Creamy Puerto Rican Rice with Longaniza, Roasted Eggplant, White Beans, and Queso del País

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Toss the eggplant with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 20 minutes, turning halfway through, until golden and tender.

2. 2

   While the eggplant roasts, heat a wide skillet or caldero over medium heat. Add the longaniza and cook for 6 to 8 minutes, breaking it up with a spoon, until it releases its fat and browns well. Remove some excess fat if desired, leaving about 1 tablespoon in the pan.

3. 3

   Add the remaining tablespoon of olive oil to the caldero with the longaniza. Stir in the onion, sweet peppers, and garlic. Cook for 3 to 4 minutes until the onion softens. Add the sofrito and tomato paste, and cook 2 minutes more to deepen the flavor.

4. 4

   Add the rinsed rice and stir for 1 minute to coat the grains with the sofrito and longaniza fat. Pour in the chicken broth, hot water, white beans, oregano, cumin, and the remaining salt and black pepper. Mix well.

5. 5

   Once the liquid comes to a boil, reduce the heat to low, cover, and cook for 18 to 20 minutes, until the rice is tender and the mixture is creamy but not dry.

6. 6

   Turn off the heat and fold in the roasted eggplant, half of the queso del país, the chopped culantro, and the lime juice. Mix gently so the eggplant keeps some texture.

7. 7

   Sprinkle the remaining queso del país over the top, cover again, and let rest for 5 minutes so the cheese softens from the residual heat.

8. 8

   Serve hot, stirring lightly before plating to distribute the melted cheese, longaniza, white beans, and roasted eggplant throughout each serving.