Puerto Rican Brothy Rice with Chorizo, Pumpkin, and White Beans with Crispy Plantain

Instructions

1. 1

   1. Preheat the oven to 190 °C / 375 °F. Toss the green plantain with 15 ml (1 tbsp) olive oil and a pinch of salt. Spread on a tray and bake for 18 to 22 minutes at 190 °C / 375 °F, turning halfway through, until golden and crisp.

2. 2

   2. While the plantain bakes, heat the remaining 15 ml (1 tbsp) olive oil in a wide pot over medium heat. Add the Puerto Rican-style chorizo and cook for 6 to 8 minutes until well browned and it releases its fat.

3. 3

   3. Add the yellow onion and cubanelle pepper to the chorizo. Cook for 4 minutes until softened. Stir in the sofrito and garlic and cook 2 minutes more, stirring so nothing sticks.

4. 4

   4. Add the dried oregano, ground cumin, ground annatto, and tomato paste. Cook for 1 minute to bloom the spices and lightly caramelize the paste.

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   5. Add the pumpkin and medium-grain rice. Stir well for 1 to 2 minutes so everything is coated in the sofrito and chorizo fat.

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   6. Pour in the hot chicken broth and add the cooked white beans, green olives, and bay leaf. Season with salt and black pepper. Bring to a gentle boil.

7. 7

   7. Lower to medium-low heat and cook for 18 to 22 minutes, stirring occasionally, until the rice is tender and the mixture is brothy, like a loose creamy rice. If it thickens too much, add a little more hot broth or water.

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   8. Remove the bay leaf. Stir in the culantro and lime juice. Taste and adjust the salt and black pepper if needed.

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   9. Serve the brothy rice hot in shallow bowls and finish each portion with the crispy green plantain on top so it stays crunchy.