Dominican Creamy Rice with Goat, Roasted Eggplant, and Crispy Fried Cheese

Instructions

1. 1

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

2. 2

   In a bowl, season the goat meat with the sour orange juice, dried oregano, ground cumin, 1 teaspoon salt, half of the garlic, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while the eggplant roasts.

3. 3

   Heat a wide pot or caldero over medium-high heat with 1 tablespoon vegetable oil. Brown the goat for 6 to 8 minutes, turning to sear it well on several sides.

4. 4

   Add the red onion, sweet peppers, and the remaining garlic. Sauté for 3 minutes until the onion softens. Stir in the tomato paste and the 2 tablespoons water, and cook 1 minute more to deepen the flavor.

5. 5

   Pour in 2 1/2 cups (600 ml) of the hot beef broth or water. Cover partially and cook over medium-low heat for 25 minutes, or until the goat is tender but still holds its shape.

6. 6

   Add the rinsed rice and stir well into the stew. Pour in the remaining hot broth, add the butter, and fold in the roasted eggplant. Adjust with the remaining salt if needed.

7. 7

   Cook over medium-low heat, stirring occasionally, for 18 to 20 minutes until the rice is tender and creamy, similar to a thick brothy rice. If it dries out too early, add a little more hot water.

8. 8

   While the rice finishes, heat a skillet with the remaining tablespoon of vegetable oil over medium heat. Brown the frying cheese cubes for 2 to 3 minutes per side until crisp and golden. Transfer to a plate.

9. 9

   Turn off the heat on the rice, add the fresh cilantro, and let it rest for 3 minutes. Serve the creamy rice in shallow bowls and top with the crispy fried cheese.

10. 10

    If you want to hold the dish warm before serving, cover it and keep it in an oven at 200 °F / 95 °C for up to 10 minutes.