The local cuisine of Puerto Rico comes alive with vibrant colors and a melange of flavors.
A few tablespoons of Sofrito will transform everyday rice into zesty deliciousness!
- 2 tablespoons fruity extra virgin olive oil
- 6 tablespoons Sofrito (see recipe)
- 1 1/2 cups long grain rice; try Jasmine
- 1/4 teaspoons turmeric
- 2 1/2 cups vegetable broth* (or water)
- 1/4 – 1/2 teaspoon sea salt (to taste; depends on saltiness of your broth)
Measure rice and place it in a bowl to fit, cover with water by 2 inches.
Set aside for ten minutes.
Heat a heavy 2 quart pot over medium heat, add olive oil, when hot add 6 tablespoons of the sofrito and cook until translucent and just starting to color – about 5 minutes.
Drain the rice add to the pot with the turmeric. Stir one minute then add the broth or water.
Bring to a boil, stirring – cover and set to low heat and simmer until the broth has been absorbed, about 10 – 15 minutes. Cooking time will depend on the variety of rice.
Season with sea salt; 1/4 – 1/2 teaspoon (will depend on the saltiness of your broth.)
HINT: Soaking the rice reduces the cooking time… fluffy every time!!
To serve: Add some chopped cilantro or parsley on top.
* *I have used “Better Than Bouillon” Organic Reduced Sodium Vegetable Base.
See BLOG for many more photos and information about Sofrito – and two more Essential Puerto Rican Recipes.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
See my CATALOG OF WELL TESTED RECIPES HERE: