Layered Sofrito Vegetables with Coconut Rice

Name: Layered Sofrito Vegetables with Coconut Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 large, finely diced yellow onion; 1 medium, thinly sliced green bell pepper; 2 medium, sliced 1/2-inch thick zucchini; 1 cup, halved cherry tomatoes; 3 tbsp coconut oil; 4 cloves, minced garlic; 1 tsp annatto seeds; 2 cups cooked coconut rice; 1/4 cup, chopped fresh cilantro

A vibrant medley of roasted vegetables layered with aromatic Puerto Rican sofrito, finished with fragrant coconut rice for a comforting one-pan meal.

Cuisine: Caribbean

Category: One Pot

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

1 large, finely diced yellow onion
1 medium, thinly sliced green bell pepper
2 medium, sliced 1/2-inch thick zucchini
1 cup, halved cherry tomatoes
3 tbsp coconut oil
4 cloves, minced garlic
1 tsp annatto seeds
2 cups cooked coconut rice
1/4 cup, chopped fresh cilantro

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 1 large diced yellow onion, 1 medium sliced green bell pepper, 2 medium sliced zucchini, and 1 cup halved cherry tomatoes with 2 tbsp coconut oil in a large bowl; season with salt and pepper.
Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges are golden and tender, stirring once halfway.
Step 3: While vegetables roast, heat 1 tbsp coconut oil in a skillet over medium heat. Add 4 minced garlic cloves and 1 tsp annatto seeds, sautéing for 1 minute until fragrant but not browned.
Step 4: Add the roasted vegetables to the skillet with the sofrito, tossing to coat. Stir in 2 cups cooked coconut rice and 1/4 cup chopped cilantro, cooking for 2 minutes until heated through and rice is slightly toasted.