mexican rice

Name: Mexican Rice
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1 1/4 cup(s) uncooked, par-boiled rice; 2 cup(s) low sodium chicken broth; 1 can(s) 14.5 oz. petite diced tomatoes; 1 small onion, finely diced; 1 - packet goya sazon (in the orange box); 1 tablespoon(s) butter, salted; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) ground black pepper; 1/4 - 1/2 cup(s) chopped fresh cilantro

(2 RATINGS)

71 Pinches 1 Photo

Pam Kw

Suburbs of, NY

Updated on Jul 19, 2010

My own version of a favorite dish.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

1 1/4 cups uncooked, par-boiled rice
2 cups low sodium chicken broth
1 can 14.5 oz. petite diced tomatoes
1 small onion, finely diced
1 - packet goya sazon (in the orange box)
1 tablespoon butter, salted
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 - 1/2 cup chopped fresh cilantro

How To Make mexican rice

Step 1

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.

Step 2

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.
Step 3

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!
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