Babafa and I used to live in Corpus Christi, TX. While there, all of our friends barely spoke English and all we ate was Mexican food. It was grand! One of my friends made the best Spanish rice and she gave me this recipe. Of course, she made it without measuring anything, which is how I make it today, but I finally tested the amounts and added measurements to the ingredients. I hope you like this rice as much as my family and I do!
1 (14.5 oz) can chicken broth
2 tbsp butter
1 tbsp caldo de tomate
1 pkg sazon goya
1 clove garlic, minced
1/4 cup bell pepper
1/4 cup onion
1 cup rice
Throw the chicken broth and all of the other ingredients, except the rice, in a pot with a lid. Bring to a boil. Stir in the rice. Cover. Boil for 5 minutes on high. Simmer for 15 minutes on lowest setting without lifting the lid.
I made the rice in the picture, the way I stated in the directions (by throwing everything in the pot, except the rice, at once). See how each kernal of rice is split open? If you don’t want your rice to be split like that (like if you’re trying to make an impression on a picky chef), then follow these directions:
Rinse your rice until water is no longer cloudy and drain. In a stock pot with a lid, add butter, vegetables, and rice to the pot and cook on medium heat while stirring for 3-4 minutes, until rice is golden. Stir in the rest of the ingredients and heat to a boil. Cover and boil for 5 minutes on high. Simmer for 15 minutes on lowest setting without lifting the lid. Your rice will come out in pretty, whole pieces and not all busted up.
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