SOFRITO RICE RECIPES
SOFRITO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Sofrito is a base frequently used in many Puerto Rican recipes to add bold flavor. Its texture and appearance is similar to a green salsa. You can also try it on chilies, enchiladas and tacos.
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Separate and peel garlic cloves. Place garlic and remaining ingredients in a food processor; cover and process until finely chopped. , Use immediately or refrigerate for up to 1 week. May also be frozen in small portions in resealable freezer bags for up to 1 month.
Nutrition Facts : Calories 5 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
AUTHENTIC PUERTO RICAN SOFRITO RECIPE | ALLRECIPES
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.
Provided by MKCortes Latin Goddess
Categories Sauces
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 5 minutes
Yield 4 16-ounce containers
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 28.6 calories, CarbohydrateContent 2.6 g, FatContent 2 g, FiberContent 0.5 g, ProteinContent 0.5 g, SaturatedFatContent 0.3 g, SodiumContent 28.9 mg, SugarContent 0.9 g
More about "sofrito rice recipes"
SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIPES
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
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ARROZ CON POLLO RECIPE - NYT COOKING
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don’t worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american, latin american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american, latin american
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
- Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
- Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
- Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
- Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
- For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
- Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
- Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
- To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
- Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
- Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
- Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
- Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
- Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
- Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
- Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
- Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
See details
ARROZ CON POLLO RECIPE - NYT COOKING
Ubiquitous throughout Latin America and beyond, this dish can be as simple or as complex as your ingredients allow. The key is to layer flavor, adding dimension as you go. Boneless, skinless chicken thighs are preferred, but bone-in will also work well. (Chicken breasts lack the same amount of fat and flavor, so they are not recommended here.) Watch the rice carefully as it cooks, absorbing the liquid, as pots and stoves vary greatly. If it starts to smell a little burned, reduce the heat, toss and put the lid on the pot. But don’t worry, as this aroma can be part of creating the coveted pegao, a layer of toasted rice that develops on the bottom of the pan and sticks to it, similar to Persian tahdig, Spanish socarrat or Senegalese xoon.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american, latin american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american, latin american
- Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.
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ABUELO PELáEZ’S FRIJOLES NEGROS (BLACK BEANS) - NYT COOKING
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 40 minutes
Cuisine mexican
Calories 246 per serving
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 40 minutes
Cuisine mexican
Calories 246 per serving
- Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
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May 02, 2019 · In this recipe for Spanish-influenced Chicken Sofrito, the sofrito is added to the pan alongside rice, herbs, spices, chicken stock, and jalepeño to infuse the rice with flavor and spice. …
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