Sofrito rice, Caribbean pork chops, and tropical slaw.
Sofrito is a mixture of sauteed vegetables that have been finely chopped. Originating in Spain, sofrito made its way to the Caribbean, along with countries in Latin America. Each region seems to have its own version of sofrito. For example, in some locales, annatto seeds are cooked in the lard that’s used for sautéing the vegetables, and the seeds are removed first. Some cultures add tomato paste, celery, cured ham, salt pork, olives, or hot chilies to the mix. I usually use a basic sofrito recipe, but you can add other ingredients to make the recipe more to your liking.
Sofrito is often served with rice or legumes, or as a base for soups, stews, and sauces served with fish, chicken, or vegetables. Sofrito is really catching on in the U.S. Why not create your own special sofrito recipes?
Holle’s Sofrito Rice Recipe
What you’ll need:
- 1 tablespoon olive oil
- 1 tablespoon diced red bell pepper
- 2 tablespoons finely chopped onion
- 1 tablespoon diced green bell pepper
- 1 tomato, seeded and diced
- 1 teaspoon minced garlic
- ¼ teaspoon curry powder
- 1 tablespoon fresh cilantro
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 cup chicken broth
- 1 cup water
- 1 cup uncooked rice
Directions: In a heavy pan with a lid, add the olive oil. Sauté the bell peppers, the onion, and the tomato for four minutes until barely soft.
Add the garlic and continue cooking for one minute.
Add the curry powder, the cilantro, and the oregano and cook for 30 seconds.
Add the salt, the water, the chicken broth, and the rice. Increase the heat and bring mixture to a boil. Continue boiling, uncovered, for 8 minutes.
Close lid and reduce heat to low. Cook for 15 minutes longer. Remove from heat and allow to sit 5 minutes. Stir before serving.
Try this sofrito rice with my Caribbean pork chops!