2 cups chicken broth
1 cup brown rice
¾ cup sofrito
1 can (15 ounces) black beans, drained
Salt and red pepper flakes to taste
1 pouch (6.4 ounces) albacore tuna
⅓ cup chopped pimento-stuffed green olives
1¼ cups Old Havana Sofrito
4 ounces crumbled goat cheese
1 tube (16 ounces; 8-count) refrigerated biscuit dough
Egg wash (1 egg whisked with a bit of water)
1½ cups guacamole, store-bought or homemade
½ cup diced mango
Heat oven to 350 degrees.
For the rice: Heat chicken broth and rice in a 2-quart sauce pan. Bring to boil, lower heat and simmer 35-45 minutes until water has cooked off and rice is fluffy. Stir in sofrito and black beans and heat through.
While the rice cooks, make the empanadas: In a skillet over medium heat, combine tuna, olives and 1¼ cups sofrito. Heat until boiling, stirring frequently, then reduce heat.
Separate the biscuits. Roll each one until it's about double its diameter. Put 2 to 3 tablespoons filling on one half of the circle, leaving a margin. Top with 1 to 2 teaspoons goat cheese. Brush egg wash in that margin; fold biscuit dough over to make a turnover. With the tines of a fork, press the empanada edges to seal. Brush more egg wash over the top. Repeat with remaining dough. (Any left over tuna mixture can be served the next day with leftover rice.)
For the sauce: In a medium bowl, combine guacamole and mango.
To serve: Mound rice on plate; top with two empanadas. Serve sauce on the side for spooning into empanada after the first bite.
Deborah Pankey, Daily Herald food editor