Kacang Merah dan Nasi Gaya Puerto Rico

Instructions

1. Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.
2. Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.
3. Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.
4. Add the green bell pepper and the sweet potato. Cook for five minutes.
5. Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.
6. Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.
7. For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.
8. Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.
9. Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.
10. To serve, scoop a 1/2 cup of rice into a bowl and top it with a 1/2 cup of beans. If you want to take it one step further, garnish with fresh cilantro leaves and add a few slices of ripe plantain on the side