Sofrito rice is a Puerto Rican version of Spanish rice cooked with sofrito criollo sauce, which is blended with tomatoes and vegetables.
By Sue Lau | Palatable Pastime
My recipe of the day is with the blogging group #EattheWorld, which each month we explore a new international cuisine. This month’s selection was Puerto Rico.
For my recipe, I have made a sofrito rice, which is sort of like the Puerto Rican version of Spanish rice. The most popular version of rice there is arguably rice and peas (beans), but I figure at some point, someone isn’t going to want to cook beans.
Sofrito, being a sauce base made mostly of vegetables, is also a commonly found cooking sauce that you can buy at Latin and Mexican markets near the tomato sauce. So for this easy version, you won’t need to make that from scratch.
I have also based this off my friend Gary Walker’s recipe “Potsie’s Mexican Rice” since I wanted to do this as oven based, so used his recipe as a template. We have known each other since we used to post together at the old Recipezaar website (now Food-dot-com). I did add a little more liquid, since the sofrito seemed a little thicker than the whizzed tomatoes I used in his dish and I guessed right at a quarter cup extra.
Being stickier as a cooking liquid than just water, the rice does benefit from a towel between the lid and the braiser to absorb any stickiness. But I tend to do that anyway when I cook rice stovetop. (Most often I just use a rice cooker though).
I used an Emile Henry Flame braiser in this, so I could start the rice on top of the stove and put that into the oven, same pot. You really don’t want to put just any type vessel on a burner. Unless you want it to explode. So if you have nothing suitable you will just have to transfer from pot to casserole and wash the extra dish. Sorry. Ask Santa to get you a braiser. Besides Emile Henry, Le Creuset also makes awesome ones.
This recipe today is being posted as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was Puerto Rico.
Destination: Puerto Rico
Check out all the wonderful Puerto Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Sue: Sofrito Rice
Sharanya Palanisshami: Marrallo
Pandemonium Noshery: Pernil – Puerto Rican Crispy Roast Pork
Simply Inspired Meals: Epcot Frozen Torched Cherry Colada
Culinary Adventures with Camilla: Empanadillas de Carne
Evelyne: Pastelon, a Puerto Rican Plantain Lasagna
Margaret at Kitchen Frau: Classic Pina Colada Recipe
Amy: Arroz con Tocino (Puerto Rican Rice with Bacon)
House of Nash Eats: Patacones or Tostones (Fried Green Plantains)
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- 8 ounces packaged sofrito criollo sauce
- 2 tablespoons olive oil
- 1 cup long grain rice rinsed and drained
- 1/2 cup frozen peas and carrots
- 1/4 cup sliced black olives
- 1-1/4 cups chicken broth or vegetable broth 10 ounces
- Preheat the oven to 350F.
- Saute the rice and peas/carrots in oil in the braiser until the rice turns opaque.
- Ad remaining ingredients and stir.
- Cover and bake for 20 minutes, then stir.
- Cover and bake 20 minutes more.
- Stir again, then place a clean kitchen towel between the braiser and lid, and let sit undisturbed for ten minutes more.
- Serve with hot sauce (Tabasco, habanero, etc., as desired)
This rice would have gone very will with my pichos.
We need to do a progressive dinner thing for an event sometime!
This looks so flavorful.
Thank you! It was! Everyone here enjoyed it.
This looks so delicious! A perfect side dish!
I could eat just a whole bowl of this by itself! Looks so yummy.
What temperature should the oven be set at?
350F. Thanks for pointing out the typo.
Thank you, that was my go to setting. Making it as we speak.
Ay! Puerto Rican Sifrito Rice…baked. Looks interesting. I have never seen or eaten this in 58 years. Will have to exolore.