Sazon Rice

Goes great with Mexican food. I can't remember where I picked this recipe up, but originally I found it on the internet. Unfortunately, I didn't have the url on the printout I had laying around. Originally it called for 1 packet of Sazon seasoning, but I used dry Sazon instead. If you don't have that, you might try using some Mexican seasoning blend with perhaps a little bit of annato.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup basmati rice, uncooked
• 12  ounces water or 12  ounces broth
• 1⁄4 cup stuffed green olive, sliced if desired
• 1 -2  tablespoon  olive  brine, to taste
• 1⁄3 cup  cooked garbanzo beans
• 1  medium potato, peeled and chopped
• 1  teaspoon olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 -3  teaspoons  dry  sazon goya (may use seasoned adobo)

Directions

1. Combine all ingredients in a small saucepan and bring to a boil.
2. Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
3. Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.