Dinner TBD
Sofrito Pork Chops with Yellow Rice
Tomato-based Sofrito sauce over pork chops and homemade yellow rice.
Ingredients
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion (finely diced)
- 1/2 green bell pepper (finely diced)
- 3 cloves garlic (minced)
- 1 can tomato sauce (8 oz)
- 1 Tbsp tomato paste
- 1/2 tsp dried oregano
- 1/4 tsp cumin
- 1/2 tsp kosher salt
- a few grinds black pepper
- 1–2 Tbsp water (if needed)
- 4 bone-in pork chops (or boneless if desired)
For the Yellow Rice
- 2 cups long-grain white rice (organic if you prefer- I use Basmati)
- 3 cups chicken broth
- 1 Tbsp butter or olive oil
- 1 tsp turmeric (this gives it the yellow color)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt (then adjust depending on how salty your broth is)
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/2 tsp oregano (optional)
- a tiny pinch saffron (optional)
Method
- 1
Heat the olive oil over medium heat.
- 2
Add the onion and bell pepper and cook about 5 to 7 minutes, until they're very soft.
- 3
Add the garlic and cook another 30 seconds.
- 4
Stir in the tomato sauce, tomato paste, oregano, cumin, salt and pepper.
- 5
Reduce the heat and let it gently simmer for about 10 minutes.
- 6
Cook it exactly as you'd normally cook white rice.
- 7
If you're using your rice cooker, put all of that in together and use the white-rice setting.
- 8
Use a generous pinch of saffron — roughly 10 to 15 threads.
- 9
Bloom saffron first.
- 10
Put the threads in about 2 tablespoons of very warm chicken broth and let them sit for 5 to 10 minutes.
- 11
The broth should start turning golden.
- 12
Then pour the saffron threads and their liquid into the rice cooker.
- 13
Cook the pork chops in a skillet with olive oil, salt & pepper, until they reach 140F. OR grill chops over a charcoal grill!
- 14
Pour Sofrito sauce over chops and serve over the rice!