- 1 pound chorizo, andouille or any smoked, garlicky sausage, cut in half lengthwise, then crosswise into ¼ inch slices
- ½ cup Sofrito
- ¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
- 1 teaspoon ground cumin
- 2 tablespoons fine sea or kosher salt
- 4 cups long grain rice
- Water as needed (about 5 ½ cups)
- 4 fresh culantro leaves or ¼ cup finely chopped fresh cilantro
- Piece of banana leaf, optional
Put the chorizo into a cold 4 to 5-quart heavy pot and set the pot over medium heat. When the chorizo has rendered some of its fat and is sizzling, stir in the sofrito. Cook until the water is evaporated and the sofrito begins to sizzle. Stir in the alcaparrado or olives, cumin and salt. Cook a minute or two, then stir in the rice. When the rice is chalky, pour in enough water to cover by the width of two fingers. Bring to a boil. Cook until the level of liquid meets the rice.
Drop the culantro leaves over the rice (or sprinkle the cilantro over it). Give the rice a big stir, reduce the heat to low and cover the pot.
Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Stir the rice and serve.