SPANISH-STYLE BROKEN RICE

By TPMay

Ingredients

• SOFRITO
• 2 Spanish onions (chopped)
• 2 Cubanelle peppers (chopped)
• 20 cloves garlic
• 1 bunch cilantro
• 1/2 habanero pepper (seeded)
• 1 bell pepper (seeded)
• 1 pound plum tomatoes (roughly chopped)
• RICE
• 3 tablespoons vegetable oil
• 1/2 cup sofrito
• 1 tablespoon tomato paste
• 3 tablespoons green olives (pitted and sliced)
• 1 teaspoon ground tumeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 3 1/2 cups broken brown rice
• 4 cups chicken stock
• kosher salt and freshly ground black pepper

Preparation

Step 1

For the Sofrito: in the bowl of a food processor, add the onions, Cubanelle peppers, garlic, cilantro, habanero, bell pepper and plum tomatoes and pulse until smooth.
For the Rice: in a Dutch oven add oil and heat over medium-high heat.
Turn heat to high and add sofrito and tomato paste to the pot. Stir while cooking to help evaporate excess liquid, about 3 minutes. Add olives, turmeric, cumin, and cloves and stir to combine.
Add rice to the pot and stir to coat rice with pan drippings. Add chicken stock, bring to a boil and cook until liquid has reduced to just above rice. Cover and cook over low heat for 15-20 minutes. Rice should be cooked but still firm.
Garnish with additional chopped cilantro and serve in pot or platter.