Sofrito Rice

Steps

1. Chop the onion, poblano pepper, garlic, and most of the fresh cilantro into small pieces.
2. In a hot Dutch oven, add olive oil and fry the rinsed rice for three to four minutes over medium heat until it is toasted and translucent.
3. Add all chopped aromatics (onion, peppers, garlic, cilantro) and 12 grams of salt to the pot. Stir to combine and fry until the onions and peppers are softened and starting to take on a little color (about five minutes).
4. Stir in 5 grams of cumin and 30 grams of tomato paste. Fry for about one minute, stirring constantly, until the colors turn from red to rusty orange and the pot is glazing up on the bottom.
5. Add 650 grams of water and one small can of tomato sauce. Bring the mixture to a simmer, cover with a lid, and bake in a 350°F oven for 20 minutes.