Creamy Pumpkin Rice with Chorizo, Spinach, and Queso Blanco in Sofrito

Instructions

1. 1

   1. In a wide pot or deep skillet, heat 1 tablespoon olive oil over medium heat. Add the chorizo and cook for 5 to 6 minutes, stirring, until browned and it releases its fat. Transfer to a plate and set aside.

2. 2

   2. In the same pot, add the remaining tablespoon of olive oil along with the onion. Cook for 3 minutes over medium heat until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   3. Add the sofrito, dried oregano, ground cumin, black pepper, and salt. Cook for 2 minutes, stirring, to deepen the flavors.

4. 4

   4. Add the diced pumpkin and rice. Cook for 2 minutes, stirring, to coat the rice in the sofrito and begin softening the pumpkin.

5. 5

   5. Pour in the hot chicken broth and evaporated milk. Stir well, bring to a gentle boil, then reduce to medium-low heat. Cook for 18 to 20 minutes, stirring occasionally, until the rice is tender and the pumpkin is nearly broken down, creating a creamy texture.

6. 6

   6. Return the chorizo to the pot along with the green olives. Cook 3 minutes more to blend the flavors. If you want to hold the dish warm before serving, cover it and place it in an oven at 200 °F / 95 °C for up to 10 minutes.

7. 7

   7. Fold in the fresh spinach and stir for 1 to 2 minutes until wilted. Add the lemon juice and half of the fresh cilantro.

8. 8

   8. Turn off the heat and add the crumbled queso blanco. Stir gently so some of the cheese melts while some stays in soft chunks.

9. 9

   9. Serve the creamy rice hot and finish with the remaining fresh cilantro on top.