Rice Balls with Puerto Rican Sausage and Cheese in Light Pumpkin and Recao Broth

Instructions

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   1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the crumbled Puerto Rican sausage and cook for 6 to 8 minutes until it renders some fat and is nicely browned. Add half of the onion, half of the sweet peppers, and half of the garlic; cook 3 minutes more. Remove from the heat and let cool slightly.

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   2. Reserve 4 tablespoons of the sausage mixture for garnish when serving. Mix the rest with the cubes of white cheese or mozzarella and keep the filling aside.

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   3. In a large bowl, combine the cooked chilled rice, beaten egg, cornstarch, Parmesan cheese, 2 tablespoons recao, cilantro, oregano, cumin, 1/2 teaspoon salt, and black pepper. Mix well until the rice becomes moldable.

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   4. With lightly damp hands, take a portion of rice about 2 to 3 tablespoons, flatten it in your palm, place 1 tablespoon of the sausage and cheese filling in the center, and close it into a compact ball. Repeat to make 8 balls.

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   5. Lightly and evenly coat the rice balls with the all-purpose flour. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

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   6. Meanwhile, make the broth. In a medium pot, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the reserved onion, sweet peppers, and garlic; sauté for 4 minutes. Stir in the diced pumpkin and cook 2 minutes more.

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   7. Add the chicken or vegetable broth, bay leaf, 2 tablespoons recao, and the remaining 1/2 teaspoon salt. Bring to a boil, then lower to medium-low heat and cook for 18 to 20 minutes, until the pumpkin is very tender.

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   8. Remove the bay leaf. Blend about half of the soup and return it to the pot to create a light broth with a little body. Add the lemon juice, taste, and adjust salt if needed. Keep warm over low heat.

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   9. In a deep pot or deep skillet, heat the vegetable oil to 350°F (175°C). Fry the rice balls in batches for 3 to 4 minutes, turning carefully, until golden and crisp. Remove and drain on paper towels.

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    10. To serve, ladle the light pumpkin broth into shallow bowls. Place 2 rice balls in each bowl and finish with the reserved sausage mixture and a little more chopped recao on top. Serve immediately.

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    11. If you want to keep the rice balls warm before serving, place them on a tray in a preheated oven at 200°F (95°C) for up to 10 minutes, uncovered, to preserve their crisp texture.