Puerto Rican Turkey and Sweet Plantain Meatballs in Sofrito Sauce with Creamy Corn and Recao Rice

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Line a small baking tray with parchment paper or lightly grease it with some of the olive oil.

2. 2

   In a large bowl, combine the ground turkey, mashed ripe plantain, half of the garlic, half of the culantro, dried oregano, ground cumin, 1 teaspoon of the salt, black pepper, the egg, and breadcrumbs. Mix just until combined.

3. 3

   Shape the mixture into 16 even meatballs and place them on the tray. Brush or drizzle them with 1 tablespoon olive oil. Bake for 12 to 15 minutes at 400°F / 200°C, until firm and lightly golden.

4. 4

   While the meatballs bake, heat 1 tablespoon olive oil in a wide skillet or deep sauté pan over medium heat. Add half of the onion and cook for 3 minutes. Stir in the sweet peppers, sofrito, and remaining garlic; cook 2 minutes more until fragrant.

5. 5

   Add the tomato paste to the skillet and cook for 1 minute. Pour in 480 ml (2 cups) of the chicken broth, add the bay leaf, and bring to a gentle simmer. Season with some of the remaining salt to taste.

6. 6

   Transfer the baked meatballs to the sauce. Cover partially and cook over medium-low heat for 12 to 15 minutes, until fully cooked through and the sauce has thickened slightly.

7. 7

   For the rice, melt the butter in a medium pot over medium heat. Add the remaining onion and cook for 2 to 3 minutes. Stir in the white rice and cook for 1 minute, stirring to coat well.

8. 8

   Add the corn, remaining chicken broth, evaporated milk, and remaining culantro. When it comes to a boil, reduce the heat, cover, and cook for 18 to 20 minutes, until the rice is tender and creamy.

9. 9

   Turn off the heat and stir the grated white cheese into the rice until partially melted. Cover the pot and let it rest for 5 minutes.

10. 10

    Remove the bay leaf from the sauce. Serve a bed of creamy rice, top with the meatballs and plenty of sauce, and finish with the chopped fresh cilantro.