Yellow Rice and Sofrito Beans with Jammy Eggs

Yellow Rice and Sofrito Beans with Jammy Eggs

Yellow rice and sofrito beans are served with jammy eggs in this easy recipe that's great for lunch or dinner.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
302 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
Step 4
Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

Ingredients

  • 2 cups water
  • cracked black pepper
  • 6 large eggs
  • 2 (15 ounce) cans black beans, drained
  • 1 cup long-grain white rice, rinsed
  • 1 teaspoon sazon seasoning with coriander and annatto (such as Goya®)
  • 1 (15 ounce) can hominy, drained
  • 0.25 teaspoon salt
  • 0.25 cup chopped fresh cilantro
  • 0.25 cup sliced green onions
  • 0.5 cup sofrito

Categories

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