Mexican Rice

Recipe is a combination of more than one Pinterest post, tips from Jennifer and experimenting until I was satisfied. Hope you enjoy.

My daughter-in-law, Jennifer, turned me onto this wonderful, flavorful "Little Magic in Little Foil Packets" Goya Sazón con Azafran. It adds just the right touch to both this Mexican Rice and my enchillada sauce. It adds that beautiful orange color that always seems to be present in dishes at your better Mexican restaurants. The draw back is, they are sometimes hard to find.

Ingredients

3 tablespoons vegetable. avacado or canola oil
1 cup dry long-grain white rice (Mahatma is our favorite brand.)
(4) ounces canned tomato salsa (or 1/2 10 oz. can Rotel diced tomatoes) (optional)
 Some people swear by using 2 TBLS. tomato paste for the tomato flavor
11/2 -2 cups warm water or chicken stock (depending on if you use tomato sauce)
  YOU WILL NEED 11/2 -2 cups liquid to 1cup of rice.
1/2 to 1 packet Goya Sazón con Azafran
1 teaspoon cumin (optional)
1 teaspoon Knorrs Chicken bouillon and/or
1 teaspoon Caldo de Tomate tomato bouillon
1/2 small sweet onion (chopped fine)
1 clove minced garlic (optional)

NOTE: There is no need to add salt because the bouillon has just the right amount.


Instructions

  1. The first step is to rince the rice until it runs clear then brown the rice by cooking it with some vegetable oil over a fairly high heat.
    Stir constsantly to avoid burning
    When the rice starts to turn bright white and then golden, you’re ready for the next step
  2. Stir in the onions and garlic, and cook until tender. (about 3 minute)
  3. Stir in tomato salsa (or Rotel), and/or water or chicken stock, tomato and/or chicken bouillon, Sazón Goya and cumin (if using).
  4. Bring to a boil; cover and reduce heat to low. Simmer for 20 - 25 minutes.
  5. Let sit covered for about 5 minutes more, then fluff with a fork and serve.