Spanish-Style Broken Rice

Carla Hall
Servings: 4 to 6
30 to 60 min

This rice is a perfect side dish for dinner!

  • Ingredients
  • step-by-step directions
Spanish-Style Broken Rice
  • 2 Spanish onions (chopped)
  • 2 Cubanelle peppers (chopped)
  • 20 cloves garlic
  • 1 bunch cilantro
  • 1/2 habanero pepper (seeded)
  • 1 bell pepper (seeded)
  • 1 pound plum tomatoes (roughly chopped)
  • 3 tablespoons vegetable oil
  • 1/2 cup sofrito
  • 1 tablespoon tomato paste
  • 3 tablespoons green olives (pitted and sliced)
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 3 1/2 cups broken brown rice
  • 4 cups chicken stock
  • kosher salt and freshly ground black pepper
  • For the Sofrito: in the bowl of a food processor, add the onions, Cubanelle peppers, garlic, cilantro, habanero, bell pepper and plum tomatoes and pulse until smooth.
  • For the Rice: in a Dutch oven add oil and heat over medium-high heat.
  • Turn heat to high and add sofrito and tomato paste to the pot. Stir while cooking to help evaporate excess liquid, about 3 minutes. Add olives, turmeric, cumin, and cloves and stir to combine.
  • Add rice to the pot and stir to coat rice with pan drippings. Add chicken stock, bring to a boil and cook until liquid has reduced to just above rice. Cover and cook over low heat for 15-20 minutes. Rice should be cooked but still firm.
  • Garnish with additional chopped cilantro and serve in pot or platter.
Similar categories: Other Side Dishes
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