Into medium saucepan set over medium heat, add oil. Add carrots and sofrito; cook, stirring occasionally, for 3 to 5 minutes or until carrots are starting to soften. Stir in rice, adobo seasoning and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated.
Stir in coconut milk; bring to a boil. Stir in black beans. Reduce heat to low. Cover and cook, stirring occasionally, for 35 to 40 minutes or until rice is tender and has absorbed most of the liquid.
Remove from heat. Let stand, covered, for 10 minutes. Fluff with fork.
Divide rice mixture among 4 bowls. Top with avocado and queso fresco.
Note: For variation, top with GOYA® Tostones – Fried Plantains.