Everyone has been asking for the way I make Sofrito Yellow Rice, so here we go! This won’t be a formal recipe per se, but more of a step by step process of how I do it.
Here is a picture of everything you’ll need: 1 red pepper, 1 green pepper, 1/2 of an onion, 2 cloves of garlic, 2 cans of Conchita tomato sauce, 1 bag of Conchita valencia rice, 1/4 cup of sherry, a couple of tablespoons of olive oil, 2 packets of Sauzon con azafran.
Oh, and 2 bay leaves. Can’t forget the bay leaves.
First things first: you want to mince the cloves of garlic and chop the peppers and onion. Go ahead and get a nice, big pot out and heat the olive oil until fragrant, then add the garlic for about a minute, then add your onions and peppers. Cook this on medium to medium-high heat for about 5 minutes or until the onions are translucent and the red peppers start to have an orange tint to them.
When your veggie concoction is nice and cooked, add the two cans of tomato sauce, the sherry, and the bay leaves and cook on the same temperature for about 7 minutes or until the mixture starts turning a faint orange color. Make sure to stir often so the peppers/onions don’t sink to the bottom of the pot and burn. This sauce you have made is the Sofrito base for the rice.
Now add the bag of rice, the Sauzon seasoning and about 2 cups of water and stir thoroughly. Here you can add some salt and pepper to taste, but there already is a lot of flavor so it’s really up to you. Cook for about 12 minutes or until craters appear on top of the rice. Make sure to stir often because the rice WILL sink and WILL burn. If more water is needed, add about 1/2 cup at a time.
After 12 minutes or so, start tasting to make sure the rice is the correct consistency. If it’s too crunch, just add more water and cook a little more until the consistency is correct.
This will serve about 4-6, or just me and RJ since we KILL this each time I make it. It’s so delicious. Hope you enjoy!