Prep 5 mins
Cook 20 mins
Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.
- 1 cup long grain white rice
- 3 cups water
- 2 tablespoons garlic powder
- 3 tablespoons adobo seasoning (with or without pepper)
- 1 teaspoon salt
- 1 teaspoon cajun seasoning
- 1 (1/4 ounce) packet sazon con azafran seasoning (sold 6 to a box, individual packets have no weight on them, so I'm guessing, available in your Hispa)
- 1 tablespoon olive oil
- Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
- Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
I followed the recipe as stated but used 4 cups of rice instead of 1 and 5 cups of water instead of 3. The rice was delicious! Wasn't over salted at all.
This recipe must not have the correct measurements for the ingredients. It is way toooooooooooo salty. I even used the low sodium adobo seasoning. I also think there was to mush water for one cup of rice. The rice came out gummy. I had to throw the rice down the garbage disposal. I will not make this again.
I tried this recipe, and maybe you need to adjust the seasonings. It was very salty. It was so salty that my husband, who loves salt, said it was way to salty. I am going to try my own version and not add so much adobo, garlic powder and eliminate the salt altogether.