Ingredients
-
-
1 cubanelle pepper, seeded and chopped
-
1/2 cup chopped yellow onion
-
2 garlic cloves, chopped
-
1 plum tomato, chopped
-
1 -2 hot pepper, seeded
-
-
3 tablespoons oil
-
1/4 lb smoked ham, diced
-
1 tablespoon drained bottled capers
-
2 cups long grain white rice
-
14 ounces pigeon peas or 19 ounces romano beans, drained and rinsed
-
3/4 cup coarsely chopped fresh cilantro
-
1/3 cup chopped pimento stuffed olive
Instructions
- SOFRITO:
- Puree the cubanelle, onion, garlic, cilantro, tomato and hot peppers (if using) in a food processor.
- RICE:
- In a large dutch oven, heat the oil over medium heat.
- Cook the ham, stirring occasionally, until it starts to crisp (about 4 minutes).
- Add the sofrito, olives and capers.
- Cook, stirring, until the liquid evaporates (about 5 minutes).
- Add the rice.
- Cook, stirring, until is sizzles (about 2 minutes).
- Stir in the peas or beans, water and salt.
- Bring to a simmer and simmer, uncovered, over medium-high heat until almost all the liquid is absorbed (about 10 minutes), reducing the heat to medium once the water is below the level of the rice.
- Stir gently.
- Reduce heat to low, cover and cook, undisturbed, for 30 minutes.
- Fluff with a fork.
- Let stand for 10 minutes.