Ingredients:
RICE
4 cups water
2 cups long grain brown rice
2 Tbsp olive oil
SOFRITO
3 Tbsp olive oil, divided, plus to garnish
2-3 onions, diced
2 tsp salt divided
4 garlic cloves, minced
2 tsp ground coriander
2 large bell peppers, minced
½ bunch cilantro, leaves and tender stems minced
½ bunch flat-leaf Italian parsley, leaves and tender stems minced
4 scallions, thinly sliced
2 lemons, zested and juiced (about ¼ cup juice and 4 tsp zest)
1 lime, zested and juiced (about 1 ½ Tbsp juice and 1 tsp zest)
½ tsp black pepper, plus more to taste
Equipment:
Chef’s knife
Cutting board
6-quart saucepan with lid
12-inch sauté pan with lid
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the rice: Place the rice in the pot and cover with water, stir several times to remove any dust from the rice, and then carefully strain off the water.
- Next, cover the rice with 4 cups of fresh water. Add the olive oil and bring to a boil on medium high heat.
- Once at a boil, reduce the heat to low, cover with the lid and let simmer for 30 minutes.
- Turn off the heat, remove from the burner to let it cool down, and leave the rice covered until needed.
- For the sofrito: Heat a 12-inch sauté pan over medium-high heat for approximately 2 minutes. Then combine 2 Tbsp olive oil, onions and 1 tsp salt in the pan. Cover the pan, reduce the heat to medium-low, and let cook, stirring occasionally, until the onions are softened (about 15 minutes.)
- Move the onions to one side of the pot. In the middle of the empty space in the pot, add the remaining tablespoon of oil and stir in the fresh garlic and ground coriander. Cook until fragrant (about 1 minute), then mix with the onions. Cover and cook for an additional 5 minutes.
- Next, add peppers and 1 tsp salt. Stir to combine, raise heat to medium, cover, and let cook for about 5 minutes. Then uncover, increase the heat to medium-high, and cook until most of the liquid has evaporated and the vegetables begin to caramelize, (about 15 minutes.) Avoid scorching the bottom.
- Carefully add the rice into the pan of vegetables. Also add the cilantro, parsley, scallions, black pepper, the lemon and lime zest and juice. Gently stir the mixture together on medium-low heat.
- Taste and adjust.