Mexican rice is such a humble but delicious dish. I have had a lot of really bad mexican rice, so with some tips from a friend I learned to make it myself! I don’t claim this to be authentic but it is as good as any restaurant (maybe even better…). Sazon goya is really the trick to this recipe. They aren’t wrong when they call it “magic in little foil packets”.
The chicken broth makes this rice really rich and adds a depth of flavor. You could easily use vegetable broth, water, or tomato bouillon if you’d like to make it vegetarian.
The sazon goya could be subbed out for a combo of salt, garlic, cumin, cilantro, and paprika.
AuthorShannon
In a large saute pan heat 1 tbsp butter and 1 tbsp over medium heat. Add onion and cook for about 5 minutes or until translucent and caramelizing.
Add rice to pan stirring frequently. Allow rice to become toasted and warmer in color, about 4 minutes.
Add tomato sauce, water, chicken broth, and two packets of packets sazón with coriander and annatto.
Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes. Stirring occasionally. Add peas with about 10 minutes left.
refridgerate leftovers soon after rice is complete.
Ingredients
Directions
In a large saute pan heat 1 tbsp butter and 1 tbsp over medium heat. Add onion and cook for about 5 minutes or until translucent and caramelizing.
Add rice to pan stirring frequently. Allow rice to become toasted and warmer in color, about 4 minutes.
Add tomato sauce, water, chicken broth, and two packets of packets sazón with coriander and annatto.
Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes. Stirring occasionally. Add peas with about 10 minutes left.
refridgerate leftovers soon after rice is complete.
