Monday, April 5, 2010
rice and pigeon peas . It was my first time making sofrito, and I just can't get over what a difference it made for the dish. The sofrito lent a brightness and slight acidity to the rice beyond what just canned tomatoes would have. As an aside, I'm really quite terrible at making rice. As much as I love to cook, making good rice has always been a skill that escaped me. I rely on my rice steamer to do the job for me instead of risking what is always either a crunchy or mushy result. Using this recipe (which I actually halved for us) and my sister's suggestions (no stirring after adding liquid, boil with the lid off until the water is level with the rice, cover tightly and cook on low for 20 minutes, then shut off the heat for another 10 minutes before fluffing), I actually made stove top rice that was worthy of first AND second helpings! As you'll see from the recipe, the rice also has green olives in it (thankfully I had enough for the dish since my oldest son ate half a jar of them), which just added another dimension to the rice too.