User's avatardhatri

Arroz

Time40 min
Yield8-10 servings

Ingredients

  • Sauce
  • 4 cups Water
  • 8 oz. Tomato Sauce
  • 1 packet Goya: Sazón con Culantro y Achiote
  • 2 tsp Cumin
  • 2 tsp Mexican Oregano
  • 1 tbsp Caldo de Pollo
  • Rice
  • 2 tbsp cooking oil
  • Minced Garlic to taste (at least 4 cloves)
  • 2 cups Long Grain rice

Steps

  1. Mix all sauce ingredients in a pot and heat to a soft simmer.
  2. While sauce heats, toast OIL and RICE in a pan on MED/HIGH until a rich brown, continually stirring. (In-between Faun brown and Toasted bread.)
  3. Once toasted, reduce heat to lowest setting and add garlic. Cook until fragrant (15-20 seconds) Burnt garlic is bitter, so less is more.
  4. Pour the heated sauce on top of the rice. Pour slowly and be careful, it will bubble and splatter.
  5. Once bubbles have settled (about 10 seconds), give a gentle stir to make sure everything is mixed well. Cover and heat on low for 30 minutes.
  6. Fluff & Serve