Sofrito Rice
Tags: Caribbean Side Dish
Yield: 4
- 1 tablespoon vegetable oil
- 1/2 teaspoon chili powder, plus more for dusting
- 1 medium onion, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 chipotle, seeded and minced
- 2 large thyme sprigs
- 1 red bell pepper, cut into 1/2-inch-thick strips
- Rounded 1/4 teaspoon anise seeds
- Pinch of cayenne pepper
- 1 cup chopped canned tomatoes
- 3 cups chicken stock or low-sodium broth
- 1 cup short-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup roasted almonds
- Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the onion, garlic, chipotle, and thyme sprigs to the skillet and cook, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne, and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Bake in the upper third of the oven for about 25 minutes, until the rice is tender and has absorbed the stock.
- Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates.
