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Active Time
20 min
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Total Time
1 1/4 hr
Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday—you won't believe how much flavor can be packed into such an understated dish. The secret is an abundantly seasoned sofrito—the flavor base—and the slight crust, called pegao, that forms on the bottom of the pot.
Ingredients
Makes 8 servings
For Sofrito:
For rice:
Make Sofrito:
Step 1
Purée all sofrito ingredients in a food processor.
Make rice:
Step 2
剪出一个圆形的羊皮纸或蜡纸larger than diameter of a wide 4- to 5-quart pot.
Step 3
Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes. Add rice and cook, stirring, until it sizzles, about 2 minutes.
Step 4
Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
Step 5
Gently stir from bottom to top, then smooth top of rice. Place parchment round directly over rice and cover pot with a tight-fitting lid. Reduce heat to low and cook, undisturbed, 30 minutes.
Step 6
Remove from heat, then discard parchment and gently fluff rice with a fork. Cover with lid and let stand 10 minutes.
Pork can be marinated up to 3 days.
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Reviews (13)
Back to Top洋葱酱汁很容易做,所以更多的味道ful pulsed in a food processor. Garlic first, then onions, then hotter pepper, then other peppers, then the rest. So forth the little bit of effort. Made brown rice in a rice cooker and added it and "stir-fried" it into the other ingredients already simmered together. You can skip the culantro, if it's hard to find, and it's still good. I use a can of anchovies instead of the pork; still delicious. Those little sweet peppers, colorful and now available in bags in many supermarkets substitute adequately for the aji dulce, if those are hard to find
creative_iatrogeni
Denver, CO
6/7/2019
I made this with the Goya frozen sofrito (used the whole container) but will try to get the ingredients to make it myself next time. Excellent. Followed everyone's lead and made this with the Garlic Roasted Pork Shoulder. Outstanding.
Anonymous
Ghent, NY
11/9/2014
Good even with substitutions! Couldn't find the special peppers or the recao so used a big Anaheim pepper and some red pepper strips, and used double the cilantro called for. No annatto oil so used turmeric and smoked pork chop for the meat. My rice - California basmati - needed a lot more liquid. Rather than follow the recipe's rice cooking rules, I dumped the raw rice into the boiling liquids and meats, let it bubble for a few minutes, then added 2X the water for the rice, lowered the heat and let it cook down. Then, put it in the frig until next day, added more water and some vinegar to add zest, and baked the whole pot for an hour. The rice came out fluffy with a crisp crust and the flavors were rich but mild.
Anonymous
Canada
8/29/2012
so good!
Anonymous
NY
4/29/2012
A flavorful, savory dish that could be a side or the main meal...definitely a keeper. Loved the flavor the olives and capers imparted. Found prepared Sofrito at the grocer's to save time; worked fine but will try making my own the next time. Annatto seeds simmered in oil for about 10 minutes-scooped seeds out and used oil. Another signature flavor for this delicious Puerto Rican dish!
Cobbler
Raleigh, NC
10/8/2011
Guests loved this dish. I made it to serve with pernil (Puerto Rican Pork Shoulder). I used sweet red pepper in place of the aji dulce and omitted the culantro. And I used annatto paste with olive oil in place of the annatto oil. Everything else was true to the recipe. I didn't buy sofrito because the only one I could find was the jarred Goya which has MSG in it. I can't wait to eat the leftovers for lunch today!
jfishma
montreal, canada
1/23/2011
This is an extremely flavorful and delicious dish. Like some of the other reviewers, I used frozen sofrito from the supermarket (Goya brand). It comes in tubs (12 oz. I think) and I used one tub, which turned out just right. Goya also makes sofrito in jars, but i haven't tried that. I have made this for holiday meals and dinner parties and it always gets rave reviews. Fantastic with the Epicurious Garlic-Roasted Pork Shoulder recipe. My only modification to the recipe is that since I could not find annatto oil, I used olive oil and a dash of the yellow coloring powder available in the spice aisle. Also great as leftovers!
Anonymous
Yonkers, NY
2/5/2010
Extremely close to my mother's and I dare say just as good. It was well recieved during my Christmas gathering and went very well with the Garlic-Roasted Pork Shoulder (pernil) also found on this site.
imar
Albany, NY
12/26/2007
DONT WASTE TIME MAKING SOFRITO. IT IS SOLD FROZEN AT THE SUPERMARKET!!!
YungCook
NYC
12/1/2007
You dont have to make Sofrito it comes frozen at the supermarket.I have never had this dish with yellow rice always with the white rice and tomato sauce but I am going to try and make this!!
YungCook
Bronx, NY
12/1/2007
This dish is very good. However, since I like my rice very fluffy, I opted to try the recipe with parboiled rice instead of white rice. I thus used 2 cups of parboiled rice (ie Uncle Bens) and 2 cups 3/4 water. Believe me you do not need more water.
rmc2
Maryland
9/11/2007
i thought this was amazing. yes, it was tough to find aji dulce and the culantro leaves but i eventually found it (i live in boston). It gave such an amazing depth of flavor. My only suggestion is to use a bit more water than it calls for because the rice seemed a bit hard. Overall amazing dish.
ranen
cambridge, ma
9/7/2007
This rice was very good, although it entailed a bit of work. The only problem was finding the aji dulce to make the sofrito. I looked in 5 supermarkets that sell Latino products, as well as at the produce market in Grand Central Station. Since the NYC area has a large population of Puerto Ricans, I wonder how people in other parts of the country will be able to procure these particular peppers? (I used small peppers in place of aji dulce.)
Anonymous
Greenwich, CT
9/5/2007
