Dominican Sazón (Sofrito)
Want to know the secret behind unforgettable Dominican dishes? It all starts with the sazón. This homemade Dominican sazón is packed with garlic, bell peppers, onion, cilantro, and culantro—blended into a vibrant, flavor-loaded base. It’s the heart of classic meals like pollo guisado, habichuelas guisadas, and moro de guandules. Once you make this easy, all-purpose seasoning at home, you’ll never go back to store-bought. And the best part? It’s freezer-friendly and perfect for meal prep!
In the Dominican Republic, sofrito is often referred to as sazón, and its ingredients can vary based on personal preference. Some people add vinegar, olive oil, or oregano to enhance the flavor, while others keep it simple with just the essentials. I love adding extra cilantro and garlic because I enjoy those flavors. I also prefer to use yellow, red, and orange peppers in my sazón recipe.
Inside This Post
Why You'll Love this Sazón Recipe
- Time-Saving: Pre-made sazón cuts down on prep time.
- Customizable: Add or omit ingredients to suit your taste or dietary needs.
- Versatile: Use it for seasoning meats, rice dishes, or creating stews.
- Fresh and Homemade: replaces store-bought seasoning blends.
What You Will Need
Each ingredient in this Dominican sazón recipe plays a key role in creating its bold and balanced flavor:
-
Cilantro: adds a fresh, citrusy brightness
-
Culantro (Cilantro Ancho): provides a deeper, earthier flavor than cilantro
-
Red Onion: brings sweetness and rich flavor, plus adds a pop of color to the blend
-
White Onion: gives a milder, slightly sweet note that helps balance out the stronger ingredients.
-
Bell Peppers: (red, green, yellow, and orange) enhance taste by adding sweetness, a bit of earthiness from the green pepper, and beautiful color
-
Garlic Cloves: a non-negotiable—it gives a bold, savory flavor
-
Extra-light Olive Oil: provides richness and helps the sazón blend beautifully.
Step-By-Step Instructions
1. Prepare Your Ingredients:
- Wash and roughly chop the cilantro and cilantro ancho.
- Dice the onion and bell peppers into medium-sized pieces.
- Peel the garlic cloves. I soak the garlic in water for about 20 minutes to make it easier to peel.
2. Blend It Together:
-
Add all ingredients to a food processor or blender.
-
Pulse the ingredients to break them down, then blend until the mixture reaches your desired consistency. I prefer a smooth yet slightly chunky texture.
3. Storing It:
-
Put the sofrito into mason jars or airtight containers.
-
Store in the refrigerator for up to two weeks, or freeze in portions (using an ice cube tray works great) for up to two months.
Frequently Asked Questions
How do I prevent rice from sticking together?
To keep rice from sticking, rinse it thoroughly under cold water before cooking. This step removes excess starch, the main culprit for sticky rice. Also, use the correct water-to-rice ratio and avoid stirring the rice too much while it cooks.
What’s the best type of rice for Dominican white rice?
Extra long-grain rice is the best choice for Dominican white rice because it cooks light and fluffy. It holds its texture well and pairs perfectly with hearty Dominican dishes like stews and beans.
What if I accidentally add too much water when making Dominican white rice?
If the rice is too wet or mushy, uncover the pot and let it cook a bit longer on low heat so the extra moisture can evaporate. If the white rice is fully cooked but still wet, spread it out on a baking sheet and place it in the oven at a low temperature (around 250°F) for a few minutes to help dry it out.
Does the water-to-rice ratio change for other types of rice?
Yes, it does! For Dominican-style white rice using extra long-grain rice, a 1:1.25 ratio is ideal. Brown rice needs more water (about 1:2), and jasmine or basmati rice is similar to long grain, but it can vary slightly by brand. I recommend you check the package instructions and adjust as needed.
Bonus Tip on Water Ratios:
I usually use a 1:1.25 rice-to-water ratio for non-organic extra long-grain rice. If I’m using organic long-grain rice, I increase it to a 1:1.5 ratio since it tends to take a little longer to cook and absorb water.
What if my Dominican white rice looks and feels hard?
If your rice is still hard or undercooked, add a few tablespoons of hot water. Cover the pot again, and let it steam on low for another 5–10 minutes.
Toggle Title
Toggle Content
Dominican Style White Rice
Equipment
- Medium-Sized Pot with Lid (Caldero or Dutch Oven)
- Fine-Mesh Sieve
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Ingredients
- 4 cups long-grain white rice
- 6 cups water
- 4 tablespoons oil neutral flavor
- 4- 4½ teaspoons salt
Instructions
- In a medium-sized pot, such as a caldero or Dutch oven, combine the water, oil, and salt over medium-high heat. Bring the mixture to a boil. (Optional: preheat the water using an electric kettle before adding it to the pot for faster cooking.)4 cups long-grain white rice
- Put long-grain rice in a bowl or fine-mesh sieve and rinse under cold water until the water runs clear. This step helps the rice stay fluffy instead of clumping together when cooked.4 tablespoons oil, 4- 4½ teaspoons salt, 6 cups water
- When the water is boiling, add the rinsed rice to the pot. Stir the rice to distribute it evenly in the water. Let it simmer uncovered until the water almost entirely evaporates (about 5-7 minutes).4 cups long-grain white rice
- Once the water has mostly evaporated, reduce the heat to low. Cover the pot and let the rice cook for about 25-30 minutes.
- After 25-30 minutes, open the pot and use a spoon to gently flip the rice, bringing the bottom layer to the top. If the rice is still firm, cook for an additional 5 minutes. Once light and fluffy, remove it and put it on a serving dish.
Notes
- Ensure you are using long-grain rice so it comes out light and fluffy, perfect for pairing with Dominican dishes like beans, stews, or meat.
- When the rice is done, I take it out of the pot and let the concón crisp up some more. Some people like their concón crispier than others. It will need to cook a bit longer if that is your preference.
- Note that the longer the concón stays in the pot cooking with the rice, the thicker and crispier it will become.
Nutrition
- Written By: Lucy
- Updated On: May 22, 2025
- No Comments