Sofrito is a staple in Spanish and Latin American cuisine and gives Yellow Rice – Arroz Amarillo its flavor. It refrigerates for up to 3 days.

Rachael makes this version with friend and chef Daisy Martinez.


  • 2 medium Spanish onions, cut into large chunks
  • 3-4 Italian frying peppers or cubanelle peppers, cut into large chunks
  • 16-20 cloves garlic, peeled
  • 1 large bunch cilantro, washed
  • 4 leaves cilantro
  • 3-4 ripe plum tomatoes, cored and cut into chunks
  • 1 large red bell pepper, cored, seeded and cut into large chunks


Add the onion and cubanelle or Italian peppers into a food processor. Pulse until coarsely chopped.

With the food processor running, add the remaining ingredients one at a time and process until smooth.

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