Ingredients

The following ingredients have 4 Servings
  • 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*
  • 1 teaspoon kosher salt (or more to taste)

Instruction

  • 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.