Ingredients
c
2 cups cooked pernil
P
Pieces of Pernil skin
s
⅓ cup sofrito
t
1 oz tomato sauce
b
1 tablespoon beef bouillon
s
½ tablespoon sazon
b
½ teaspoon black pepper
o
½ teaspoon onion powder
c
¼ cup culantro chopped
g
2 cups goya medium grain rice
o
2 ¼ cups of water
Directions
1
Heat a pan over medium-high heat.
2
Once the pan is hot, add the pernil. Break it up and cook for approximately 5 minutes.
3
Add the sofrito, tomato sauce, seasonings listed. Mix well.
4
Add the black beans, stir to combine, and cook for 3 to 5 minutes.
5
Add the water and culantro, mixing thoroughly.
6
Increase the heat slightly and bring the mixture to a boil. Once boiling, add the washed rice and stir. Reduce the heat to medium and cook until most of the water has evaporated, stirring halfway through to ensure even cooking.
7
Once water is nearly absorbed, stir well, cover and cook on low (setting 3) for 25 minutes.
8
Turn off the heat, uncover and stir gently to fluff the rice.
9
Finish by adding platanos maduros and crispy skin before serving.
