This is a great recipe to make with your child. Let them roughly chop the veggies, remove the leaves of the cilantro from the stems and add all the ingredients to the processor. Watch as their eyes light up watching all the ingredients spin around and turn into the salsa-like Sofrito! There are so many wonderful scents in this recipe – the fresh lime, crisp peppers, spicy garlic, sweet cilantro, stinky onion – all blended together, fresh and delicious! The colors are vibrant and fun! They will love to squeeze the fresh limes (check out how hard our little chefs below are working) and mash the avocado too to make the guacamole! Have fun!!!
Cinco de Mayo Rice:
1 cup brown rice
1/4 cup of organic sweet corn kernels, rinsed and drained if using canned (frozen also okay, if using fresh saute and set aside)
1 tomato, seeded and diced (*you will need a total of 3 tomatoes for the recipe, 1 is for garnish, 2 are for the sofrito)
Cilantro, for garnish
+ ingredients for the sofrito:
2 tomatoes, roughly chopped
1 green pepper, rougly chopped
1 red pepper, roughly chopped
1 small yellow onion, roughly chopped (* an adult should chop the onion!)
3 cloves of garlic, smashed
1/4 to 1/2 cup of fresh cilantro, stems removed
Sea salt & fresh black pepper
Cook brown rice according to directions omitting about 1/4 cup of water, set aside. You will want the rice to cook al dente as it will finish cooking when you add the sofrito.
In a food processor, add 2 of the roughly chopped veggies – tomatoes, green pepper, red pepper, yellow onion, garlic and 1/4 to 1/2 cup of cilantro, sea salt & pepper. Pulse until it resembles a fine salsa. Taste and adjust seasoning if needed.