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mexican rice

Yields1 Serving

 2 cups white rice
 2 packets sazón with coriander and annatto
 ½ cup yellow onion
 1 tbsp olive oil
 1 tbsp butter
 1 14.5 oz can chicken broth
 1 ½ cups water
 8 oz tomato sauce
 ½ cup frozen peas
1

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.

2

Add rice to pan stirring frequently. Allow rice to become toasted and warmer in color, about 4 minutes.

3

Add tomato sauce, water, chicken broth, and two packets of packets sazón with coriander and annatto.

4

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.

5

refridgerate leftovers soon after rice is complete.