LaGasse Sofrito Recipe- The BASE for most Puerto Rican Food!

www.elagasse.com Click HERE for RECIPE... SOFRITO SINGLE YIELD RECIPE (See the ingredient list here!) This recipe is for one dish. SEE OUR WEBSITE (www.elagasse.com) for more info on how to make a larger batch of sofrito that you can store for later use. Ingredients: 1 teaspoon olive oil 1 garlic clove, chopped 1/4 cup chopped tomato 1/4 cup chopped onion 3-4 stems & leaves of cilantro 1/8 cup chopped green bell pepper 1/8 cup chopped red bell pepper (Note that 1/4 cup is approximately four Tablespoons, 1/8 cup is approximately two Tablespoons) If available, add: 3 recao leaves 3 ajices dulce (small sweet peppers) - (1/4 cup) Procedure: 1- Chop the above ingredients as indicated, and add them to a pilón (mortar and pestle). 2- Slowly grind and pound the ingredients together for several minutes. 3- The sofrito is now ready to use in a recipe, or you may store any leftover in the refrigerator or freezer. VISIT OUR RECIPE WEBSITE: www.elagasse.com

Ingredients: 2 cups of long grain white rice 2 1/2 cups of water 1 ounce of Canola oil (or corn oil) 1 teaspoon of salt - (optional) Procedure: 1- Rinse the rice in a strainer or colander. 2 - On high flame, bring the water, the oil, and the salt to a boil in a heavy-bottomed pot (olla or caldero). 3 - Add the rice and stir once, then lower the flame to medium-high. 4 - Let simmer to allow all of the water to evaporate- the water bubbles should almost stop coming up through the rice. 5 - Lower the flame to low heat and cover the rice. 6 - After 20 minutes, you can uncover the lid, careful not to let the water from the lid drip back onto the rice. 7 - Take a teaspoon of rice and try it for doneness- it should be only slightly firm, but not hard. If it's still a little hard, cover, and continue to cook for another 10 minutes. 8 - If the rice is done at this time, you can carefully spoon the rice away from the sides of the pot towards the center. Use a large serving spoon for this. This helps to even out any cooking inconsistencies there might have been. 9 - The rice is now ready to serve! ¡Buen Provecho! ------------------------------ TIPS: Tips for rice: Use 1 + 1/4 cup of water for each cup of rice. Make sure that, before you cover it to 'simmer', their are almost no water bubbles coming up through the rice. This means that almost all the water has been absorbed or evaporated before you lower the heat and cover the rice. Another important detail is the saucepan, or pot ...
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