Ingredients
-
-
1
-
1/2
-
2
-
3/4
-
1
-
1 - 2
-
-
3
-
1/4
-
1/3
-
1
-
2
-
14
-
3 1/4
Directions
Puerto Rican Rice,From the Toronto Star. Adapted from Gourmet. Updated on July 7, 2010 to include the quantity of water needed (oops),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.
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Steps
|
1
Done
|
Sofrito: |
|
2
Done
|
Puree the Cubanelle, Onion, Garlic, Cilantro, Tomato and Hot Peppers (if Using) in a Food Processor. |
|
3
Done
|
Rice: |
|
4
Done
|
in a Large Dutch Oven, Heat the Oil Over Medium Heat. |
|
5
Done
|
Cook the Ham, Stirring Occasionally, Until It Starts to Crisp (about 4 Minutes). |
|
6
Done
|
Add the Sofrito, Olives and Capers. |
|
7
Done
|
Cook, Stirring, Until the Liquid Evaporates (about 5 Minutes). |
|
8
Done
|
Add the Rice. |
|
9
Done
|
Cook, Stirring, Until Is Sizzles (about 2 Minutes). |
|
10
Done
|
Stir in the Peas or Beans, Water and Salt. |
|
11
Done
|
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
Done
|
Stir Gently. |
|
13
Done
|
Reduce Heat to Low, Cover and Cook, Undisturbed, For 30 Minutes. |
|
14
Done
|
Fluff With a Fork. |
|
15
Done
|
Let Stand For 10 Minutes. |
