©2023
AuthorDartagnan"turn heads at your next gathering with this incredible version of Mexican rice. Or drop some diced chicken in afterwards for a fantastic meal!"
1 cup Basmati Rice
1 pkg Goya Achoite
1 tsp Bolner's Fiesta Pico di Gallo con Lìmon
1 ½ cups HOT water
2 tsp Knorr Tomato Bouillon
1 ½ tsp Goya Adobo Caliente
½ tsp Comino
2 tbsp Goya Sofrito
If you are not making the skillet corn, add this when everything is mixed
1 tbsp Avocado oil
FOR GARNISH
1 tsp Cilantro, finely finely diced
1 tbsp scallions, mid-green parts, slice small
Light sprinkle of Cojita cheese crumbled fine
1
Mix rice, Achoite and Pico de Gallo well and place in rice bin.
2
Add corn to rice bowl.
3
Whisk bouillon, sofrito, Adobo Caliente and Comino into hot water until well mixed.
4
Add liquid to rice bowl, stir to mix.
5
IF NOT USING THE MEXICAN SKILLET CORN, Drizzle avocado oil on top.
6
Steam 40 minutes. Do not uncover.
7
Let stand 10 minutes.
8
Gently fluff with large serving fork . Do not stir.
9
Garnish with scant finely diced cilantro, scallions and Cojita cheese.
CategoryRecipes, Sides, Sombreo Sam\'s VooDoo Cantina
Ingredients
1 cup Basmati Rice
1 pkg Goya Achoite
1 tsp Bolner's Fiesta Pico di Gallo con Lìmon
1 ½ cups HOT water
2 tsp Knorr Tomato Bouillon
1 ½ tsp Goya Adobo Caliente
½ tsp Comino
2 tbsp Goya Sofrito
If you are not making the skillet corn, add this when everything is mixed
1 tbsp Avocado oil
FOR GARNISH
1 tsp Cilantro, finely finely diced
1 tbsp scallions, mid-green parts, slice small
Light sprinkle of Cojita cheese crumbled fine