1 t ground cumin
1 t black pepper
1/2 t salt, or to taste (needs more if using homemade broth)
1 T capers, chopped
1 t olive oil
10 small olives with pimentoes, chopped
1 1/3 cup uncooked white rice
2 cups unsalted, homemade chicken stock (or canned reduced-sodium chicken broth)
1/2 cup Freezer Sofrito
Warm the chicken stock and add enough salt to make it just shy of too salty.
Heat the olive oil over medium-high heat.
Add rice. Stir until rice is lightly browned (about 3 minutes).
Add the sofrito and stir until the moisture cooks out and it begins to sizzle and become fragrant.
Stir in the chicken stock, olives, capers, cumin, and black pepper.
Bring to a boil, stir, cover and reduce heat to low.
Cook for 15 miuntes.
Remove from heat.
Let sit, covered, for 5-10 minutes before serving.
POINTS Value: 2
Servings: 8
Serving size: 1/2 cup
The Johnson Family Cookbook