A sofrito is the base for much Hispanic cooking for soups, stews, casseroles, and more. Most all sofrito recipes begin with peppers, onions, and garlic. sautéed with oil until the vegetables are softened. Depending on the region, other ingredients may include tomatoes, herbs, and seeds, with some leaning towards being spicy hot or mild.
This sofrito recipe began with onions, bell peppers, garlic and olive oil as my base ingredients. Once these were softened, with no browning, I added cooked brown rice, cooked quinoa, and canned red beans. I kept the seasoning simple using only kosher salt and a pinch of ground pepper. The beauty of a recipe like this is that you can customize it in any direction that strikes you as interesting. I wanted to include more green vegetables. I shredded a few Brussel sprouts adding to the cooked sofrito for a quick sauté. Finishing all with a shower of chopped green onions.
A tip for quick cooking: I often make a batch of brown rice, quinoa, and/or lentils when I have extra time on a good day for cooking ahead. Each of these items freeze well, stored in a freezer zip-top bag. Having each of the brown rice and quinoa in my freezer made this dish come together in short time.