Rush-Hour Gourmet

The secret to Puerto Rican cuisine is the distinctive

sofrito

. The Puerto Rican version is made with

culantro

(saw-leaf coriander, a relative of cilantro) and

ajies dulces

, sweet cooking peppers.

This recipe is adapted from from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, "cocina criolla."

Makes 2 servings.

1/2 medium green bell pepper, seeded and cut into cubes

4 medium garlic cloves, peeled

1/2 small onion, peeled and quartered

1 small tomato, cored and cut into quarters

1/2 cup cilantro leaves, plus 2 tablespoons for garnish

1/2 cubanelle pepper, seeded and cubed

Salt and freshly ground pepper

1 tablespoon olive oil

2 bone-in chicken-

breast halves (about 1 pound total), skin removed

1/2 cup long-grain white rice

1/2 cup beer

1 cup frozen peas

1 cup sliced sweet pimentos

1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed. Add salt and pepper to taste. Set aside.

2. Heat oil in a large, nonstick skillet over medium-high heat. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute. Add the beer, sofrito (vegetable mixture) and 1/2 cup water.

3. Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil. Add the peas and pimento. Cook 5 more minutes. Add salt and pepper to taste. Sprinkle with remaining cilantro.

Per serving: 587 calories, 50 grams protein, 70 carbohydrates, 10 grams fat, 96 milligrams cholesterol, 171 milligrams sodium, 9 grams dietary fiber