Ingredients
- yellow onion, cut into large chunks2 medium
- Italian frying pepper (cubanelle pepper), also known as cubanelle peppers3–4
- garlic, peeled16–20 clove
- cilantro, washed1 large bunch
- ajices dulces (sweet chili peppers), sweet chili peppers10–12
- culantro (recao), or another handful of cilantro10 leaf
- ripe plum tomato, seeded, cored, and cut into chunks (or roasted with skin and seeds removed)3–4
- red bell pepper, cored, seeded, and cut into large chunks (or roasted with seeds and some skin removed)1 large
- olive oil or butter, or butter1/3 cup
- achiote (annatto) seeds2 tsp
- sofrito, recipe above1 1/2 cup
- alcaparrado, manzanilla olives, pimientos, and capers2 tbsp
- salt1 tbsp
- black pepper, fresh cracked1 tsp
- cumin seeds or ground cumin, seeds or ground3 tsp
- coriander seeds or ground coriander, seeds or ground1 1/2 tsp
- Vienna sausage, 5 oz, sliced with liquid saved1 can
- corn kernels, frozen, canned, or fresh; if fresh, cook and remove from cob ahead of time1/4 cup
- medium grain rice, do not rinse3 cup
- broth or water, or water2 cup
- dry white wine1 cup
- bay leaf or avocado leaf, or avocado leaves2
- banana leaf or plantain leaf, optional1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Chop the onion and add to blender. Blend until liquefied.
With the motor running, add the remaining ingredients one at a time and process until smooth.
Remove 1½ cup of sofrito for the rice. The sofrito will keep in the refrigerator for up to 3 days. Alternatively, freeze in ice trays and it will last a month.
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
Strain as much of the oil as you can into a heavy pot or Dutch and let it stand for at least 5 minutes.
Lightly toast the cumin and coriander seeds in a small skillet over low heat for a few minutes. Keep an eye on them, they turn dark fast.
Remove seeds from the heat and grind in a little spice grinder or coffee mill.
Re-heat the annatto oil over high heat until rippling. Stir in vienna sausage and brown. Add sofrito, alcaparrado, squash, salt, bay leaves, coriander, cumin, and pepper. Cook until sofrito stops boiling and sizzles, about 5 minutes.
Stir in the rice until everything is mixed together and rice is coated with oil all over.
Stir in wine, liquid from vienna sausage and enough broth or water to cover the rice by the width of two fingers. Top with banana leaf (or pan lid), folding it up or cutting it as necessary to fit over rice.
Bring to a boil, then boil without stirring until the level of liquid meets the rice.
Remove the banana leaf, give the rice a big stir, and put leaf back on top. Reduce the heat to low, cover the pot with lid, and cook until the water has been absorbed and the rice is tender (about 20 minutes).
Once rice is fully cooked mix in corn and cook with lid for an additional minute.