Description
This flavorful Mexican Rice recipe features perfectly cooked jasmine rice infused with a savory blend of Sazón Goya seasoning, tomatoes, and aromatic spices. It’s a quick and easy side dish that complements any Mexican meal, offering a vibrant and comforting taste with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon minced garlic
- 1 cup white jasmine rice
- 1 packet Sazón Goya Con Culantro Y Achiote seasoning
- 1 (14 oz) can diced tomatoes
- 1 1/2 cups water
- 1 teaspoon oregano
Instructions
- Sauté Aromatics: In a large pot with a tight-fitting lid, heat the olive oil over medium heat. Add diced onion and minced garlic and sauté for 3-4 minutes until the onion becomes slightly translucent, releasing their flavors.
- Toast Rice: Add the jasmine rice to the pot and sauté for 1-2 minutes, stirring frequently, to lightly toast the rice and enhance its nutty flavor.
- Add Seasonings and Liquids: Stir in the Sazón Goya seasoning packet, diced tomatoes (with their juices), water, and oregano. Mix everything together well and cover the pot.
- Simmer Covered: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, keep the lid on, and cook for 10 minutes without stirring or opening the lid to allow the rice to absorb the liquid evenly.
- Finish Cooking: After 10 minutes, check the rice. If there is still excess water, cook uncovered for an additional 2-3 minutes until all liquid is absorbed. Remove from heat, fluff the rice gently with a fork, and serve immediately.
Notes
- Do not stir the rice while it is cooking to prevent it from becoming mushy.
- If you cannot find Sazón Goya seasoning, substitute with a blend of ground annatto, cumin, garlic powder, and coriander.
- You can use long grain white rice instead of jasmine, but cooking times may vary slightly.
- For a spicier version, add chopped jalapeño or chili powder during the sauté step.
- Make sure to use a pot with a tight-fitting lid to trap steam for even cooking.
