Sombreo Sam’s Mexican VooDoo Rice

Name: Sombreo Sam’s Mexican VooDoo Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 cup Basmati Rice; 1 pkg Goya Achoite; 1 tsp Bolner's Fiesta Pico di Gallo con Lìmon; ½ cup Sombreo Sam's Mexican Skillet Corn; 1 ½ cups HOT water; 2 tsp Knorr Tomato Bouillon; 1 ½ tsp Goya Adobo Caliente; ½ tsp Comino; 2 tbsp Goya Sofrito; 1 tbsp Avocado oil; 1 tsp Cilantro, finely finely diced; 1 tbsp scallions, mid-green parts, slice small; Light sprinkle of Cojita cheese crumbled fine

"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

½ cup Sombreo Sam's Mexican Skillet Corn

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

Mix rice, Achoite and Pico de Gallo well and place in rice bin.

Add corn to rice bowl.

Whisk bouillon, sofrito, Adobo Caliente and Comino into hot water until well mixed.

Add liquid to rice bowl, stir to mix.

IF NOT USING THE MEXICAN SKILLET CORN, Drizzle avocado oil on top.

Steam 40 minutes. Do not uncover.

Let stand 10 minutes.

Gently fluff with large serving fork . Do not stir.

Garnish with scant finely diced cilantro, scallions and Cojita cheese.