Puerto Rican Rice

"From the Toronto Star. Adapted from Gourmet. Updated on July 7, 2010 to include the quantity of water needed (oops)"
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by threeovens photo by threeovens
photo by TasteTester photo by TasteTester
Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
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ingredients

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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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Reviews

  1. 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.
     
  2. This is good and easy and I bet how it'd done in households all across Puerto Rico!
     
  3. What a great recipe! Sofrito was easy and making it fresh really made the dish. I made this for international day at my daughter's school to honor our PR heritage and it was a hit. Will definitely be making this again.
     
  4. Fantastic -- This was my first time making fresh sofrito -- so full of fresh flavor! I used one jalapeno and 1/4 of a habanero pepper in the sofrito, as well as the cubanelle. Loved the taste of fresh cilantro too. The rice was fantastic -- it had such a great salty, tangy taste, and the addition of ham made this a meal-in-one. Thanks for posting this recipe -- it got raves from the family and will be on our menu many times more.
     
  5. This was my first time cooking with sofrito, and I really liked it a lot! It added a nice flavor to the rice, and it made the kitchen smell wonderful. I had a problem with this recipe, though, because it does not indicate the amount of water to be used when cooking the rice (which I realized halfway through preparing the recipe). I followed the directions on my package of rice (2 cups water to 1 cup rice) and the results were very, very mushy. So, I guess I wouldn't recommend using that amount of water. :)
     
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