tablespoons bacon fat or olive oil
teaspoon store-bought or homemade sazón
cups or 1 (15-ounce) can drained, cooked beans, such as kidney, pinto or pink beans
cup chicken or vegetable broth (or liquid from beans), plus more as needed
cups cooked long- or short-grain white rice
teaspoon kosher salt, plus more to taste
Chopped fresh cilantro leaves, for garnish
- In a wide skillet or wok, heat bacon fat over medium-high until just simmering. Add sofrito and sazón, and sauté, stirring frequently, until liquid has evaporated and mixture darkens in color, 4 to 5 minutes.
- Add beans and broth, and bring to a simmer. Cook until broth thickens, forming a sauce, about 3 minutes.
- Add rice and 1 teaspoon salt, and increase heat to high, stirring well to incorporate. If you want a moister rice, simply add more broth.
- Once rice is fully heated and steaming (about 2 minutes), reduce heat to medium, and press rice gently into the pan, allowing the bottom of the rice to crisp, undisturbed, for about 3 minutes.
- Fold the bottom of the rice into the top to incorporate. Rice should be compact, but fairly dry. Cook for 3 to 5 minutes longer, stirring once or twice more until it reaches the desired crispness. Season with salt to taste.
- To serve, scoop into a small rice bowl, press gently, then turn each onto a plate or into a larger bowl. Garnish with cilantro.