Cuban Rice

Serves 4-6 (Consider doubling for our dinner party)

Cuban Rice

Ingredients

2 cups water boiling
2 tbsp olive oil
1 medium onion diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1 tomato diced (I prefer Romas)
1 GOYA Powdered Chicken Bullion packet
1 1/2 tsp GOYA Sazon Seasoning with Saffron (or the spice mix below)
1 cup long grain white rice

Method

Bring the water to a boil. Set aside. Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon and sazón seasoning until soft, 5 minutes. Stir in diced bell peppers, and tomatoes. Stir to mix and cook 5 minutes more.

Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.

Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.

Sazon Seasoning Mix

Ingredients

1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp achiote powder (See Note Below)
1 tbsp oregano
1 tbsp dried cilantro
1 tbsp garlic powder
2 tsp kosher salt
2 tsp onion powder
1 tsp ground black pepper

Instructions

In a spice grinder or food processor add the ground coriander, cumin, achiote, oregano, cilantro, garlic and onion powders, kosher salt and pepper and pulse until a fine grind. Store in an airtight container.

Note

If Annatto seeds or achiote powder (Read more about it here) is not available, you can substitute with a good pinch of saffron threads or same amount of turmeric. If saffron is unavailable or not to your liking my next substitute would be 1 part turmeric to 2 parts paprika.