¼ cup vegetable oil
2 cups uncooked white rice
4 cups boiling water
1 envelope Sazón Goya
1 tsp. salt
1. Rinse the rice using a metal strainer and shake off excess
water. Heat oil in a caldero, add the rice, water, Sazón, and salt.
Water line should be about 1" above rice line. Too much water means
rice will be sticky. Too little water and it won't cook through.
Stir a few times to mix ingredients.
2. Cook over high heat until water evaporates, then stir once or
twice (too much stirring and rice might get sticky), bring the heat
down to low, cover and cook another 25 minutes or so. Traditionally
Puerto Ricans shape the rice to have a pyramid like mound in the
middle in order to cook better - not necessarily true. That's
* Other suggestions. You can use beef or chicken broth to enhance
the flavor and/or use bacon grease instead of vegetable oil. You
can even add more than ¼ cup grease or oil - it will take better
and be more grainy. If you don't have Sazón, use 1 can tomato
Make it more interesting by adding frozen mixed veggies at the same
time you add all the ingredients. You could also add beans if you
want. This is just a basic rice recipe. To make white rice omit the
Photo and recipe courtesy of ElBoricua.com.
Used with permission.
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