Dominican Sofrito Plantain Rice
A vibrant, one-pot rice dish infused with savory sofrito and studded with crispy fried plantain chips, sweet peas, and carrots. The plantain chips add a signature textural contrast and subtle sweetness that balances the aromatic sofrito base. This is a beloved Dominican side dish that pairs beautifully with roasted chicken, stewed meats, or fish.
- Prep
- 20 min
- Cook
- 22 min
- Wait
- 10 min
- Total
- 52 min
- Makes
- 6 servings (about 4½ cups)
Steps
Before you start
- Have all ingredients measured and prepped before you start cooking—sofrito rice comes together quickly once heat is applied.
- If using homemade sofrito, prepare it ahead; store-bought works perfectly too.
- Measure your rice and broth accurately for proper absorption and texture.
Toast the rice
- Heat the olive oil in a large heavy-bottomed pot (3–4 qt) over medium heat.
- Add the rice and stir constantly for 2–3 minutes.
- The grains should become translucent at the edges and smell lightly nutty.
- This toasting step prevents the rice from becoming mushy and deepens its flavor.
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Ready when: Rice grains are translucent at the edges and smell fragrant
Tip: Don't skip toasting—it's the key to fluffy, separate grains rather than a mushy result.
Add sofrito and broth
- Stir in the sofrito (¾ cup / 180 ml) and cook for 1 minute, stirring well to coat the rice evenly.
- Pour in the chicken broth (4 cups / 960 ml) and stir to combine.
- Season with salt (½ teaspoon / 3 g) and a few grinds of black pepper.
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Ready when: Liquid is incorporated and mixture begins to steam
Tip: Sofrito already contains salt, so taste before adding more; you may need less than listed.
Add vegetables and bring to a boil
- Add the diced carrots (¾ cup / 110 g) and thawed peas (¾ cup / 115 g) to the pot and stir.
- Increase heat to medium-high and bring the liquid to a full boil, stirring occasionally.
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Ready when: Liquid is visibly boiling throughout the pot
Tip: Adding vegetables with their slight moisture won't affect cooking time, as they release very little liquid.
Reduce heat and simmer
- Once the liquid is boiling, reduce heat to low and place a tight-fitting lid on the pot.
- Simmer for 17–18 minutes without lifting the lid.
- The rice will absorb the liquid and soften during this time.
- Resist the urge to stir—undisturbed cooking creates better texture.
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Ready when: Liquid is fully absorbed and rice is tender but still holds its shape
Tip: If you hear rapid boiling sounds after a few minutes, heat is still too high—lower it slightly. The simmer should be gentle.
Fluff and rest
- Remove the pot from heat and let it rest, covered, for 5 minutes.
- Using a fork, gently fluff the rice from the bottom of the pot, breaking up any clumps.
- The residual heat will finish any last bit of cooking.
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Ready when: Rice is fluffy and individual grains separate easily
Tip: Fluffing with a fork (not a spoon) prevents the grains from breaking and creating a mushy texture.
Fold in plantain chips and finish
- Gently fold the broken plantain chips (1 cup / 100 g) into the fluffed rice just before serving.
- Taste and adjust seasoning with salt and pepper if needed.
- The chips should remain crispy—folding them in at the last moment keeps them from softening.
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Ready when: Plantain chips are evenly distributed throughout
Tip: If you're making this ahead, keep plantain chips separate and add just before serving so they stay crunchy.
Good to know
Tips
- Sofrito is the soul of this dish—it's a slow-cooked blend of aromatics (onion, garlic, pepper, tomato, cilantro) typical to Dominican and Puerto Rican cooking. If you can't find it jarred, homemade sofrito freezes beautifully for months.
- Don't lift the lid while the rice simmers. Each lift lets out steam and extends cooking time unpredictably.
- If your rice isn't fully tender after 18 minutes, add 2–3 tablespoons of hot water, cover, and continue for another 2–3 minutes. If liquid remains, uncover and cook over medium heat for 1–2 minutes to evaporate excess.
- Plantain chips are essential to authentic Dominican arroz—they add a sweet, crispy contrast to the savory sofrito. Keep them as a separate garnish element for best texture.
Make ahead
You can cook the rice up through step 4 (cooling completely), then refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat with a splash of broth, then fold in fresh plantain chips just before serving. Keep plantain chips separate and add only at the last moment.
Storage & reheating
Room temperature (cover loosely): up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (plantain chips may soften, so add fresh ones when reheating). Reheat on the stovetop over low heat with a splash of broth, or microwave in a covered bowl, stirring halfway through.
Substitutions
- Dominican sofrito → Homemade sofrito made by blending sautéed onions, garlic, cilantro, bell peppers, and tomatoes, then cooking down into a paste. Prepare ahead; if making fresh, cook until very thick so it blends evenly with the rice.
- low-sodium chicken broth → Vegetable broth or water (using water will yield a lighter, less rich flavor). If using water, increase salt slightly to compensate for lost seasoning from the broth.
- frozen green peas, thawed → Diced red bell pepper, corn kernels, or a mix of both. Use the same amount; add at the same time as the carrots so everything cooks evenly.
- fried plantain chips (homemade or store-bought) → Crispy bacon bits, toasted breadcrumbs mixed with a little olive oil, or omit entirely for a simpler dish. Bacon adds smokiness; breadcrumbs add crunch without sweetness. Both should be added just before serving to stay crispy.
