Description
This savory Spanish Rice starts with a fragrant sofrito, cooked down just enough to deepen in flavor before it mingles with toasted rice and tomato paste. Baked in the oven until tender and fluffy, it’s an easy, crowd-pleasing side, or base for any weeknight meal.
Ingredients
Units
- 1 yellow onion, large chopped
- 1 small poblano pepper, large chopped
- 2 garlic cloves
- 1 tablespoon ground cumin
- 1/4 cup fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- 3 cups short-grain white rice, rinsed and drained
- 3 Tablespoons tomato paste
- 5 cups chicken stock or water
- 2 teaspoons kosher salt
- Juice of 1 lime (optional)
Instructions
- Heat the oven to 350°F (176°C) and make the sofrito. In a food processor, combine the onion, poblano, garlic, cumin, and cilantro. Pulse until finely chopped and well blended, this is your sofrito. (If you don’t have food processor, finely chop the veggies then mix together with the cumin.)
- Toast the rice. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the rinsed rice and sauté, stirring occasionally, until lightly golden and fragrant, about 4 minutes.
- Stir in the sofrito and cook for 3 to 4 minutes, until it releases its aroma. Add the tomato paste and cook for another 2 to 3 minutes, stirring to coat the rice.
- Pour in the chicken stock (or water) and add the salt. Stir well to combine, then cover tightly with a lid and transfer to the oven.
- Bake for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven, fluff with a fork, and cover again. Let sit for 15 minutes to steam and finish cooking.
Notes
- Storage: Keeps well in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop with a splash of water or broth.
- Freeze it: Portion into freezer-safe containers for quick weeknight sides down the road.