Easy Spanish Rice
photo by breezermom
- Ready In:
- 1hr 5mins
- 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
- 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.
Questions & Replies
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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.