LATIN YELLOW RICE

Ingredients

• 2 cups uncooked long grain rice
• 4 teaspoon olive oil
• 1 large chicken or veggie bouillon cube (such as knorrs or maggi)
• 5 medium scallions (chopped)
• 2 garlic cloves (minced)
• 1 medium tomato (diced)
• 1/2 cup chopped cilantro
• 4 cups water
• 1 packet Badia Sazon seasoning* (or see my homemade sazon recipe)
• 1 teaspoon kosher salt (or more to taste)

Instructions

• In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes, until tender,
• Add the tomatoes and saute another minute, until they get soft.
• Add rice and saute 2 minutes longer, stirring frequently.
• Add water, bouillon cube, sazón plus 1 teaspoon salt.
• Taste 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.
• Let the water boil on a high heat stirring once at this point.
• As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
• The steam will cook the rice so do not open the lid.
• After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.
• The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

Notes

• Water to rice ratio – I use long grain rice and keep the water to rice ratio 2 to 1. If you use short grain rice, you may want to reduce the liquid to 1.5 to 1.
• To rinse the rice or not – I never rinse my rice, but many people do. Rinsing it does make it less starchy. Whether you rinse it or not it will still turn out fine.
• Don’t touch until it’s done. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don’t stir it while it’s cooking, it will smash the rice.
• Don’t open the lid until it’s finished and has rested 5 minutes. The steam is what will finish cooking the rice, if you lift the lid you will lose the steam.
• You will need a heavy pot with a tight fitted lid to make rice. This is a must, if any steam escapes your rice will be under cooked.
• If you don’t have a tight fitted lid, you can place a sheet of foil over the pot, then top with the lid to prevent steam from escaping.
• Don’t cover the rice until most of the liquid has been absorbed and is just skimming the top or it will come out too wet. Serving: 3/4 cup, Calories: 193kcal, Carbohydrates: 39g, Protein: 4g, Fat: 2g, Fiber: 1gWW Points Plus: 5