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Arroz con Achiote

Here is my Recipe for Mexican Rice using Sazon Goya condiment that contains Cilantro and Achiote.

(The rice will be orange and with the peas added for color contrast, it is a very attractive dish)

2 packs Sazon Goya
1 1/2 cup long grain rice
3 or 4 cloves garlic, finely chopped
1/3 onion finely chopped
3 cups chicken broth
2 tablespoons oil
1/2 cup frozen English peas
Juice of lime

Put rice in a bowl of hot water for 15 minutes. Then drain and rinse in a sieve or large strainer until the water runs clear. Let the rice continue to drain for 10 minutes. Shake the rice to get rid of water before putting in the hot oil.

Heat oil in heavy skillet. When hot, add the rice, stirring until the rice starts to take on some golden color. Add the chopped onion and continue stirring and frying until the onion is clear and the rice a golden brown. Add the chopped garlic and cook one minute longer. Then add the chicken broth and 1 package of the Sazon powder and the peas. Let come to a full simmer, and then turn down to low, cover and let cook until all the liquid is absorbed. (about 20 minutes) Do not stir. Right before the liquid is absorbed, add the last package of anchiote and the lime juice. Stir briefly.

Remove from burner and let stand a five minutes before serving.


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