Yellow Rice and Sofrito Beans with Jammy Eggs

Ingredients

• cup swater
• cup long-grain white rice, rinsed
• teaspoon sazon seasoning with coriander and annatto (such as Goya®)
• (15 ounce) can hominy, drained
• 1/4 cup chopped fresh cilantro
• 1/4 cup slice d green onions
• large eggs
• (15 ounce) can sblack beans, drained
• 1/2 cup sofrito
• 1/4 teaspoon salt
• cracked black pepper

Instructions

1. Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
2. Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
3. Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium low until warmed through, about 3 minutes.
4. Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.