If you go to the trouble of making your own sofrito, this would be a very good way to use it.
If you can’t be bothered with making your own sofrito, this would be a very good reason to buy some.
Much like the coconut rice I like to make with Indian-style food, this is a side I like to but out when playing with Latin flavors. Assuming you’ve already gotten the sofrito one way or the other, it’s a very low-fuss procedure.
Quick Mexican Rice
- 2 cups chicken stock (If you decide to use a bullion cube, you probably want to skip the salt)
- 1 cup white long-grain rice
- 3-4 spoonfuls sofrito (If you’re freezing it like I suggested, you’ll have to figure out for yourself how a cube corresponds to a spoonful)
- One good-size pat of butter
- Salt and pepper to taste
Bring the stock to a boil and stir in the sofrito. Add the rice, bring the pot back up to a boil and drop to a low simmer. Cover and let cook for about 20 minutes.
When the rice is cooked, add the butter and let sit, covered, for five minutes. Fluff with a fork, stirring to mix in the butter.