Ingredients
- Sofrito:
- 1 cup of short grain rice
- 6 cubes (or Tbs) of sofrito
- 1 cup diced tomato
- 1 1/2 tsp of capers
- 1/2 cup of tomato sauce
- 8 pimento stuffed olives
- 4 cups of clam juice
- 1 lbs of shrimp, peeled and deveined
- 1 bunch Cilantro
- 8 leaves of culantro (if you can’t find add some extra cilantro)
- 1 head of garlic
- 2 large onion
- 1/2 lb. sweet chili peppers
- 2 large green bell peppers
- 1/2 cup olives with pimientos
- 1 sm jar roasted red peppers
- 1 tbsp. capers
- 2 tbsp. crushed oregano
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 cup EVOO (extra virgin olive oil)
Preparation
Step 1
Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. If you are making a variety with chicken, add chicken here. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
Add 4 cups of clam juice. If you are making it with chicken, substitute the clam juice with chicken sauce. Bring the stock to a boil and add shrimp.
Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it to be “soupy’er” water 1/4 cup at a time.
Sofrito:
Rinse, peel and chopp vegetables. Combine in food processor and puree.
Spoon into ice tray and freeze. Store cubes in zip-loc bag. Each cube measures 1 tbs.