Red Rice
My daughter, Jennifer, makes the best rice. Every time we get together for a Mexican meal, we always beg her to make this dish. Rice is the accompaniment to numerous meals and there are many recipes for rice. One of the secrets of great rice is to toast it first, which adds an entirely new dimension and depth to the flavor.
1 (14.5 oz.) can chicken broth
1/4 tsp. cumin
1/4 tsp. garlic salt
1 packet Sazon Goya con cilantro y achiote seasoning (coriander and annatto)
3 T. tomato sauce
2 to 3 T. butter
1 cup long-grain white rice
Mix together the chicken broth, cumin, garlic salt, Sazon Goya seasoning, and tomato sauce in a small bowl.
Melt the butter in a medium-size saucepan over medium heat. Add the rice and brown it, stirring.
Add the broth mixture. Bring to a boil, stir, then reduce the heat, cover, and simmer for 20 to 25 minutes or until all the liquid is absorbed and the rice is done.
Serves 4
The Sazon Goya seasoning is sold in the grocery store in the ethnic section. It comes in a 1.41 oz. box with 8 seasoning packets.
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