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Sofrito

Rice and Peas Thanksgiving Style features slow cooked beans with flavorful sofrito and rice accented with coconut, mango and cashews.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12
Author: Barrett Bridenhagen

Ingredients

  • 1 red pepper
  • 6-8 stalks celery
  • 2 large sweet onions
  • 2 cloves garlic
  • 1 habanero
  • 10 sage leaves
  • 1 tablespoon olive oil
  • 1 cup white wine

Instructions

  • In a food processor, add peppers, celery, onions, garlic and sage leaves. Rice and Peas Thanksgiving Style veggies for sofrito
  • Pulse until the mixture is uniformly small, but each vegetable is still recognizable. You don’t want a paste.
  • Add with the olive oil to a large sauté pan.
  • Cook on medium (being careful not to burn the onions or garlic) until very soft. Rice and Peas Thanksgiving Style sofrito
  • Add the white wine and cook until the liquid is completely evaporated.
  • Set aside. Rice and Peas Thanksgiving Style sofrito cooked
  • If you’re making ahead, feel free to add it on top of the beans (don’t mix together yet), cover and refrigerate.

Notes

I like a very fine sofrito for this particular version of rice and peas. I made it with a chunkier style during one of my trials, but I have to say the finer version infused throughout the rice much better and the flavor of the dish was more consistent.