcal - Protein: 42.8 g - Carbohydrates: 41.6 g - Fat: 28.7 g - Saturated Fat: 7.8 g - Trans Fat: 0.2 g - Fiber: 4.5 g - Sugar: 6.4 g - Added Sugars: 0 g - Cholesterol: 75 mg - Sodium: 3197 mg - Potassium: 1141 mg - Calcium: 81 mg - Iron: 6.4 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Rotisserie Chicken and Wild Rice Soup](https://www.topshelf.recipes/recipes/rotisserie-chicken-wild-rice-soup) - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Xiao Long Bao Soup Dumplings](https://www.topshelf.recipes/recipes/xiao-long-bao-soup-dumplings) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)