Sofrito rice

Spin the onion, poblano, garlic, cilantro and cumin in a food processor 20 to 30 seconds to a small but coarse salsa-like texture.

Rinse the rice, then fry it in the olive oil in a hot Dutch oven over medium heat to separate the grains.

Add the sofrito and salt and cook down five to six minutes to soften the onions and peppers and drive off the onion water.

Add the tomato paste and fry two to three minutes to a rusty colour.

Add the chicken stock and tomato sauce.

Bring to a simmer, put on a lid and bake at 350F for 20 minutes.

Pull the pot out and let it sit covered 15 minutes without opening the lid; 35 minutes of total time.

Finish with lime juice and chopped cilantro.