Rice With Sazon Food

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SAZON GOYA BEANS AND RICE



Sazon Goya Beans and Rice image

Make and share this Sazon Goya Beans and Rice recipe from Food.com.

Provided by ksevksev

Categories     Vegan

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, diced
1 green pepper, diced
2 (15 ounce) cans beans (black, kidney, white, pinto, mixed etc.)
2 minced garlic cloves
1 vegetable bouillon cubes (optional) or 1 chicken bouillon (optional)
1 tablespoon sazon goya knock off mixed spice (avoids MSG)
1/3 bunch chopped cilantro
1 tablespoon olive oil
1 lime, cut into 8 wedges

Steps:

  • Start the rice cooking if you want to serve it over rice.
  • saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes).
  • Add everything else except cilantro and lime wedges and simmer for 8 minutes.
  • Sprinkle with cilantro and serve with lime wedges.

ARROZ CON POLLO - CHICKEN & RICE



Arroz con Pollo - Chicken & Rice image

The Classic Caribbean & Spanish Meal Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.Make Arroz con Pollo tonight-everyone loves an easy rice and chicken dish.

Time 45m

Yield 4

Number Of Ingredients 12

1 chicken (3½ - 4 lbs.), cut into 8 pieces
GOYA® Adobo with Pepper, to taste
3 tbsp. GOYA® Extra Virgin Olive Oil
1 medium yellow onion, finely chopped (about 1 cup)
¾ green bell pepper, finely chopped (about ¾ cup)
1½ tsp. GOYA® Minced Garlic or 3 cloves fresh garlic, finely chopped
1½ cups CANILLA® Extra Long Grain Rice
1 packet GOYA® Powdered Chicken Flavored Bouillon
1 packet Sazón GOYA® with Saffron
¼ cup GOYA® Pitted Alcaparrado, sliced
1 jar GOYA® Fancy Sliced Pimientos
½ cup GOYA® Peas, thawed

Steps:

  • Step 1 Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside. Step 2 Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. Step 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes. Step 4 To serve, using fork, fluff rice; garnish with pimiento strips and peas. More Cooking Tips

SAZON RICE



Sazon Rice image

Goes great with Mexican food. I can't remember where I picked this recipe up, but originally I found it on the internet. Unfortunately, I didn't have the url on the printout I had laying around. Originally it called for 1 packet of Sazon seasoning, but I used dry Sazon instead. If you don't have that, you might try using some Mexican seasoning blend with perhaps a little bit of annato.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup basmati rice, uncooked
12 ounces water or 12 ounces broth
1/4 cup stuffed green olive, sliced if desired
1 -2 tablespoon olive brine, to taste
1/3 cup cooked garbanzo beans
1 medium potato, peeled and chopped
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 -3 teaspoons dry sazon goya (may use seasoned adobo)

Steps:

  • Combine all ingredients in a small saucepan and bring to a boil.
  • Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
  • Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.

SUPER EASY PLAIN MEXICAN RICE



Super Easy Plain Mexican Rice image

I love this simple and tasty recipe for Mexican rice. It was taught to me by a Mexican family friend. It really does not take that long to make. It doesn't have extensive ingredients either.

Provided by Deb Mejia

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups long grain rice (not instant)
3 cups water
1 (1 g) packet sazon goya (con cilantro y achote)
1/2 small sweet onion
1/2 garlic clove
1 plum tomato
oil
2 teaspoons salt

Steps:

  • Coat the bottom of a big frying pan with oil.
  • Fry the rice over medium-high heat stirring constantly until it turns golden brown.
  • In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds.
  • Pour into frying rice. It will sizzle and pop.
  • Stir to mix cover with lid bring temperature to medium and let cook.
  • It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom.
  • If rice is still hard it needs to cook longer.

Nutrition Facts : Calories 173.5, Fat 0.3, SaturatedFat 0.1, Sodium 780.6, Carbohydrate 38, Fiber 0.8, Sugar 0.6, Protein 3.5

PUERTORICAN ARROZ CON POLLO (RICE WITH CHICKEN)



Puertorican Arroz Con Pollo (Rice With Chicken) image

This is a very tasty recipe. I had to adapt it a little, my hubby is a white boy from PA and is not used to latin food. Serve with red beans and ripe plantains.

Provided by l0ve2c00k

Categories     One Dish Meal

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 11

4 -7 chicken pieces
1 cup rice
2 teaspoons olive oil
2 teaspoons sofrito sauce
2 cups water
1/8 teaspoon sazon goya con culantro y achiote
2 teaspoons adobo seasoning
1 chicken bouillon cube
1 teaspoon tomato paste
1 teaspoon cilantro
chopped fresh cilantro (to garnish)

Steps:

  • In a 5 qt pot, heat olive oil and sofrito.
  • Add chicken, cook until light golden.
  • Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
  • Cover and cook until chicken is done.
  • When chicken is done, remove from pot and set aside.
  • Add rice to same water you cooked chicken inches
  • Cook rice as normal.
  • When done, add chicken and cover. Leave for about 10 minutes.
  • garnish with cilantro leaves. You can also add roasted bell peppers for garnish.

Nutrition Facts : Calories 159.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 159.5, Carbohydrate 31.3, Fiber 0.6, Sugar 0.3, Protein 2.8

SPANISH RICE



Spanish Rice image

Make and share this Spanish Rice recipe from Food.com.

Provided by POSTRES DE LA CIPOTA

Categories     Spanish

Time 35m

Yield 1 serving, 6-8 serving(s)

Number Of Ingredients 5

1/4 cup oil (my husband likes corn oil, I like olive oil, you can really use whatever you like)
1 cup parboiled rice
1 orange packet sazon goya
1 teaspoon salt (sprinkle in more if feel it needs more, use less if like less salt)
4 1/2 cups cold water (add little more later on if you feel rice not tender enough)

Steps:

  • To start you will need three main ingredients. You can add others to add more flavor or texture, but the main three you need to make rice are: Oil, rice, and seasoning. Today I used a vegetarian seasoning that is very flavorful and also commonly used in Spanish rice. It contains no animals products so for all my vegetarians out there please know that you can still eat flavorful food if you are vegetarian or vegan. The seasoning I used is called Sazon Goya con Azafran (sassafras). Sassafras is what what gives the rice that traditional "yellow rice" color seen in Spanish dishes. My only warning is that because sassafras is yellow, this seasoning will give your fingers a yellow color. And please do not wear any clothes that you don't want splashed with yellow drops. I always try to wear and old shirt when I use this seasoning, and definitely not anything white!
  • Now let's get to talking about some of the secrets you need to know if you want authentic tasting Spanish rice. The first secret is that you need to use a specific type of rice. You want to use parboiled rice. If you use a different type of rice, the rice will either turn out super mushy, or it will take forever and ever to cook, and probably turn out undercooked or overcooked and mushy. Parboiled rice is a very important for ingredient for restaurant quality rice.
  • The second secret is that you want to cook, or "toast", the rice in hot oil BEFORE you add water to it. This helps to harden up the rice and prevent it from being super mushy or watery when it's finished cooking.
  • The third secret is not mandatory but helps to add flavor. It is sauteing vegetables, such as onions and tomatoes, in the hot oil before you toast the rice. This flavors the oil and when you toast the rice in it, the rice absorbs even more flavor. You can saute pretty much any vegetables you like. In the pictures below you see me sauteing onions and a tomato together in oil, then toasting the rice in this oil before I add the water.
  • Once you have toasted your rice for a minute or two, you are now free to add your water. It is better to add less water than more, and you can always add more water if you need it, but if you start by putting way too much water in, it will ruin the rice and reduce the flavor of it. I like to add a little water as I go, so when the rice looks like it has soaked up all the water and still isn't tender enough, I add a little more, and keep going until the rice tastes tender enough. Then I just cover the pot and turn the stove off, and let the rice continue to cook slowly for a little longer until somebody wants some. My family like butter in their rice, so sometimes I will add a few pats of butter into the cooking rice, but this is not necessary and abuelita would not approve of this, so this is really up to you to do this.
  • If your rice doesn't come out perfect, don't panic! After a few times of making it you should be a pro!
  • Buen Provecho!

Nutrition Facts : Calories 120.6, Fat 9.2, SaturatedFat 1.2, Sodium 392.9, Carbohydrate 8.9, Fiber 0.1, Protein 0.7

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