All introductions aside, this was the first time I made this recipe. It was a bit touch and go being that I added a tablespoon of butter mid-browning of the rice. And I also added cumin and salt to the end result. Having said that, I will definitely make this recipe again as per additions and edits. Just try it out for yourself - you won't be sorry.
Ingredients:
1C Rice
1C Water
1 Packet Goya Chicken Seasoning
2 Roma Tomatoes
1 clove Garlic
1/2 a White Onion
1/2 of a Jalapeno
1/4C Cilantro
1/2 of a Lime
1/2tsp Kosher Salt
1/2tsp Cumin
Oil and Unsalted Butter
Directions:
Chop garlic, onion, jalapeno, cilantro, tomatoes and add to a blender. Add chicken seasoning packet, juice of lime, and water to the blender. Blend. Brown rice in 1Tbl oil for 5min. over medium-high(ish) heat. Add butter. Brown rice for 5min. Add blended contents. Bring to a boil. Reduce heat to low. Cover for 15min. Add salt and cumin.
Directions 2.0:
Brown rice in butter and oil over medium heat for 10min. Add 1C pico de gallo, 1C water, 1 Goya Chicken Seasoning packet, 1/2tsp salt, and 1/2tsp Cumin. Bring to a boil. Cover, reduce heat to low, and cook for 15min.
Chop garlic.
Chop onion.
Chop half a jalapeno.
Chop cilantro.
Chop tomatoes.
Add all of this to a blender along with a packet of Goya chicken bouillon, the juice of half of a lime, and 1C water.
Blend until a watery pico de gallo is seen.
Over med-med/high heat, add 1Tbl oil and 1C rice.
Brown for 5min. while stirring to prevent burning.
Add 1Tbl butter and continue to brown for another 5min.
Once the rice looks brown and on the brink of burning, add the watery pico de gallo.
Bring to a boil. Reduce heat to low, cover, and cook for 15min.
Once finished cooking, taste for seasonings. I added 1/2tsp each of salt and cumin.
Done son.
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