Quick Sofrito Broccoli

My Dad, while I would not call him an alarmist, he certain sounds alarms about things he thinks are alarming…As a result, during this Corona mess I stocked up on pasta and canned goods way before most Americans and it has served me well. I have canned goods on top of canned goods, and I feel slightly guilty using them. There comes a time however when you have to used your can of Rotel tomatoes and green chilis, and this time was last night.

My intention was to make the time tested combination of corn and tomatoes, but in the dark of my sun porch and room, I could not find my cans of corn. Left with no vegetable to serve with my fish, I decide to wing it, and came up with happy accident. Corn I could not find, but I put my broccoli crown to good use. The broccoli takes on the flavor of the chilis and tomatoes and the sofrito gives the dish some heft. When I was little I loved broccoli and thought broccoli clouds looked like tiny delicious trees…The juice from these tomatoes is absorbed by these leafy branches, and the result is delicioso

Ingredients

can of Rotel tomatoes and green chilies

t heaping tables spoons of Sofrito (found in Spanish section in your grocery store)

cup-2 cups of raw broccoli

Plan of Attack

Bring a pot of salted water to boil.

Add your broccoli and cook until it is vibrant green but not completely cooked.

Drain the broccoli and put aside.

Add the sofrito and can of tomatoes into your medium saucepan. Cook for 5-6 minutes

Add the broccoli, stir, and cook until broccoli are covered in flavorful tomato mixture. Serve hot and with a smile about how simple this happens to be….In happier times this will give you time to enjoy your guests and drink Corona, not not ironically…