A flavorful and aromatic rice dish inspired by Puerto Rican cuisine, perfect for any meal.
Combine the cubanelle pepper, onion, garlic, cilantro, and plum tomato in a food processor and blend until smooth.
Blend the sofrito until smooth for a consistent flavor base.
Heat a dutch oven over medium heat and add the diced smoked ham. Cook until it starts to crisp.
Stir occasionally to prevent the ham from sticking to the pot.
Add the prepared sofrito and capers to the pot. Cook, stirring, until the mixture thickens and the liquid reduces.
Allow the sofrito to cook thoroughly to develop its flavors.
Stir in the rice and cook until it becomes slightly translucent.
Toasting the rice enhances its nutty flavor.
Add the green peas, water, and salt to the pot. Bring to a simmer.
Stir gently to ensure even cooking.
Reduce the heat to low, cover the pot, and cook undisturbed for 30 minutes.
Avoid lifting the lid to maintain the steam.
Fluff the rice with a fork and let it rest for 10 minutes before serving.
Resting the rice allows the flavors to meld and the texture to settle.
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