Flavors of the Caribbean Come Alive with Goya Sofrito Recipes!
The rich aromas and bold flavors of Puerto Rican cuisine are a staple of many cuisines around the world. And at the heart of it all is Goya sofrito – a blend of sautéed onions, garlic, bell peppers, and tomatoes that forms the foundation of many traditional dishes. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility and flavor of Goya sofrito. From classic Puerto Rican dishes to innovative twists on familiar favorites, these recipes are sure to transport your taste buds to the sun-kissed islands of the Caribbean.
So, let’s get started! Whether you’re a seasoned chef or just looking for some new inspiration in the kitchen, we’ve got you covered with our collection of Goya sofrito recipes. From hearty stews and slow-cooked meats to vibrant vegetable dishes and seafood paella, there’s something on this list for everyone.
Classic Puerto Rican Goya Sofrito with Recaito
Sofrito is the foundation of many traditional Puerto Rican dishes, and this recipe combines it with recaito for a flavorful base that’s perfect for rice, beans, or as a marinade.
Ingredients:
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh recaito (Mexican oregano)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Add the chopped onion and cook for an additional 2-3 minutes, until translucent.
4. Stir in the chopped cilantro, recaito, salt, and pepper.
5. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
Cooking Time: 15-20 minutes
Slow-Cooked Goya Sofrito Chicken Stew
Elevate your comfort food game with this hearty, slow-cooked stew that combines the rich flavors of sofrito sauce, tender chicken, and creamy potatoes.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups diced potatoes
– 1 cup sofrito sauce (Goya brand)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. In a large Dutch oven or slow cooker, combine chicken, potatoes, sofrito sauce, onion, garlic, bell pepper, and oregano.
2. Season with salt and pepper to taste.
3. Pour in chicken broth and stir to combine.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Goya Sofrito Black Bean Soup
This hearty black bean soup is a staple of Latin American cuisine, packed with flavor and nutrition. With the help of Goya Sofrito, this recipe comes together quickly and easily for a delicious meal any time.
Ingredients:
– 1 can (15 oz) Goya Black Beans, drained and rinsed
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 3 cloves garlic, minced
– 1 teaspoon Goya Sofrito
– 4 cups vegetable broth
– 1/2 cup water
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onion, bell pepper, and garlic until tender.
2. Add the Goya Sofrito and cook for 1 minute.
3. Add the black beans, vegetable broth, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 20 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Goya Sofrito Shrimp and Rice
Sofrito Shrimp and Rice Recipe
Get ready to transport your taste buds to the Caribbean with this flavorful dish that combines succulent shrimp, aromatic rice, and the bold flavors of Sofrito.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons Goya Sofrito seasoning
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the Sofrito seasoning and stir to combine with the remaining oil and juices.
5. Add the rice to the skillet and stir to coat with the Sofrito mixture.
6. Add the water to the skillet and bring to a boil.
7. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
8. Stir in the cooked shrimp and season with salt to taste.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Goya Sofrito Beef Picadillo
This recipe combines the flavors of traditional Spanish picadillo with the convenience of a simple, one-pot meal. Goya Sofrito adds a rich and savory depth to this hearty beef dish.
Ingredients:
– 1 lb ground beef
– 1/2 cup Goya Sofrito
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– Salt and pepper to taste
– 8-10 rice or tortilla wraps for serving
Instructions:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are soft.
3. Stir in the Goya Sofrito, cumin, salt, and pepper.
4. Add the canned tomatoes and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Serve hot with rice or tortilla wraps.
Cooking Time: 20-25 minutes
Goya Sofrito Pork Shoulder Roast
This recipe combines the rich flavors of Goya Sofrito with tender pork shoulder roast, resulting in a mouthwatering main dish perfect for any occasion. With just a few simple steps and ingredients, you’ll be enjoying a deliciously savory meal in no time.
Ingredients:
– 2 lbs boneless pork shoulder roast
– 1 cup Goya Sofrito
– 1/4 cup brown sugar
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1/4 cup chicken broth
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 325°F.
2. In a small bowl, mix together Goya Sofrito, brown sugar, cumin, and smoked paprika (if using).
3. Rub the sofrito mixture all over the pork shoulder roast, making sure to coat evenly.
4. Heat olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the pork shoulder until browned on all sides, about 2-3 minutes per side.
5. Transfer the pork shoulder to a roasting pan and pour in chicken broth.
6. Roast for 2-1/2 to 3 hours, or until the internal temperature reaches 160°F.
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: 2-1/2 to 3 hours
Goya Sofrito Vegetable Stir-Fry
Experience the bold flavors of Puerto Rico with this simple and delicious vegetable stir-fry recipe, featuring Goya Sofrito. This classic sauce adds a rich, savory twist to your favorite vegetables.
Ingredients:
– 1 cup mixed vegetables (bell peppers, carrots, broccoli, etc.)
– 2 tablespoons Goya Sofrito
– 1 tablespoon olive oil
– 1 small onion, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the mixed vegetables and cook until they start to tenderize, about 5 minutes.
4. Stir in the Goya Sofrito and cook for an additional 1-2 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Goya Sofrito Arroz con Pollo
Experience the bold flavors of Latin America with this classic chicken and rice dish, elevated by Goya’s signature Sofrito seasoning blend. This one-pot wonder is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 3 cups chicken broth
– 1/4 cup Goya Sofrito seasoning blend
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Add the rice, chicken broth, and Goya Sofrito seasoning blend to the skillet. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the rice mixture.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 25-30 minutes
Goya Sofrito Seafood Paella
Experience the rich flavors of Spain with this delectable seafood paella recipe, featuring Goya Sofrito and a medley of succulent seafood.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound shrimp, peeled and deveined
– 1 pound mussels, scrubbed and debearded
– 1 pound clams, scrubbed
– 1/4 cup Goya Sofrito
– 2 cups chicken broth
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large skillet or paella pan over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add seafood and cook until shrimp turn pink, about 2-3 minutes.
4. Stir in Sofrito and chicken broth. Bring to a boil.
5. Add rice and stir to combine. Cook for 1 minute.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid is absorbed.
7. Season with salt and pepper to taste. Serve hot with lemon wedges.
Cooking Time: 25-30 minutes
Goya Sofrito Stuffed Bell Peppers
Experience the flavors of Puerto Rico with this vibrant and delicious recipe, featuring Goya Sofrito as the star of the show.
Ingredients:
– 4 large bell peppers, any color
– 1 can (8 oz) Goya Sofrito
– 1 pound ground beef or ground turkey
– 1/2 cup cooked white rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add ground beef or turkey and cook until browned, breaking it up into small pieces as it cooks.
4. Stir in Goya Sofrito and cooked rice. Season with salt and pepper to taste.
5. Stuff each bell pepper with the meat mixture, filling them as full as possible.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, until the peppers are tender.
Cooking Time: 45-50 minutes
Goya Sofrito Braised Short Ribs
Short ribs fall-off-the-bone tender with a rich, flavorful sauce infused with the bold spices of Goya Sofrito. This hearty dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Goya Sofrito
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned, about 2-3 minutes per side. Remove ribs and set aside.
4. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Stir in Goya Sofrito, red wine, beef broth, tomato paste, and oregano.
6. Return short ribs to the pot and bring to a simmer.
7. Cover and transfer to the preheated oven. Braise for 2 1/2 hours or until meat is tender.
Cooking Time: 2 1/2 hours
Goya Sofrito Lentil Stew
This hearty lentil stew is a flavorful and nutritious twist on traditional lentil soup, infused with the bold flavors of Goya Sofrito. Perfect for a comforting meal or as a side dish.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons Goya Sofrito
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. Add Goya Sofrito, onion, garlic, carrot, and celery to the pot. Stir well to combine.
3. Season with salt and pepper to taste.
4. Simmer for an additional 10-15 minutes or until vegetables are tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-50 minutes
Goya Sofrito Grilled Skirt Steak
Elevate your grilled skirt steak with the bold flavors of Goya Sofrito, a classic Puerto Rican seasoning blend. This recipe combines the savory goodness of Sofrito with the tender juiciness of grilled skirt steak.
Ingredients:
– 1.5 lbs skirt steak
– 2 tbsp Goya Sofrito
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together Sofrito, olive oil, and garlic powder.
3. Season the skirt steak with salt and pepper on both sides.
4. Brush the Sofrito mixture evenly onto both sides of the steak.
5. Grill the steak for 4-6 minutes per side, or until it reaches desired level of doneness.
6. Let the steak rest for 5 minutes before slicing and serving.
Cooking Time: 12-14 minutes total
Enjoy your flavorful Goya Sofrito Grilled Skirt Steak!
Goya Sofrito Roasted Vegetable Medley
Elevate your roasted vegetable game with this flavorful recipe featuring Goya Sofrito as the star ingredient! This medley of colorful vegetables is bursting with aroma and taste, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup mixed vegetables (such as broccoli, bell peppers, zucchini, carrots, and red onion)
– 2 tablespoons Goya Sofrito
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper in a large bowl until they are evenly coated.
3. Add Goya Sofrito to the vegetables and toss until well combined.
4. Spread the vegetable mixture on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until the vegetables are tender and caramelized.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Goya Sofrito Coconut Rice and Beans
Savor the flavors of the Caribbean with this rich and creamy Goya Sofrito Coconut Rice and Beans recipe. This one-pot dish combines aromatic sofrito, tender beans, and fluffy coconut-infused rice for a satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup grated fresh coconut (or 2 tablespoons shredded dried coconut)
– 1 can black beans, drained and rinsed
– 2 tablespoons Goya Sofrito
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the sofrito and cook, stirring constantly, for 1 minute.
3. Add the rice and stir until coated with the sofrito mixture.
4. Add the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and fluffy.
6. Stir in the grated coconut (or shredded dried coconut) and black beans.
7. Season with salt to taste.
Cooking Time: 20-25 minutes
Goya Sofrito Garlic Shrimp Pasta
A flavorful and quick pasta dish that combines succulent garlic shrimp with the savory flavors of Goya Sofrito, a classic Latin-inspired condiment. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup Goya Sofrito
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Remove the shrimp from the skillet and set aside. Reduce heat to medium and add the minced garlic. Cook for 1 minute, until fragrant.
4. Stir in the Goya Sofrito and cook for an additional 30 seconds.
5. Add the cooked pasta to the skillet, tossing to combine with the garlic-sofrito mixture.
6. Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Goya Sofrito Slow-Cooker Carnitas
Slow-Cooker Carnitas Recipe with Goya Sofrito
Transform your slow-cooker into a tender and flavorful machine with this recipe for Goya Sofrito Slow-Cooker Carnitas. This classic Latin-inspired dish is perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1 cup Goya Sofrito
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In the slow-cooker, combine pork shoulder, Goya Sofrito, onion, garlic, jalapeño, and oregano.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Shred the pork with two forks and serve with warm tortillas, your favorite toppings, and a side of Mexican rice.
Cooking Time: 4-8 hours
Goya Sofrito Tomato and Chickpea Curry
This flavorful curry combines the richness of sofrito with the comfort of tomato and chickpeas, perfect for a cozy dinner or packed lunch. With minimal prep time and simple cooking instructions, this recipe is ideal for a quick weeknight meal.
Ingredients:
– 1 can Goya Sofrito (10 oz)
– 2 medium tomatoes, diced
– 1 can chickpeas, drained and rinsed (15 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Water or vegetable broth (optional)
Instructions:
1. Heat the sofrito in a large saucepan over medium heat.
2. Add the diced tomatoes, chickpeas, onion, and garlic. Stir to combine.
3. Cook for 5-7 minutes or until the vegetables are tender.
4. Season with cumin, salt, and pepper to taste.
5. If desired, add water or vegetable broth to achieve desired consistency.
6. Simmer for an additional 2-3 minutes before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your cooking with these 18 flavorful Goya Sofrito recipes! This classic Puerto Rican staple is a game-changer for any meal. From hearty stews and soups to vibrant stir-fries and paellas, these recipes showcase the versatility of Goya Sofrito. Discover how it can add depth and richness to dishes like chicken stew, shrimp and rice, beef picadillo, and more. Whether you’re a seasoned chef or a kitchen newbie, these authentic recipes will guide you in creating mouthwatering meals that are sure to impress.
