1 1/4 cuncooked, par-boiled rice
2 clow sodium chicken broth
1 can(s)14.5 oz. petite diced tomatoes
1 smallonion, finely diced
1packet goya sazon (in the orange box)
1 Tbspbutter, salted
1 tspground cumin
1/2 tspkosher salt
1/2 tspground black pepper
1/4 - 1/2 cchopped fresh cilantro
How to Make Mexican Rice
- Finely chop your onion. Place the tablespoon of butter into a large skillet and turn the heat to medium. Dump in the onion and sauté until translucent.
- Pour in the diced tomatoes, with the juice and stir to combine with the onions. Add in the rice, cumin, salt, Goya Sazon, and some freshly ground black pepper and chicken broth. Stir until combined and then cover. Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed. This should take about 20 to 25 minutes, but depending on the rice, can take a bit longer.
- Just before serving, stir in the fresh cilantro, reserving a little to sprinkle over the top.
Serve with some chicken, tacos, enchiladas or anything else you can think of. Enjoy!