This is a quick recipe packed for Sazón Rice Pilaf is full of flavor. Sazón is a staple in this house. We use it for a number of things including an awesome taco recipe I’ll post someday. My wife introduced this to me early in our relationship.
As you may know from our Coquito post my wife has had many Latin influences in her life. I love rice pilaf and it was only natural that I try it with Sazón. We use the Goya® Sazón with Coriander and Annatto. You can find this in the Latin aisle at your local grocery store.
If you’ve never made rice pilaf before, don’t worry it’s very easy. When I was in the Army it was some what of a staple. On any given day it would be served in the dining facility. It was okay at best. It’s not like we had real chicken or beef stock to make it and we didn’t use butter. I’ve made improvements over the years from what I originally learned. This is good enough on it’s own but it goes great with tacos or any Latin inspired dish. You could even add a protein to it if you wanted, it would make a great meal.
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 cup white rice (I prefer jasmine rice)
- ½ large yellow onion chopped
- 1 clove garlic minced
- 1 Sazón packet
- ¼ tsp salt
- pinch of pepper
- 2¼ cup water (sub vegetable or chicken stock if you prefer)
- salt and pepper to taste
- In a quart sauce pan add oil and melt butter over medium high heat. Add chopped onions and garlic and saute until onions are tender. Add rice and toast rice 2-3 minutes. Do not allow rice to brown. Add salt, pepper, and Sazón packet and stir. Add water and bring to boil. Reduce to a simmer and cover. Allow rice to cook for 20 minutes. Remove from heat and allow to rest 5 minutes then fluff rice with a fork. Add more salt and pepper to taste.