Mexican-Style Sofrito Rice
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Mexican-Style Sofrito Rice

The ultimate Taco Tuesday sidekick.


  • 1 tbsp. olive oil or canola oil

  • 1 small pepper (bell, Cubanelle, or frying pepper), seeded and chopped

  • 1 small chile, seeded and chopped

  • 1 onion, chopped

  • 2 to 3 cloves garlic, chopped

  • 1 carrot, peeled and finely chopped (optional)

  • 2 tsp. chili powder

  • 1 tsp. ground cumin

  • 1 ½ cups white rice

  • 3 cups chicken stock or bone broth, plus more as needed

  • 1 cup cooked fresh or thawed frozen green peas

  • 1 can (8 oz.) tomato sauce

  • 1 lime, juiced

  • A handful of chopped fresh cilantro or flat-leaf parsley


Step 1

In a medium pot, heat the oil over medium to medium-high. Add the pepper, chile, if using, onion, garlic, and carrot, if using. Stir in the chili powder and cumin, then season with salt and pepper. Cook, stirring often, until the vegetables soften slightly, about 6 minutes. Add the rice and stir for about a minute. Stir in broth; bring to a boil over high, then reduce the heat to low. Stir; cover and cook until liquid is absorbed, 10 to 12 minutes. Stir in the peas and tomato sauce. Cook, covered, until the flavors meld and the rice is almost tender, about 8 minutes more. Uncover during the last few minutes of cooking and add more chicken stock if rice starts to stick to bottom of pan. Remove from the heat and let stand, covered, until rice is tender, about 10 minutes. Stir in the lime juice and cilantro.

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