Prep 5 mins
Cook 20 mins
Goes great with Mexican food. I can't remember where I picked this recipe up, but originally I found it on the internet. Unfortunately, I didn't have the url on the printout I had laying around. Originally it called for 1 packet of Sazon seasoning, but I used dry Sazon instead. If you don't have that, you might try using some Mexican seasoning blend with perhaps a little bit of annato.
- 1 cup basmati rice, uncooked
- 12 ounces water or 12 ounces broth
- 1⁄4 cup stuffed green olive, sliced if desired
- 1 -2 tablespoon olive brine, to taste
- 1⁄3 cup cooked garbanzo beans
- 1 medium potato, peeled and chopped
- 1 teaspoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 -3 teaspoons dry sazon goya (may use seasoned adobo)
- Combine all ingredients in a small saucepan and bring to a boil.
- Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
- Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.
I love this rice, but it is a bit bland so I add 1 tablespoon of Sofrito, 1 tablespoon of minced garlic and a little cumin. I can't believe that no one has rated this yet. I have been making this for a couple of years now, it was about time I rated it.