1. Heat ____ in ____ until fragrant and colored, then strain and sauté sofrito (____, ____, ____, ____, ____) with ____ or ____ until aromatic. 2. Toast ____ in the sofrito mixture, stirring to coat each grain, then add ____, ____, ____, and ____. 3. Pour in ____, bring to a boil, then reduce heat to low, cover tightly, and simmer undisturbed until liquid is absorbed and ____ is tender. 4. Let rest covered off heat, then fluff gently, scraping up the crispy pegao from the bottom to serve alongside.

Cuisine: ____