Puerto Rican Rice

From the Toronto Star. Adapted from Gourmet. Updated on July 7, 2010 to include the quantity of water needed (oops)

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• SOFRITO

• 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)

• RICE

• 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

1. SOFRITO:
2. Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
3. RICE:
4. In a large dutch oven, heat the oil over medium heat.
5. Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
6. Add the sofrito, olives and capers.
7. Cook, stirring, until the liquid evaporates (about 5 minutes).
8. Add the rice.
9. Cook, stirring, until is sizzles (about 2 minutes).
10. Stir in the peas or beans, water and salt.
11. 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.
12. Stir gently.
13. Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
14. Fluff with a fork.
15. Let stand for 10 minutes.