Puerto Rican Creamy Rice with Chorizo, Pumpkin, and Fried Cheese with Sofrito Crust

Instructions

1. 1

   1. Heat a wide pot or heavy pan over medium heat. Add 1 tablespoon of annatto oil. Add the crumbled chorizo and cook for 5 to 6 minutes until it releases its fat and lightly browns.

2. 2

   2. Add the diced onion and garlic to the chorizo. Cook for 3 minutes, stirring. Add the sofrito, tomato paste, oregano, cumin, and black pepper, and cook 2 more minutes until fragrant.

3. 3

   3. Stir in the diced pumpkin, green olives, and capers. Mix well so everything is coated with the sofrito base.

4. 4

   4. Add the rinsed and drained rice. Stir for 1 to 2 minutes to lightly toast it and coat it with the chorizo and sofrito flavors.

5. 5

   5. Pour in the hot chicken broth and evaporated milk. Add the salt and stir once. When it comes to a boil, reduce the heat to medium-low, partially cover, and cook for 18 to 22 minutes, stirring 2 or 3 times for a creamy texture. If the rice dries out before becoming tender, add the water little by little.

6. 6

   6. While the rice cooks, heat a nonstick skillet over medium heat. Add the remaining tablespoon of annatto oil and brown the white cheese cubes for 2 to 3 minutes per side until they form a golden crust. Remove and set aside.

7. 7

   7. When the rice is creamy and the pumpkin is tender, turn off the heat. Fold in the fresh cilantro gently.

8. 8

   8. Preheat the oven to 220 °C / 425 °F. Transfer the rice to an oven-safe baking dish, then arrange the fried cheese cubes and roasted red pepper strips on top.

9. 9

   9. Bake for 6 to 8 minutes at 220 °C / 425 °F until the top looks luscious and the edges are lightly golden. Serve hot.