Yellow Rice and Sofrito Beans with Jammy Eggs
Description
Yellow rice and sofrito beans are served with jammy eggs in this easy recipe that's great for lunch or dinner.
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
•
1/4 cup chopped fresh cilantro
•
1/4 cup sliced green onions
•
6 large eggs
•
2 (15 ounce) cans black beans, drained
•
1/2 cup sofrito
•
1/4 teaspoon salt
•
cracked black pepper
Directions
1
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.
2
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.
3
Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
4
Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.