This one pot dinner was delicious and came together quickly on a weekday night. I had recently oversaturated some rice for a pelau dish over Father’s day and had the dish still fresh on my mind when I decided to make this. I made sure not to add too much water and liquid this time.


1 Tbsp olive oil

1 Tbsp sofrito

1 packet of sazon con achiote

1 lb uncooked chorizo (sliced)

2 cups long grain white rice (washed)

8 ounces tomato sauce

1 can of black beans (rinsed and drained)

1.5 cups of water

1 Tbsp adobo or salt and pepper to your liking


In a medium saucepan, heat olive oil in over medium-high heat. Add sofrito and sazon and stir until fragrant. About 1 or 2 minutes. Add chorizo and allow to sear; stir frequently about 7 minutes. Add rice and stir; allow to cook for 2 minutes. Add tomato sauce, black beans, and water. Allow to come to slow boil then cover and reduce heat to low; let cook for 30 mins. After 30 mins, fluff with a fork and serve.

Thought this would be spicier than it was but the whole family enjoyed it tremendously.