Simple Way to Puerto Rican Rice Pot

Authentic Puerto Rican Sofrito

In the puerto rican tradtion, pigeon rice—also known as arroz con gandules—is made with everything.

Recipe Summary Authentic Puerto Rican Sofrito

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Ingredients | Puerto Rican Rice Pot

1 large green bell pepper

1 large red bell pepper

2 teaspoons olive oil

10 sweet chile peppers (ajicitos dulces), seeded

1 large yellow onion, quartered

1 bunch scallions, trimmed

2 plum tomatoes, seeded

25 cloves garlic, peeled and trimmed

2 bunches fresh cilantro, ends trimmed

2 bunches culantro

¼ cup pimento-stuffed green olives

5 large leaves Caribbean wild oregano (oregano brujo)

2 tablespoons capers

½ cup olive oil, or more as needed

¼ cup water

Directions

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.

Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.

Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.

Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Substitute yellow onion with white Spanish onion if desired. Substitute the green and red bell peppers for a cubanelle (Italian frying pepper) and a roasted red pepper if desired. If doing so, skip steps 1 to 3. The ajicitos dulces can be substituted with small Italian sweet peppers. If you are unable to find culantro, use 2 more bunches cilantro. If you are unable to find Caribbean oregano brujo, use 2 tablespoons fresh oregano or 1 tablespoon dried oregano instead. Plum tomatoes can be replaced with 2 teaspoons tomato paste. Substitute vinegar for the water if preferred.

Sofrito also makes a great marinade when combined in a 2-to-1 ratio with an acid (vinegar, lemon, lime, or bitter orange juice), oil, and 1 teaspoon each of salt and pepper.

The mixture can also be frozen in cubes - just remember to float olive oil on top of the cubes as well. When frozen, separate the cubes and store them in freezer bags.

Info | Puerto Rican Rice Pot

prep: 45 mins cook: 5 mins additional: 15 mins total: 1 hr 5 mins Servings: 64 Yield: 4 16-ounce containers

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