Puerto Rican Brothy Rice with Chorizo, Mushrooms and Pumpkin with Crispy Green Plantain

Instructions

1. 1

   1. Heat 2 tablespoons of vegetable oil in a caldero or deep skillet over medium heat. Add the chorizo and cook for 5 to 6 minutes, until it releases its fat and browns. Remove a small portion if you want to use it for garnish and leave the rest in the pot.

2. 2

   2. Add the onion, sweet chili pepper, garlic, and sofrito to the pot with the chorizo. Cook for 3 to 4 minutes, stirring, until the vegetables are fragrant and softened. Stir in the tomato paste, dried oregano, ground cumin, and bay leaf; cook 1 minute more.

3. 3

   3. Add the mushrooms and pumpkin. Cook for 4 to 5 minutes so the mushrooms release some of their liquid and the pumpkin gets coated in the sofrito. Add the green olives and mix well.

4. 4

   4. Add the rinsed rice and stir for 1 minute to coat it with the fat and aromatics. Pour in the chicken broth, then add the salt, black pepper, and chopped culantro, and stir. Bring to a gentle boil.

5. 5

   5. Once boiling, reduce to medium-low heat and cook partially uncovered for 22 to 25 minutes, stirring occasionally, until the rice is tender and the mixture remains brothy. If it thickens too much before the rice is done, add a little more hot broth or hot water.

6. 6

   6. While the rice cooks, heat the remaining 1 tablespoon of oil in a small skillet over medium-high heat. Fry the green plantain strips for 2 to 3 minutes until golden and crisp. Transfer to paper towels and season with a pinch of salt.

7. 7

   7. Taste the brothy rice and adjust with more salt or black pepper if needed. Turn off the heat, add the lemon juice, and stir. Remove the bay leaf.

8. 8

   8. Serve hot in shallow bowls. Finish with extra culantro, the reserved chorizo if using, and the crispy green plantain on top so it stays crunchy.