|comfort food > fuck cancer > rick's socks > eternamente > vd surprise|
Great-Grandpa Wenceslas and Great-Grandma Maria came from Seville, Spain to Bejucal, Cuba. They had two sons and two daughters: Antonío, Jorge, Ernestina, and Amelia, who I knew as Amy, but everyone else called Beva. Grandma Amy was the youngest, born in Key West. Of all her suitors she picked my grandfather and began her life as a military wife. She gave birth to my aunts Rita and Linda, and my father James. My grandfather died when my father was still a boy, so I have never met him. Afterwards, Grandma Amy returned to Florida and began her life yet again, this time raising three children on her own. My mother and father both consider themselves Tampa natives, and though my father was also in the military, we had a Cuban glaze on our culinary life no matter where we lived. To this day, I find Cuban food to be the most comforting. This recipe is adds the comfort of a warm and hearty soup to one of my favorite Cuban dishes: Arroz con Pollo (Yellow Rice and Chicken). Serve it with a thick slice of buttered crusty Cuban bread, or nice baguette if you aren't lucky enough to have a Cuban bakery in your town.
Rrrrgh . . . . Brains . . . .
This makes a large stockpot of soup. You may want to halve the recipe unless you are feeding more than two people for dinner and lunch the next day. It freezes well, thankfully. Also, this makes soup with rice that has soaked up so much liquid the little grains have exploded. If you can't stand disintegrating rice, cut 2 cups of liquid and add the uncooked rice about 30 minutes before you want to serve the soup. The two ingredients you may have trouble finding are sofrito and Vigo seasoning, but any Spanish/Mexican market worth their salt should carry them. I've included links to ordering online as well.
In a large stockpot over medium to medium-high heat, sweat onion, green pepper, and garlic until onion is clear - about 4 minutes