This meal of sofrito beans and yellow rice tastes well with jammy eggs.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 2 cups water
- 1 cup long-grain white rice, rinsed
- 1 teaspoon sazon seasoning with coriander and annatto (such as Goya®)
- 1 (15 ounce) can hominy, drained
- ¼ cup chopped fresh cilantro
- ¼ cup sliced green onions
- 6 large eggs
- 2 (15 ounce) cans black beans, drained
- ½ cup sofrito
- ¼ teaspoon salt
- cracked black pepper
Instructions
- Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
- Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
- Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
- Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.