Prep 15 mins
Cook 40 mins
This is a yellow rice dish that my husband "created" in his mind. Of course, I had to make the culinary magic happen, but at least he contributed! A very good rice dish that can be served on the side, or as the main course.
- 1 cup white rice
- 2 cups water
- sazon goya with coriander and annatto
- 1 smoked sausage or 1 kielbasa
- 1⁄2 cup frozen mixed vegetables
- 1 tablespoon oil or 1 tablespoon margarine
- 1⁄2 teaspoon salt (optional)
- 1⁄4 cup onion, diced small
- 1⁄4 cup green pepper, diced small
- Cut kielbasa/smoked sausage into small cubes. After cutting, brown in a frying pan for about 2-3 minutes until the sausage is heated through and slightly browned. Place into a separate dish but leave the oil produced from the kielbasa in the pan. In the same pan that the sausage was removed from, cook onions and green peppers until soft.
- In a medium sized pot, put water, rice, oil, 1 packet of sazon, and salt together and bring to a boil. Once this begins to boil, turn it down to a low heat setting and simmer for about 20 minutes with the lid on, but tilted to release air.
- When water is almost completely absorbed into the rice, add vegetables and kielbasa (with the oil that the kielbasa produced). Stir and cover.
- Cook covered until rice is fluffy and tender, about another 5-10 minutes.
Made it and my wife loved it, lots of flavor and would work out great as a potluck meal
I really thought the flavors of this came through the next day MUCH more. If I would have had to rate it the night I made it I would have given it a four star. The only change I would make is to cook the rice in 2 cups of chicken broth instead of the water to give it more depth of flavor. I used a broccoli, cauliflower and carrot blend for the vegetables. It has fantastic eye appeal with the yellow rice, green in the veg, and the red of the kielbasa. I did add some Paula Deen's House Seasoning Mix in stead of just the plain salt and I did use about 1 teaspoon trying to get the flavor level up the first night...however I think cooking the rice in the broth would solve that issue entirely. All in all a delightful meal that I would certainly prepare again.