Puerto Rican Rice

READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SOFRITO:
  • Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
  • RICE:
  • 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.
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