My Top Secret Recipe For Sausage and Corn Rice and Beans

I have a few top secret recipes up my sleeve that are requested at every family function. I’m thrilled to share my recipe for Sausage and Corn Rice and Beans. This dish is a comforting blend of savory sausage, sweet corn, and hearty rice and beans, all brought together with the vibrant flavors of homemade sofrito. It's a crowd pleasing dish that is perfect for any occasion.

Watch the video version of this recipe on my YouTube channel here:

The Role of Sofrito

At the heart of this recipe is sofrito, a staple in many Latin American kitchens. This fragrant mix of herbs, spices, and vegetables adds a depth of flavor that elevates the simplest ingredients into something extraordinary. If you haven’t yet, be sure to check out my Dominican style sofrito recipe to make your own from scratch.

Why This Dish is a Winner

1. Flavorful: The sofrito infuses every bite with rich, aromatic flavors.
2. Versatile: It can be served as a main dish or a side.
3. Hearty: Packed with protein from the sausage and beans, it’s a satisfying meal.
4. Easy to Make: With simple ingredients and straightforward steps, it’s perfect for busy weeknights or relaxed weekends.

Ingredients

For this recipe, you’ll need:

• Sofrito: 1 cup
• Sausage: 1 pound, diced. I like beef types of sausage but you can use whatever you like. 
• Corn: 2 cans of whole sweet kernel corn with the liquid
• Rice: 4 cups of Jasmine rice
• Beans: 2 cans (15 oz) of red kidney beans. You can substitute whatever beans you like.
• Olive Oil: 3-4 tablespoons
• Butter: 1 stick of butter
• Tomato Paste: 2 tablespoons
• Chicken bouillon cubes
• Fresh Cilantro: For garnish
• Big pot with non-stick coating

Steps to Make Sausage and Corn Rice and Beans with Sofrito

1. Prepare the Base:

   • Heat the olive oil and butter until melted, in a large non-stick pot over medium heat.
   • Add the sofrito and sauté until softened and fragrant, about 5 minutes.

2. Cook the Sausage:

   • Add the sliced sausage to the pot and cook until browned, about 5-7 minutes.

3. Add ingredients:

   • Stir in the tomato paste, cans of corn with the liquid, cans of beans rinsed off, and 2 chicken bouillon cubes.
   • Cook for 5 minutes to dissolve the cubes.

4. Add The Rice And Water:

   • Taste the liquid. It needs to be slightly over salty to make sure the resulting rice will have good flavor. Add more chicken bouillon, chicken powder bouillon, or salt until you feel its a little over salty. Rice doesn't have any flavor and will absorb a lot. 
   • Then add rice and enough water that it goes 1 inch above the surface of the rice mixture. Stir everything well.

5. Steam Cook The Rice:

   • Put the lid on the pot and reduce the heat down to low.
   • Steam cook for 25 minutes.
   • While cooking, open the pot and gently stir everything, scraping the rice off the sides so it does not get burned. Do this twice throughout the cooking process. 
   • After 25 minutes, taste for doneness. Cook for a few more minutes if the rice is not cooked through. 

6. Serve:

   • Garnish with chopped fresh cilantro before serving.

Happy cooking!