What probably happened
You didn't cook the sofrito long enough before adding liquid, or the heat was too low to develop any browning.
Why it happened
Sofrito is a cooked aromatic base — onion, garlic, bell pepper, cilantro, ají dulce, and sometimes tomato — that forms the foundation of Dominican beans, stews, rice dishes, and braises. The ingredients start out sharp, sulfurous, and grassy. Cooking transforms them: heat drives off water, breaks down harsh sulfur compounds in the onion and garlic, and concentrates their natural sugars. If you add liquid (water, broth, tomato sauce) before the sofrito has had time to cook down, you stop the process. The raw flavors get trapped in the liquid instead of cooking off. And if the heat is too low, the aromatics steam in their own water instead of sautéing — you get soft vegetables but no flavor development.
How to save it now
If you've already added liquid and the dish tastes raw, let it simmer uncovered for at least 20–30 minutes. The extended cooking will mellow some of the raw notes, though it won't develop the depth that proper sofrito gives. For next time, the sofrito stage needs your full attention — it's the flavor engine of the dish.
How to prevent it next time
Cook the sofrito in oil over medium heat — not low. The onions should sizzle when they hit the pan. Cook, stirring occasionally, until the onions are translucent and soft and the mixture has reduced by about half. The color should deepen from bright green to a muted olive tone. At this point the raw smell will be gone and the kitchen will smell sweet and savory. Only then add your liquid. This takes 8–12 minutes, not the 2–3 minutes most recipes claim.
Tiny kitchen test
Make two small batches of sofrito with the same ingredients. Cook one for 2 minutes and immediately add water. Cook the other for 10 minutes before adding water. Simmer both for 15 minutes. Taste side by side. The properly cooked one will taste sweet, deep, and integrated. The rushed one will taste sharp, grassy, and disjointed.
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