Sofrito rice with green chiles and mango recipe
Ingredients - 2 tablespoons Canola Oil - 1½ teaspoons Annatto Seeds - ¼ cup coarsely chopped Onion - ¼ cup coarsely chopped, seeded Poblano Peppers - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Saute pan
- Fine-mesh sieve
- Medium-size pot
- Food processor
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Whisk
- Spoon
- Fork
- Mixing bowl
Ingredients
- Canola Oil: 2 tablespoons
- Annatto Seeds: 1½ teaspoons
- Onion: ¼ cup coarsely chopped
- Poblano Peppers: ¼ cup coarsely chopped, seeded
- Garlic: 1 tablespoon chopped
- Cilantro: 2 tablespoons chopped
- Oregano: 1 teaspoon dried
- Kosher Salt: ½ teaspoon
- Tomato Paste: 1 tablespoon
- Vegetable Stock: 1¾ cups
- Rice: 1 cup long or medium-grain
- Green Chilli: 4 ounces canned
- Mango: 1 cup diced fresh
- Scallions: ¼ cup sliced
