Rice with Spanish Sausages

• 1 pound chorlzo, andouille, or any smoked garlicky sausage, cut in half lengthwise and then crosswise into 1/4-inch slices
• 1/2 cup Sofrito
• 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives (see Notes)
• 1 teaspoon ground cumin
• 2 tablespoons fine sea or kosher salt
• 4 cups long-grain rice
• Chicken broth, homemade or store-bought, as needed (about 5 1/2 cups)
• 4 fresh culantro leaves (see Notes) or 1/4 cup finely chopped fresh cilantro
• Piece of banana leaf (optional)

1. Place the chorizo in a cold 4- to 5-quart heavy pot and set the pot over medium heat.
2. When the chorizo has rendered some of its fat and is sizzling, stir in the sofrito.
3. Cook until the water has evaporated and the sofrito begins to sizzle.
4. Stir in the alcaparrado, cumin, and salt.
5. Cook 1 or 2 minutes, then stir in the rice.
6. When the rice is chalky, pour in enough broth to cover by the width of two fingers.
7. Bring to a boil and cook until the level of liquid meets the rice.
8. Add the culantro leaves and give the rice a big stir.
9. Reduce the heat to low and cover the pot.
10. Cook until the liquid has been absorbed and the rice is tender, about 20 minutes.
11. Stir the rice and serve.

andouille, sofrito, alcaparrado, ground cumin, salt, longgrain rice, chicken broth, culantro, banana leaf

Taken from www.cookstr.com/recipes/rice-with-spanish-sausages (may not work)