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Sofrito Rice – Caribbean Trio #3


Sofrito Rice 

1            tablespoon vegetable oil
3/4       cup finely chopped yellow onion
1/2        cup finely chopped green bell pepper or chiles*  
2            cloves garlic, minced or crushed
1/2        teaspoon salt
1/4        cup natural rice vinegar (unseasoned)
1            cup long grain white rice
1            cup diced fresh tomatoes
2           tablespoons chopped fresh cilantro
1            teaspoon dried thyme
1           can (14 oz) chicken broth (or 1-3/4 cups)

* Chile is referred to as aji in Puerto Rico.  Poblano or mild green chiles both work well.

Heat oil in a 10 to 12-inch skillet with a lid. Add onion, green pepper (or mild chiles), garlic and salt. Sauté over medium-high heat 4-5 minutes. Stir in rice vinegar. Cook 2-3 minutes more or until vinegar is absorbed. Stir in rice, tomatoes, cilantro and thyme. Add chicken broth and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir and serve. Garnish with additional cilantro, if desired.  Makes 4-6 servings.

Nutrition per serving: 230 calories, 5g protein, 44g carb, 4g fat, (0.5g sat. fat), 5mg chol, 710mg sodium, 2g fiber

Recipe by Rita Held     Photo by Suzanne Carreiro