Sofrito Rice

Name: Sofrito Rice
Ingredients: 250 g 1 large onion, rough chopped; 75 g 1 poblano, chopped; 20 g 4-5 cloves garlic; 20 g ½ a bunch cilantro; 5 g ground cumin (2t ); 400 g medium grain rice (2 1/4c ); 50 g olive oil 12g (2.5t) salt (1/4c ); 30 g tomato paste (2T ); 550 g chicken stock (2 1/4c ); 225 g 1 small can tomato sauce Lime juice; 10 g cilantro, chopped (1/4c )

By Brian Lagerstrom

The answer to what side to have with your tacos is here. Few things taste better than this rice, it’ll have you going back for thirds.

Ingredients

250 g 1 large onion, rough chopped
75 g 1 poblano, chopped
20 g 4-5 cloves garlic
20 g ½ a bunch cilantro
5 g ground cumin, 2t
400 g medium grain rice, 2 1/4c
50 g olive oil 12g (2.5t) salt, 1/4c
30 g tomato paste, 2T
550 g chicken stock, 2 1/4c
225 g 1 small can tomato sauce Lime juice
10 g cilantro, chopped, 1/4c

Instructions

To make the sofrito, add onion, poblano, garlic, cilantro, and cumin to a food processor and spin for 20-30 seconds until veggies are chopped into a small, but coarse texture. Rinse the rice well until water runs clear.
Heat a heavy bottomed pot/dutch oven over medium and add in olive oil and rice, frying rice in the oil to toast until the outside is slightly translucent. Add in the sofrito mixture and salt. Stir and cook for 5-6 minutes until onion and pepper has softened. Stir in tomato paste and cook for 2-3 mins until the mixture is rust colored. Stir in chicken stock and tomato sauce and bring to a simmer. Cover with a lid and load into a 350F oven to bake for 20 min.
After that, pull out of the oven and let it sit at room temp, lid on for an additional 15 minutes.
Finish by folding in ½ lime juice and cilantro.