Recipe of the Week - Latin Yellow Rice

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This is a delicious side dish for any chicken or meat dish!

INGREDIENTS

  • 2 cups uncooked long grain rice

  • 4 teaspoon olive oil

  • 1 large chicken or veggie bouillon cube, such as knorrs or maggi

  • 5 medium scallions, chopped

  • 2 garlic cloves, minced

  • 1 medium tomato, diced

  • 1/2 cup chopped cilantro

  • 4 cups water

  • 1 packet Badia Sazon seasoning*, or see my homemade sazon recipe

  • 1 teaspoon kosher salt, or more to taste

INSTRUCTIONS

  • In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes, until tender,

  • Add the tomatoes and saute another minute, until they get soft.

  • Add rice and saute 2 minutes longer, stirring frequently.Add water, bouillon cube, sazón plus 1 teaspoon salt.

  • Taste 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.

  • Let the water boil on a high heat stirring once at this point.

  • As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.

  • The steam will cook the rice so do not open the lid.

  • After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.

  • The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

Nutrition Information

  • Serving Size: 1 Bowl

  • Calories: 193

  • Carbohydrates: 39g

  • Protein: 4g

  • Fat: 2g

  • Fiber: 1g