Rinse your rice well before we add this to our pot of beans
Let's start slicing our chorizo.
Over medium high heat I will add the oil.
To the oil I have added the chorizo fried it up a bit, I then added the sofrito.
I have incorporated the sofrito and chorizo. Let's add the color
The tomato sauce
The sazon accent
lastly the beans.
My secret Ingredient, I saved some of the pork shoulder(pernil) broth and I am adding it to my rice. This right here is gold !! It makes this rice taste out of this world.
I added some water as well to the broth to bring it to 2 1/8 cups. You can use plain water if you don't have pork broth. I happen to have it since I made pernil to accompany this rice.
Here is my frozen cilantro. If you happen to have fresh add a sprig or two right now.
I forgot to take a picture of how I cover my rice. If you need to see how to do this look at my other guide I have posted . Cook for 25-30 min
The rice is ready. Enjoy😉
Enjoy. Serve with pernil, potato salad and maybe some yucca. Soooo gooodd!' 😍😍😊
- 2.0c White long grain rice
- 1/8c Water or pork broth
- 15 oz can of gandules
- 1/2 Small can of tomato sauce
- 2.0Tbsp Oil
- 2.0 Chorizos, sliced
- 1/4c Sofrito
- 1/4tsp Garlic powder
- 1/4tsp Onion powder
- 1/2Tbsp Adobo
- 2.0 Packs of sazon with color
- 1.0 Pack of sazon accent