Dominican Longaniza Rice with Roasted Sweet Potato, Fried Cheese, and Sour Orange

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and the black pepper, and roast for 20 minutes, until tender but still holding its shape.

2. 2

   While the sweet potato roasts, heat a wide pot or Dutch oven over medium heat. Add the longaniza and cook for 5 to 7 minutes, stirring, until it releases some fat and becomes well browned. Transfer it to a plate, leaving the rendered fat in the pot.

3. 3

   Add the remaining tablespoon of vegetable oil to the pot if needed. Sauté the red onion, green bell pepper, and sweet pepper for 3 minutes. Stir in the garlic, tomato paste, dried oregano, and ground cumin, and cook 1 minute more until fragrant.

4. 4

   Add the rice and stir well for 1 minute to coat it with the sofrito. Pour in the hot chicken broth or water, add the salt, and return the browned longaniza to the pot. Cook over medium heat until the liquid is nearly level with the rice, 5 to 7 minutes.

5. 5

   Fold in the roasted sweet potato carefully so it does not break apart. Reduce the heat to low, cover the pot, and cook for 18 to 20 minutes, until the rice is tender and has absorbed the liquid.

6. 6

   While the rice finishes cooking, heat a nonstick skillet over medium heat. Brown the frying cheese for 1 to 2 minutes per side, until golden outside without fully melting.

7. 7

   Turn off the heat under the rice and let it rest, covered, for 5 minutes. Drizzle the sour orange juice over the top, add the fresh cilantro, and fluff the rice with a fork.

8. 8

   Serve the rice hot and top each portion with the browned frying cheese cubes.