We are big rice eaters in my house and one of my specialties is Latin yellow rice! This is a delicious side dish for any chicken or meat dish!
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
Directions
- 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.
- How to make the best yellow rice
- Add rice and saute 2 minutes longer, stirring frequently.
- saute rice before adding water
- 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.
- Don't cover the rice until most of the liquid has been absorbed and is just skimming the top.
- The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.
