Dominican Longaniza Rice with Roasted Eggplant and Crispy Frying Cheese

Instructions

1. 1

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

2. 2

   While the eggplant roasts, heat a wide pot over medium heat. Add the longaniza and cook for 5 to 7 minutes, stirring, until it releases its fat and browns well. Remove and set aside, leaving some of the fat in the pot.

3. 3

   Add the remaining tablespoon of vegetable oil if needed, then add the red onion, sweet peppers, and garlic. Sauté for 3 to 4 minutes until the onion softens.

4. 4

   Stir in the tomato paste, dried oregano, ground cumin, bay leaf, and green olives. Cook for 1 minute to deepen the flavors.

5. 5

   Add the white rice and stir well for 1 to 2 minutes so it gets coated in the sofrito. Return the longaniza to the pot, add the roasted eggplant, and pour in the hot chicken broth along with the sour orange juice.

6. 6

   Taste the liquid and adjust with salt and the remaining black pepper. Once it starts to boil, reduce to medium-low heat, cover partially, and cook for 18 to 20 minutes until the rice is tender and the liquid has been absorbed.

7. 7

   While the rice finishes cooking, heat a nonstick skillet over medium heat. Brown the frying cheese cubes for 2 to 3 minutes per side until crisp and golden.

8. 8

   Turn off the heat under the rice and let it rest, covered, for 5 minutes. Remove the bay leaf, add the fresh cilantro, and fold gently. Serve hot with the crispy frying cheese on top.

9. 9

   If you want a lightly toasted top, place the pot or an oven-safe serving dish in the oven for 5 additional minutes at 230 °C / 450 °F before serving, watching carefully so it does not dry out.