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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish. Ingredients:
1 cup long grain white rice |
3 cups water |
2 tablespoons garlic powder |
3 tablespoons adobo seasoning (with or without pepper) |
1 teaspoon salt |
1 teaspoon cajun seasoning |
1 (1/4 ounce) packet sazon con azafran seasoning (sold 6 to a box, individual packets have no weight on them, so i'm guessing, available in your hispa) |
1 tablespoon olive oil |
Directions:
1. Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
2. Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
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