Recipe by Dreamer in Ontario
From the Toronto Star. Adapted from Gourmet. Updated on July 7, 2010 to include the quantity of water needed (oops)
Top Review by JackieOhNo!
I really enjoyed making the sofrito, and used 2 hot peppers to really ratchet up the heat. I also doubled the amount of ham, so this would be a hearty meal, and used green pigeon peas, which I have never had before! Even though I was very careful, I had to keep an eye on the rice to keep it from sticking to the pot. The seasoning was just right, and we had a very nice dinner. Made by a Tasty Tester for ZWT9.
- 1 cubanelle pepper, seeded and chopped
- 1⁄2 cup chopped yellow onion
- 2 garlic cloves, chopped
- 3⁄4 cup coarsely chopped fresh cilantro
- 1 plum tomato, chopped
- 1 -2 hot pepper, seeded (optional)
- 3 tablespoons oil
- 1⁄4 lb smoked ham, diced
- 1⁄3 cup chopped pimento stuffed olive
- 1 tablespoon drained bottled capers
- 2 cups long grain white rice
- 14 ounces pigeon peas or 19 ounces romano beans, drained and rinsed
- 3 1⁄4 cups water
- 1 1⁄4 teaspoons salt
Directions See How It's Made
- Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
- In a large dutch oven, heat the oil over medium heat.
- Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
- Add the sofrito, olives and capers.
- Cook, stirring, until the liquid evaporates (about 5 minutes).
- Add the rice.
- Cook, stirring, until is sizzles (about 2 minutes).
- Stir in the peas or beans, water and salt.
- Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
- Stir gently.
- Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
- Fluff with a fork.
- Let stand for 10 minutes.