Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, chopped
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 packet sazon seasoning with coriander and annatto (recommended: Goya)
- 2 small plum tomatoes, diced
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
Directions
Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.
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By cochamama
Denver
on April 16, 2012
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We loved this rice! I added it to bean burritos and it was soooo good! I had to use.taco seasoning instead of sazon, and threw in some monterey jack and cheddar cheese at the very end along with some hot sauce...YUMMY!
By Fuzzy Jack
Chesnee, SC
on September 20, 2011
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This is good to use for stuffed peppers.
I cook some shrimp in the chicken broth first, remove them, add some water to the remaining broth to bring it back to 4 cups.
Finish the rice, then add them back in at the end.
Now you talk about something that is "OH SO GOOD!!!!"
By ksileo1_7223835
Chicago, IL
on June 02, 2011
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I made this rice last night for my children and grandchildren - 17 in all. We also had tacos. I made a triple batch and it was absolutely delicious. Everyone loved it and it was soooo easy to make. Thanks Gina, there's nothing I like more than making my family happy, especially with such a simple receipe.
Read all 23 reviews