18 Delicious Goya Sofrito Recipes Amazing

Flavorful, vibrant, and utterly delicious—Goya Sofrito is the secret ingredient that can transform your meals from good to unforgettable. Whether you’re whipping up a quick weeknight dinner or hosting a festive gathering, these 18 Goya Sofrito recipes are sure to inspire your next culinary adventure. Dive into a world of rich flavors and easy cooking that will have everyone asking for seconds. Let’s get cooking!

Classic Goya Sofrito with Bell Peppers

Perfect for spicing up your weeknight dinners, this Classic Goya Sofrito with Bell Peppers is a vibrant, flavor-packed base you’ll want to make in bulk. It’s the secret behind countless Caribbean dishes, and once you try it, you’ll see why.

Ingredients

• 2 large green bell peppers – I like them for their slight bitterness, but red works too for sweetness.
• 1 large onion – yellow onions are my go-to for their balance of sweetness and sharpness.
• 4 cloves of garlic – because more garlic is always better.
• 1/4 cup extra virgin olive oil – my kitchen staple for its fruity notes.
• 1 packet Goya Sazón with Culantro and Achiote – it’s the magic dust that gives this sofrito its signature color and flavor.
• 1/2 cup fresh cilantro – stems and all, they’re packed with flavor.

Instructions

1. Roughly chop the bell peppers and onion into large chunks – no need for perfection here.
2. Peel the garlic cloves and toss them into a food processor with the bell peppers and onion.
3. Pulse the mixture until it’s finely chopped but not pureed – you want some texture.
4. Heat the olive oil in a large skillet over medium heat until it shimmers – about 2 minutes.
5. Add the chopped mixture to the skillet, stirring occasionally, until the onions are translucent – roughly 10 minutes.
6. Sprinkle in the Goya Sazón and stir well to evenly distribute the seasoning.
7. Finely chop the cilantro and stir it into the sofrito, cooking for another 2 minutes to let the flavors meld.

Let this sofrito cool before storing, and you’ll notice how the flavors deepen overnight. Love how the bell peppers add a slight crunch, making it perfect for stirring into rice or as a base for stews.

Goya Sofrito Chicken Stew

You’re going to love this Goya Sofrito Chicken Stew—it’s a hearty, flavorful dish that brings a taste of the Caribbean right to your kitchen. Perfect for those days when you crave something comforting yet exotic.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
• 1 cup Goya Sofrito (this is the secret weapon, trust me)
• 1 large onion, diced (I like yellow for sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used jarred in a pinch)
• 1 green bell pepper, chopped (adds a nice crunch)
• 2 cups chicken broth (low sodium lets you control the salt)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp cumin (toasted and ground yourself if you’re feeling fancy)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then brown them skin-side down first for 5-7 minutes until golden. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell pepper until soft, about 5 minutes. Tip: Don’t rush this—the sweetness builds the base flavor.
4. Stir in the Goya Sofrito and cumin, cooking for 2 minutes until fragrant.
5. Return the chicken to the pot, add chicken broth, and bring to a simmer. Tip: The liquid should just cover the chicken; adjust broth if needed.
6. Cover and simmer on low heat for 25 minutes, until chicken is tender. Tip: Check at 20 minutes to prevent overcooking.
7. Skim off any excess fat, taste and adjust seasoning if necessary.

Every bite of this stew is a burst of vibrant flavors, with the chicken falling off the bone tender. Serve it over a bed of fluffy white rice or with a side of crusty bread to soak up all that delicious sauce.

Goya Sofrito Rice and Beans

Now, imagine coming home to a dish that’s both comforting and bursting with flavor—that’s what Goya Sofrito Rice and Beans is all about. It’s a simple, hearty meal that brings a taste of the Caribbean right to your kitchen.

Ingredients

• 1 cup long-grain white rice (I swear by Carolina for its fluffy texture)
• 1 can (15 oz) Goya black beans, drained and rinsed (don’t skip rinsing—it makes all the difference)
• 1/2 cup Goya Sofrito (this is the secret weapon, trust me)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 2 cups water (filtered if you’re fancy like that)
• 1 tsp salt (I like sea salt for a cleaner taste)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until it shimmers—about 1 minute.
2. Add the Goya Sofrito to the pan and sauté for 2 minutes, stirring constantly to prevent sticking.
3. Tip: If the sofrito starts to dry out, add a splash of water to keep it from burning.
4. Stir in the rice, making sure each grain is coated with the sofrito mixture, and cook for another minute.
5. Pour in the water and add the salt, then bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 20 minutes—no peeking!
7. Tip: Resist the urge to stir the rice while it’s cooking to avoid a gummy texture.
8. After 20 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes to steam.
9. Fluff the rice with a fork, then gently fold in the black beans.
10. Tip: For an extra kick, sprinkle some chopped cilantro on top before serving.

You’ll love the creamy beans mixed with the fluffy, flavorful rice—it’s a match made in heaven. Try serving it with a side of fried plantains for a truly authentic experience.

Goya Sofrito Seafood Paella

Let’s dive into making a vibrant Goya Sofrito Seafood Paella that’s bursting with flavors and colors. Perfect for sharing with friends or enjoying as a luxurious solo meal.

Ingredients

• 2 cups Bomba rice – the star that soaks up all the delicious flavors.
• 4 cups seafood stock – homemade if you can, it makes a difference.
• 1 cup Goya Sofrito – my secret weapon for depth and authenticity.
• 1 lb mixed seafood (shrimp, mussels, squid) – fresh is best, but frozen works in a pinch.
• 1/4 cup extra virgin olive oil – my go-to for that rich, fruity base.
• 1 tsp saffron threads – pricey but worth every penny for that golden hue and aroma.
• 1 red bell pepper, sliced – for a sweet crunch and pop of color.
• 1/2 cup frozen peas – a little green makes everything better.
• 1 lemon, wedged – because a squeeze at the end brightens it all up.

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add the Goya Sofrito and sauté for 2 minutes, stirring constantly to prevent burning.
3. Stir in the Bomba rice, coating it well with the sofrito and oil, about 1 minute.
4. Pour in the seafood stock and sprinkle the saffron threads, stirring gently to distribute.
5. Arrange the mixed seafood and red bell pepper slices evenly over the rice.
6. Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes – no stirring!
7. Scatter the frozen peas over the top in the last 5 minutes of cooking.
8. Remove from heat and let it rest for 5 minutes. The rice should have a slight crust at the bottom.
9. Serve with lemon wedges on the side for squeezing over just before eating.

How the edges of the rice get slightly crispy while the center stays creamy is pure magic. The seafood is tender, and the sofrito brings a depth that’s hard to beat. Try serving it straight from the pan for that authentic, communal feel.

Goya Sofrito Beef Empanadas

Kick off your weekend with these Goya Sofrito Beef Empanadas, a flavorful twist on a classic that’s sure to impress. You’ll love how the sofrito brings a burst of flavor to the tender beef filling, all wrapped up in a crispy, golden crust.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 tsp salt (sea salt is my preference for its subtle crunch)
• 1/2 cup unsalted butter, chilled and cubed (keep it cold for the flakiest crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 lb ground beef (85% lean for the perfect balance of flavor and juiciness)
• 1/2 cup Goya Sofrito (this is the secret weapon for authentic flavor)
• 1/2 cup frozen peas (they add a sweet pop of color and texture)
• 1 egg, beaten (for that beautiful golden finish)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and salt. Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
4. Divide the dough into 12 equal pieces, roll each into a ball, then flatten into a disc. Cover with plastic wrap and chill for 30 minutes.
5. While the dough chills, brown the ground beef in a skillet over medium heat, breaking it apart with a spoon. Stir in the Goya Sofrito and peas, cooking for another 5 minutes until everything is well combined. Tip: Let the filling cool slightly before assembling to prevent soggy empanadas.
6. Roll each dough disc into a 6-inch circle. Spoon 2 tablespoons of the beef mixture onto one half of each circle, leaving a 1/2-inch border.
7. Fold the dough over the filling to create a half-moon shape. Press the edges to seal, then crimp with a fork for a decorative touch.
8. Brush the tops with beaten egg for a glossy finish. Bake for 25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Unbelievably crispy on the outside and packed with savory, sofrito-kissed beef on the inside, these empanadas are a hit at any gathering. Serve them with a side of spicy salsa or a cooling avocado crema for dipping.

Goya Sofrito Pork Chops

Hey there! If you’re looking to spice up your dinner routine, these Goya Sofrito Pork Chops are a game-changer. They’re juicy, flavorful, and super easy to make, perfect for a weeknight meal that feels special.

Ingredients

• 4 bone-in pork chops (about 1 inch thick for even cooking)
• 1/2 cup Goya Sofrito (this is the secret flavor bomb!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I like to use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your skillet over medium-high heat and add the olive oil, letting it get nice and hot but not smoking.
2. Season the pork chops evenly with garlic powder, salt, and black pepper on both sides.
3. Place the pork chops in the skillet, searing for about 4 minutes on each side until you get a golden-brown crust.
4. Reduce the heat to medium and pour the Goya Sofrito over the pork chops, making sure each one is well-coated.
5. Cover the skillet and let the pork chops cook for another 6-8 minutes, or until they reach an internal temperature of 145°F for perfect doneness.
6. Let the pork chops rest for 3 minutes before serving to keep all those juicy flavors locked in.

Finally, these pork chops come out incredibly tender with a rich, savory sauce that’s just begging to be soaked up with some crusty bread or over a bed of fluffy rice. The Goya Sofrito adds a depth of flavor that’s both vibrant and comforting, making every bite a little celebration.

Goya Sofrito Vegetable Stir Fry

Oh, you’re going to love this Goya Sofrito Vegetable Stir Fry—it’s a vibrant, flavor-packed dish that comes together in no time, perfect for those busy weeknights when you want something healthy and delicious without the fuss.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup Goya Sofrito (this is the secret flavor bomb!)
• 2 cups mixed bell peppers, sliced (I love using a mix of colors for that rainbow effect)
• 1 large zucchini, diced (about 2 cups)
• 1 cup cherry tomatoes, halved (they add a sweet pop)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt to taste (I usually start with 1/2 tsp)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the Goya Sofrito and garlic, stirring constantly for 30 seconds to release the aromas.
3. Toss in the bell peppers and zucchini, stirring occasionally, until they start to soften, about 5 minutes. Tip: Keep the heat high to get a nice char on the veggies.
4. Add the cherry tomatoes and salt, cooking for another 2 minutes until the tomatoes just begin to wilt. Tip: Don’t overcook the tomatoes to keep their texture.
5. Give everything a final stir, then remove from heat. Tip: Let it sit for a minute before serving to let the flavors meld.

Delight in the crisp-tender veggies coated in that rich, herby sofrito sauce. Serve it over quinoa for a hearty meal, or enjoy it as is for a light, flavorful side.

Goya Sofrito Lentil Soup

Kickstart your week with this hearty Goya Sofrito Lentil Soup, a dish that’s as nourishing as it is flavorful. You’ll love how the sofrito brings a vibrant depth to the lentils, making every spoonful a comforting embrace.

Ingredients

• 1 cup dried lentils (I always go for the green ones; they hold their shape beautifully)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity base)
• 1 packet Goya Sofrito (because sometimes, convenience tastes amazing)
• 4 cups vegetable broth (homemade or store-bought, both work wonders)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Rinse the lentils under cold water until the water runs clear, picking out any debris.
2. Heat the olive oil in a large pot over medium heat for about 1 minute, until shimmering.
3. Add the Goya Sofrito to the pot, stirring frequently for 2 minutes to let the flavors bloom.
4. Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. Tip: Don’t peek too often; keeping the lid on ensures even cooking.
6. After 25 minutes, check the lentils for tenderness. They should be soft but not mushy. Tip: If they need more time, add a splash of water and cook for another 5 minutes.
7. Season with salt and black pepper, stirring well to combine. Tip: Taste as you go; you might want to adjust the seasoning based on your preference.
8. Remove from heat and let it sit covered for 5 minutes before serving.

Alright, here’s the deal: this soup turns out luxuriously creamy with a slight bite from the lentils, all wrapped up in the sofrito’s aromatic embrace. Try topping it with a dollop of sour cream or some crispy tortilla strips for an extra layer of texture and flavor.

Goya Sofrito Shrimp Scampi

Oh, you’re going to love this twist on a classic! Goya Sofrito Shrimp Scampi combines the vibrant flavors of sofrito with the buttery goodness of shrimp scampi. It’s a quick, flavorful dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 4 tbsp unsalted butter (because everything’s better with butter, right?)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is best here, no jarred stuff)
• 1/4 cup Goya Sofrito (this is the secret flavor bomb)
• 1/2 cup dry white wine (pick something you’d drink)
• 1/4 tsp red pepper flakes (for a little kick)
• Salt to taste (but really, the sofrito brings a lot of flavor)
• 1/4 cup chopped fresh parsley (for that fresh finish)
• Juice of 1 lemon (brightens everything up)

Instructions

1. In a large skillet, heat the olive oil and 2 tbsp of butter over medium heat until the butter is melted and bubbling.
2. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—don’t let it burn!
3. Toss in the shrimp, seasoning lightly with salt. Cook for 2 minutes per side, just until they start to turn pink.
4. Remove the shrimp from the skillet and set aside. They’ll finish cooking later.
5. In the same skillet, add the Goya Sofrito and white wine. Let it simmer for 3 minutes to reduce slightly.
6. Return the shrimp to the skillet, adding the remaining 2 tbsp of butter. Stir everything together until the butter is melted and the shrimp are fully cooked, about 2 more minutes.
7. Finish with lemon juice and chopped parsley, giving it one final stir.

Unbelievably good, right? The shrimp are juicy and packed with flavor, while the sofrito adds a depth that’s hard to beat. Serve it over a bed of rice or with crusty bread to soak up all that delicious sauce.

Goya Sofrito Stuffed Peppers

Alright, let’s dive into making these Goya Sofrito Stuffed Peppers that are bursting with flavor and perfect for any night of the week. You’re going to love how the sofrito brings everything together.

Ingredients

• 4 large bell peppers (any color, but I love the pop of red and yellow)
• 1 cup Goya Sofrito (this is the secret weapon, trust me)
• 1 lb ground beef (85/15 for the best flavor)
• 1 cup cooked white rice (leftover rice works great here)
• 1/2 cup shredded cheddar cheese (because everything’s better with cheese)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp salt (just enough to enhance all those flavors)
• 1/2 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A little tip: keep the tops if you want to use them as cute little lids after stuffing.
3. Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
4. Stir in the Goya Sofrito, cooked rice, salt, and black pepper. Let it all mingle for about 2 minutes, then remove from heat. Pro tip: taste and adjust seasoning here if needed.
5. Stuff each bell pepper with the beef mixture, packing it in but not too tight. Top with cheddar cheese for that melty goodness.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

So there you have it! These peppers come out with a perfect balance of tender and crisp, and the sofrito gives them an irresistible depth of flavor. Try serving them over a bed of greens for a fresh contrast, or with a side of crusty bread to soak up all the delicious juices.

Goya Sofrito Cornbread

Oh, you’re in for a treat with this Goya Sofrito Cornbread! It’s a twist on the classic that brings a little Latin flair to your table. Perfect for those days when you want something comforting yet exciting.

Ingredients

• 1 cup yellow cornmeal (the stone-ground kind adds a nice texture)
• 1 cup all-purpose flour (I always sift mine to keep it light)
• 1/4 cup sugar (because a little sweetness never hurt)
• 1 tbsp baking powder (make sure it’s fresh for the best rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup milk (whole milk makes it richer, but any works)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg (room temp eggs blend better, just saying)
• 1/2 cup Goya Sofrito (this is the star, so don’t skimp)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: A light spray of oil does the trick without weighing it down.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Tip: Mixing the dry ingredients first ensures everything’s evenly distributed.
3. In another bowl, beat the milk, olive oil, and egg until well combined. Stir in the Goya Sofrito. Tip: The sofrito should be at room temp to mix smoothly.
4. Pour the wet ingredients into the dry and stir until just combined. Tip: Overmixing leads to tough cornbread, so a few lumps are okay.
5. Spread the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Tip: The edges should be golden and pulling away from the pan.

Zesty and moist, this cornbread has a subtle kick from the sofrito that’s downright addictive. Serve it warm with a dollop of butter or alongside a hearty stew for a meal that comforts and excites.

Goya Sofrito Turkey Chili

Alright, let’s dive into making this Goya Sofrito Turkey Chili that’s sure to spice up your dinner routine. It’s a hearty, flavorful dish that combines the richness of turkey with the vibrant flavors of sofrito, perfect for those chilly evenings or when you’re craving something with a bit of a kick.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb ground turkey (I find the 93% lean works best for moisture)
• 1 cup Goya Sofrito (this is the secret weapon, trust me)
• 1 can (15 oz) black beans, drained and rinsed (for that perfect texture)
• 1 can (15 oz) kidney beans, drained and rinsed (because why not mix it up?)
• 1 can (14.5 oz) diced tomatoes (I like the fire-roasted ones for extra smokiness)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp cumin (for that earthy depth)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Stir in the Goya Sofrito and cook for another 2 minutes, letting those flavors meld.
4. Add the black beans, kidney beans, diced tomatoes, chicken broth, chili powder, and cumin. Give it a good stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally.
6. After simmering, taste and adjust the salt as needed. Tip: Letting it sit for 10 minutes off the heat thickens it up nicely.
7. Serve hot. Tip: A dollop of sour cream or a sprinkle of shredded cheese on top takes it to the next level.

Unbelievably rich and comforting, this chili has a perfect balance of smokiness and spice. Try serving it over a bed of rice or with a side of cornbread for a complete meal that’ll have everyone asking for seconds.

Goya Sofrito Mashed Potatoes

Forget everything you know about mashed potatoes because this Goya Sofrito version is about to blow your mind. It’s creamy, flavorful, and has that little kick that makes it unforgettable.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and quartered, they’re the creamiest!)
• 4 tbsp unsalted butter (I like to use European-style for extra richness)
• 1/2 cup whole milk (warmed up, it blends better)
• 1/4 cup Goya Sofrito (this is the secret weapon, trust me)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a big pinch of salt.
2. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for a minute to dry out a bit—this helps avoid watery mash.
4. Add the butter, warm milk, and Goya Sofrito to the potatoes. Mash everything together until smooth and creamy. Tip: A potato ricer makes the smoothest mash, but a regular masher works fine too.
5. Season with salt to taste. Tip: Always taste as you go to get the seasoning just right.
6. Serve immediately for the best texture. Tip: If it sits, it might thicken—just stir in a little more warm milk to loosen it up.

Out of this world, right? The Goya Sofrito adds a depth of flavor that’s just unreal. Try topping it with a fried egg for a next-level breakfast twist.

Goya Sofrito Grilled Fish

Now, if you’re looking to spice up your seafood game, this Goya Sofrito Grilled Fish is a must-try. It’s packed with flavor, super easy to make, and perfect for those summer cookouts.

Ingredients

• 2 lbs of fresh white fish fillets (I love using cod for its flakiness)
• 1/2 cup Goya Sofrito (this is the secret weapon, trust me)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 tsp garlic powder (because you can never have too much garlic)
• 1/2 tsp salt (I prefer sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, to get those perfect grill marks.
2. While the grill heats, pat the fish fillets dry with paper towels. This helps the sofrito stick better.
3. In a small bowl, mix the Goya Sofrito, olive oil, garlic powder, salt, and black pepper. This is your marinade magic.
4. Brush both sides of the fish fillets generously with the sofrito mixture. Don’t be shy here—the more, the merrier.
5. Place the fish on the grill. Cook for about 4-5 minutes per side. You’ll know it’s ready when the fish flakes easily with a fork.
6. Tip: Keep the grill lid closed as much as possible to lock in those smoky flavors.
7. Tip: If you’re worried about sticking, a light oil spray on the grill grates before heating does wonders.
8. Tip: Let the fish rest for a couple of minutes off the grill before serving. It makes all the difference in moisture.

Light, flaky, and bursting with the vibrant flavors of sofrito, this grilled fish is a showstopper. Serve it over a bed of cilantro lime rice or with a side of grilled veggies for a complete meal that screams summer.

Goya Sofrito Black Bean Soup

Now, imagine coming home to a bowl of something hearty, flavorful, and just a tad spicy. That’s what this Goya Sofrito Black Bean Soup brings to the table—comfort in every spoonful.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 cup Goya Sofrito (it’s the secret weapon here)
• 2 cans (15 oz each) black beans, drained and rinsed (for that perfect texture)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works too)
• 1 tsp cumin (because it’s just not the same without it)
• Salt to taste (but really, the sofrito brings so much flavor, you might not need much)

Instructions

1. Heat the olive oil in a large pot over medium heat. You’ll know it’s ready when it shimmers.
2. Add the Goya Sofrito to the pot. Stir it around for about 2 minutes until it’s fragrant. This is where the magic starts.
3. Toss in the black beans, chicken broth, and cumin. Give everything a good stir to combine.
4. Bring the soup to a boil, then lower the heat to let it simmer for 20 minutes. Tip: Cover the pot slightly to avoid splatters but let some steam escape.
5. After simmering, use an immersion blender to puree about half the soup. This gives you that creamy texture with some whole beans for bite. Tip: No immersion blender? Carefully transfer half to a regular blender, then return it to the pot.
6. Season with salt if needed, but taste first—the sofrito is pretty flavorful on its own.

You’ll love how this soup balances creaminess with a bit of chunkiness, and the sofrito adds a depth of flavor that’s hard to beat. Try topping it with a dollop of sour cream or some chopped cilantro for an extra kick.

Goya Sofrito Avocado Salad

Just when you thought avocados couldn’t get any better, here comes a salad that’s a game-changer. It’s fresh, it’s flavorful, and it’s got that goya sofrito twist you didn’t know you needed.

Ingredients

• 2 ripe avocados – because nobody likes a hard avocado, right?
• 1 cup of goya sofrito – my secret weapon for instant flavor.
• 1 tbsp extra virgin olive oil – the good stuff makes all the difference.
• 1/2 cup cherry tomatoes, halved – for that pop of color and sweetness.
• 1/4 cup red onion, finely diced – because every salad needs a bit of bite.
• Salt to taste – but honestly, the sofrito brings so much flavor, you might not need much.

Instructions

1. Start by halving the avocados and removing the pits. Scoop the flesh into a bowl and gently mash it with a fork, leaving some chunks for texture.
2. Add the goya sofrito to the mashed avocado and mix well. Tip: If your sofrito is cold, let it sit out for a bit to take the chill off.
3. Drizzle in the extra virgin olive oil and give everything another gentle stir. This helps to bring all the flavors together.
4. Toss in the cherry tomatoes and red onion, mixing carefully so you don’t mush the avocados too much.
5. Season with a pinch of salt, but taste first! The sofrito is already packed with flavor. Tip: Always season in layers for the best taste.
6. Let the salad sit for about 5 minutes before serving. This little rest allows the flavors to meld beautifully. Tip: If you’re making this ahead, add the avocado last minute to keep it from browning.

Perfect for those days when you want something quick but don’t want to skimp on taste. The creaminess of the avocado paired with the vibrant sofrito is a match made in heaven. Try serving it on toasted bread for an open-faced sandwich that’s anything but ordinary.

Goya Sofrito Eggplant Parmesan

Wondering how to spice up your eggplant parmesan? Try this Goya Sofrito twist for a flavor-packed dish that’s sure to impress.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (go for firm, shiny ones)
• 1 cup Goya Sofrito (this is the secret weapon, trust me)
• 1 cup all-purpose flour (I like to use unbleached for a lighter texture)
• 2 large eggs, beaten (room temp eggs mix better, just saying)
• 1 cup breadcrumbs (panko gives an extra crunch)
• 1/2 cup grated Parmesan cheese (the real deal, none of that powdered stuff)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp salt (to bring out all those flavors)
• 1/2 tsp black pepper (freshly ground, if you’ve got it)

Instructions

1. Preheat your oven to 375°F. This ensures everything bakes evenly.
2. Dip each eggplant slice in flour, shaking off the excess. It’s all about that light coating.
3. Next, dip into the beaten eggs, then coat with breadcrumbs mixed with Parmesan. Press gently to adhere.
4. Heat olive oil in a pan over medium heat. Fry eggplant until golden, about 3 minutes per side. Don’t crowd the pan!
5. Spread a thin layer of Goya Sofrito in a baking dish. Layer fried eggplant on top, then more Sofrito, and a sprinkle of mozzarella. Repeat.
6. Bake for 20 minutes, or until cheese is bubbly and slightly golden. Let it rest for 5 minutes before serving.

Absolutely divine! The eggplant turns tender, with a crispy crust, and the Sofrito adds a vibrant, herby kick. Serve it over spaghetti or with a side of garlic bread to soak up all that saucy goodness.

Goya Sofrito Quinoa Bowl

Now, imagine you’re craving something hearty yet healthy, and boom, this Goya Sofrito Quinoa Bowl comes to mind. It’s like your fridge and pantry decided to throw a party, and you’re invited.

Ingredients

• 1 cup quinoa (I always rinse mine for that extra fluffiness)
• 2 tbsp Goya Sofrito (this stuff is magic in a jar)
• 1 cup black beans, drained and rinsed (canned works, but if you’ve got time, go for dried)
• 1 avocado, sliced (because what’s a bowl without avocado?)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 lime, juiced (fresh is best, no cheating with the bottled stuff)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Rinse the quinoa under cold water until the water runs clear. This step is crucial to avoid bitterness.
2. In a medium pot, combine the quinoa with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Tip: Don’t peek! Letting the steam do its thing is key.
3. While the quinoa cooks, heat the olive oil in a pan over medium heat. Add the Goya Sofrito and sauté for 2 minutes until fragrant. Tip: This is where the flavor builds, so don’t rush it.
4. Add the black beans to the pan with the sofrito, stirring to combine, and cook for another 3 minutes. Tip: A little mash on some beans thickens the mix nicely.
5. Fluff the cooked quinoa with a fork and divide it between two bowls. Top with the sofrito-bean mixture and sliced avocado.
6. Drizzle with lime juice and sprinkle with salt to finish. Tip: The lime brightens everything up, so don’t skip it.

Grab a spoon and dive into this bowl of goodness. The quinoa’s nuttiness pairs perfectly with the rich sofrito, while the avocado adds a creamy contrast. Serve it with extra lime wedges on the side for that extra zing.

Conclusion

Ready to spice up your meals? This roundup of 18 Goya Sofrito recipes offers a treasure trove of flavors to explore. From hearty stews to vibrant rice dishes, there’s something for every home cook to love. We invite you to try these delicious recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos