👨‍🍳 作り方

1. 1

   If using salt pork or ham hock, render it in a large pot or Dutch oven over medium heat until crispy. Remove the pork, leaving the rendered fat in the pot. If not using pork, heat olive oil in the pot.

2. 2

   Add sofrito to the pot and sauté until fragrant, about 2 minutes.

   💡 プロのコツ: Be careful not to burn the sofrito.
3. 3

   Stir in the undrained pink beans, adobo, sazón packet, and bay leaf. Add the water or broth.

   💡 プロのコツ: Using the liquid from the canned beans adds extra flavor.
4. 4

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.

5. 5

   Rinse the rice thoroughly under cold water until the water runs clear. Add the rinsed rice to the pot. Stir to combine.

   💡 プロのコツ: Rinsing removes excess starch, preventing mushy rice.
6. 6

   Bring the mixture back to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking.
7. 7

   Once cooked, let the rice rest, covered, for 5-10 minutes. Fluff with a fork before serving. Discard the bay leaf. Season with salt and pepper to taste.