Saturday, October 17, 2009

Latin Rice

I made this dish to pair with this recipe- this rice dish was AWESOME. Simply OUTSTANDING- both my DB and I raved about this dish. I loved the cilantro flavoring paired with beautifully seasoned rice, tomatoes, and green onions.

This was the first time I used Sazon, which is a special blend of seasoned salt used in Mexican cuisine. I found this in my ethnic aisle at my local Kroger for $1.39. Inside the box contains (8) tear-off seasoning packets like this. The color of sazon resembled Lawry's Seasoned Salt- reddish in tint, but much finer in texture. Since it was just the 2 of us, I halved this recipe, and we still had plenty leftover. I don't know if it was the fresh ingredients or the sazon seasoning, but this dish was PHENOMENAL and will be my go-to Latin rice recipe.

1 Tbsp canola oil
3 scallions, chopped
1/4 cup chopped cilantro
2 garlic, minced
1/2 tomato, diced
1 cup long grain rice
2 cups water
2 chicken bouillon cubes
2 packets Sazón Goya (I used the Goya brand )
1 tsp salt (or more to taste)

1. In a medium heavy pot with a tight fitting lid, heat oil on medium heat and sauté scallions, cilantro and garlic for about 2 minutes.
2. Add tomatoes and sauté another minute.
3. Add rice and sauté 2 minutes longer, stirring frequently.
4. Add water, bouillon cube, Sazón seasoning packets, and salt. Taste the water for salt and add more to taste. Let water boil on a high flame stirring once.
5. As the water boils down and just skims the top of the rice, turn the flame to very low and cover 15 minutes. The steam will cook the rice, so do not open the lid.
6. After 15 minutes, shut the flame and let the pot sit for at least 5 more minutes. This will finish cooking the rice without burning the bottom.

Yield: 3-4 servings

Source: Chef Mommy, originally found on Gina's WW Recipes


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