Recipe by Chef Jeff S
So easy this should be illegal. The only caveat, if you can call it that, is you need an ingredient most gringos do not usually have. I’m not even too sure what it does but it lends a little something that I otherwise could not achieve. Get Sazón Goya in the Hispanic isle at your local store. Small box with 10 or so packets of this spice blend.
Top Review by breezermom
I give this a 5 on taste, but be prepared for it to cook longer if you use brown rice! I cooked mine as posted, and the rice was still crunchy. But after cooking another hour, it was perfect! I expect it will be even better tomorrow. I live in the 'burbs, and had no problem finding the sazon goya...it was in my cabinet! It's on the ethnic aisle (several variations) as well as the spice aisle at my grocery store. Thanks for sharing! Made for PAC Spring 2010.
- 1 tablespoon olive oil
- 1 cup brown rice
- 1 (14 1/2 ounce) can chicken stock
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 5 g sazon goya
Directions See How It's Made
- Rinse brown rinse and drain.
- In a small sauce pan heat the olive oil over medium heat.
- Sauté the rice for a few minutes in the oil.
- Add the cumin and Sazón Goya and mix well.
- Add the chicken stock and tomatoes. Bring to a boil.
- Reduce to a slow simmer and cover for about 1 hour. Check after 50 minutes due to stove differences. There should be a small amount of liquid left.
- Remove from heat, uncover and let stand for a few minutes to absorb the rest of the liquid.