Cilantro Recaíto and Sofrito Jasmine Rice
Fragrant jasmine rice infused with cilantro recaíto and smoky sofrito, bringing Caribbean aromatic depth to a simple side dish. The cilantro recaíto—a fresh herb base of cilantro, onion, and garlic—mingles with traditional sofrito to create a richly flavored rice that pairs beautifully with any main course.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- 4 servings (about 3 cups cooked)
Steps
Before you start
- Measure out all ingredients before you start cooking
- If making recaíto from scratch, prepare it 5 minutes ahead
- Have a lid ready for your cooking pot
Rinse the rice
- Place jasmine rice in a fine-mesh strainer and rinse under cool running water for about 1 minute, stirring gently with your fingers, until the water runs mostly clear.
- This removes excess starch and helps prevent the rice from becoming gummy.
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Ready when: water runs clear
Tip: Do not skip rinsing—it is essential for light, fluffy jasmine rice.
Heat the oil and sofrito
- In a medium 3-quart saucepan, heat the olive oil over medium heat for 1 minute.
- Add the minced garlic and stir for 30 seconds until fragrant.
- Add the sofrito and cilantro recaíto, stirring constantly for about 1 minute to release their aromatic oils and toast them slightly.
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Ready when: fragrant and lightly toasted
Tip: Do not let the sofrito burn; keep the heat at medium and stir constantly.
Toast the rice
- Add the rinsed jasmine rice to the pan and stir constantly for 2 to 3 minutes, coating every grain with the oil and aromatic mixture.
- The rice should begin to look slightly translucent at the edges and smell toasty.
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Ready when: grains look slightly translucent and smell toasty
Tip: This step blooms the rice and infuses it with flavor; do not skip it.
Add broth and season
- Pour in the chicken broth, add the sea salt, and stir well to combine.
- Bring the mixture to a boil over medium-high heat, about 3 to 4 minutes, then taste and adjust seasoning with black pepper to your preference.
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Ready when: mixture comes to a boil
Tip: Taste before the rice absorbs the liquid; it is your last chance to adjust seasoning.
Simmer until tender
- Cover the saucepan with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 15 minutes.
- The rice will absorb all the liquid and become tender.
- Do not stir or lift the lid during this time.
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Ready when: all liquid absorbed, rice is tender
Tip: Resist the urge to peek; steam circulation is crucial for even cooking.
Rest and fluff
- Remove the pan from the heat and let it sit, covered, for 5 minutes.
- This allows the rice to finish steaming gently.
- Then, remove the lid and fluff the rice with a fork, breaking up any clumps.
- Transfer to a serving bowl.
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Ready when: rice is light and fluffy
Tip: Fluff with a fork, never stir with a spoon, which can break the grains.
Garnish and serve
- If desired, top the rice with the chopped fresh cilantro for a bright color and fresh cilantro note.
- Serve immediately while hot.
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Tip: The optional cilantro garnish adds visual appeal and a fresh finish.
Good to know
Tips
- Toast the rinsed rice in the aromatic mixture for 2 to 3 minutes to bloom the grains and infuse flavor throughout—this step is what elevates simple rice to something memorable.
- Use a lid that fits your saucepan snugly; if steam escapes, the rice may not cook evenly or absorb the liquid correctly.
- Jasmine rice is delicate and breaks easily; fluff with a fork rather than stirring with a spoon to keep the grains whole and the texture light.
- For extra cilantro flavor, reserve a bit of the fresh cilantro recaíto and stir it in after the rice finishes cooking, when its bright flavor will shine.
Make ahead
You can prepare the cilantro recaíto and measure all ingredients up to 4 hours ahead. Store the recaíto in an airtight container in the refrigerator. The rice is best made fresh and served immediately, but leftover rice can be refrigerated for up to 3 days and reheated gently with a splash of broth in a covered pan over medium-low heat.
Storage & reheating
Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan with 2 to 3 tablespoons of broth per cup of rice, cover, and warm over medium-low heat for 3 to 4 minutes, stirring gently. Do not freeze, as jasmine rice becomes mushy when thawed.
Substitutions
- low-sodium chicken broth → vegetable broth or water. For a vegetarian version, use vegetable broth; the rice will be slightly less savory. If using water, add an extra ¼ teaspoon salt.
- jasmine rice → white basmati rice or medium-grain white rice. Basmati rice will yield a slightly firmer, more separate grain. Medium-grain rice will be a bit creamier. Adjust cooking time by 1 to 2 minutes if needed.
- cilantro recaíto → 2 tablespoons fresh cilantro, finely chopped, plus 1 tablespoon white onion, minced. If cilantro recaíto is unavailable, make a simple version from fresh herbs and aromatics. It will lack the depth of the traditional preparation but still provide fresh flavor.
- sofrito → 1 additional tablespoon cilantro recaíto plus ½ teaspoon smoked paprika. This substitution will give a lighter flavor but adds a subtle smokiness in place of sofrito's depth. The rice will be less rich.
