Wow! I hope you try this recipe soon. I love the combination of flavors, especially the hint of coconut and ocean breezes.
Total time: 40 minutes
Prep time: 15 minutes
Cook time: 15 minutes (plus 10 more minutes to let rice settle)
Serves: 6 -8
Sofrito Ingredients
2 tbsp olive oil or bacon fat**
1 red onion, finely chopped
1/2 green or red pepper, chopped
2 garlic cloves, minced
1 tsp oregano
1 tsp cumin
1 tsp salt or Badia’s Sazon Tropical
2 tbsp capers
1-8oz tomato sauce
Other ingredients
3 cups vegetable or chicken stock (add 1 more cup of stock if not using coconut milk)
1 can coconut milk (optional)
1/4 cup cilantro, chopped
1-8oz jar of red peppers (cut in strips)
2 cans of pigeon peas (rinsed and drained)
2 cups of rice
2 tbsp olive oil (if not using coconut milk)
Directions
1. Preheat oven to 375 degrees F.
2. In a large oven-safe pot (make sure it has lid), heat the oil over medium-high heat and add the onions and peppers. Cook until onions are translucent and peppers are softened.
3. Add the garlic, spices, and capers and mix well.
4. Then add tomato sauce and combine all ingredients.
5. Immediately, add the stock (and coconut milk if using), cilantro, red peppers, and pigeon peas. Bring to boil.
6. Once boiling, add the rice and olive oil. Stir everything well. Bring to boil again and stir one last time, cover, and put in oven.
7. Cook for 15 minutes and once taken out of the oven, let it settle without taking off the lid. Keep it covered for 10 minutes.
8. Uncover and stir.
*When doubling the recipe, cook for 20 minutes and check to see if rice grain is soft before removing from oven.