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.
Let's cook this up a bit
Now let's put in the rice . Make sure every piece of rice is covered in the sauce😄. I wish you can smell my kitchen It smells awesome.
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.
We will now wait for the liquid to evaporate do not move the rice until it has been absorbed. When absorbed we will lower the heat, turn the rice and then cover with a piece of foil and just wait😜
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!' 😍😍😊