New Taste Journal

Whole Grain · Whole Food · Big Flavors

Puerto Rican Brown Rice
w/ sofrito and garbanzo beans

Winner: Best Lunch Of The Week

Sofrito Ingredients:

1      Green Bell Pepper
1      Tomato
1      Serrano or Jalapeno Pepper
8      Cloves Garlic
1/2   Onion, any kind
1/2   Red Bell Pepper
1      Cup Cilantro Leaves And Tender Stems
1      Cup Flat Leaf Parsley
2      Tbs. Olive Oil
3      Ounces Prosciutto, optional

Spice Mix (Sazon)

2      tsp. Ground Cumin
2      tsp. Granulated Garlic, dry spice
1      tsp. Oregano, dry leaf
1      tsp. Salt
1/4 tsp. Ground Black Pepper

Remaining Ingredients:

1      Can Garbanzo Beans, 14 oz.
2      Cups Short Grain Brown Rice
4      Cups Water

Rinse and dry the vegetables.

Peel onion and garlic.

Cut leaves off of the cilantro and parsley.

In this recipe I used all of the cilantro and about half of the parsley, mostly just the top leaves and some of the tender stems.

Cut vegetables into large chunky pieces.

Rinse cilantro and parsley in plenty of cold water.

Place chopped vegetables, cilantro and parsley into a food processor.

Pulse the machine on and off about 20 times.

Once the ingredients start to mix and chop together you can let the machine run for a few seconds.

Turn ingredients into a fine puree.

Place prosciutto onto a cutting board and cut into medium size pieces.

If you don't eat or like prosciutto you can just leave it out of the recipe.

Place a large pot over medium-high heat.

Add olive oil and prosciutto.

Let the oil and prosciutto sizzle for a few seconds.

Stir a couple of times and add the sofrito puree.

Cook and stir the ingredients for about 10 minutes.

The sofrito will give off some liquid.

You need to cook off all of that liquid.

While the sofrito is cooking you can measure and add the spice mix to the pot.

Keep cooking and mixing the sofrito until all of the liquid has evaporated.

Continue to cook a little longer as you will now be frying the vegetables in the remaining olive oil.

Cook until you can smell the onions and other ingredients beginning to brown.

Rinse off the garbanzo beans and rice.

You can use a hand strainer to rinse & drain.

Add beans and rice to the pot.

Mix all ingredients together.

Add water to the pot and mix again.

Bring liquid to a boil and turn heat down to a simmer.

Set the heat to a medium simmer.

Cover the pot and cook for 70 minutes.

Yes, this rice needs over an hour to cook.

You can stir the ingredients a couple of times as it cooks.

Rice is ready when it is cooked tender and 99% of the water has been absorbed.

Remove rice from the heat and let rest for a few minutes before serving.

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Whole Grain · Whole Food · Big Flavors