Arroz Tapado - cooking recipe

Ingredients

1/2 lb pork belly, diced
1 lb pork ribs, cut into pieces
6 chicken legs or 6 chicken thighs
1 1/2 cups rice
6 cups chicken stock
3/4 cup peas
2 large carrots, peeled and grated
1/2 teaspoon ground cumin
salt and pepper
1/4 cup milk
1/3 cup mozzarella cheese, shredded
Sofrito
2 tablespoons butter
1 tablespoon oil
2 scallions, finely chopped
2 tomatoes, finely chopped
1/3 cup chopped onion
1 garlic clove, minced
1/3 cup fresh cilantro, chopped
salt and pepper
1/4 teaspoon ground cumin
1/4 teaspoon achiote

Preparation

To make the sofrito: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened.
Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. Set aside.
To make the rice: In a large pan over medium heat, add the pork belly. Saute for 5 minutes or until the pork belly is brown. Add the pork ribs. Cook for 5 minutes more. Stirring often.
Add the chicken pieces and saute for 4 minutes on each side or until brown. Add the rice and stir to coat.
Add the chicken stock, stir and cook for about 15 minutes. Add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes.
Reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. Remove from the heat and let it sit for 5 minutes.
Add the fresh cilantro and Serve warm.