Thursday, February 23, 2012

Latin Rice

A few weeks ago, I made Low Fat Chicken Enchiladas and also made the Skinnytaste recipe for Latin Rice.  This recipe calls for Sazon, which is a seasoning.  At the store, I looked at it, was shocked at the price tag and turned to the internet to find a make at home version.  I found it here.

Latin Yellow Rice 
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 3/4 cup  Old Points: 4 pts  Points+: 5 pts
Calories: 193.2 • Fat: 2.1 g  Protein: 3.8 g  Carb: 38.8 g  Fiber: 1 g  


  • 2 cups uncooked long grain rice
  • 4 tsp canola oil
  • 1 chicken bullion cube
  • 5 medium scallions, chopped
  • 2 garlic cloves, minced
  • 1 medium tomato, diced
  • 1/2 cup chopped cilantro
  • 4 cups water
  • 1 packet Sazón
  • 1 tsp salt (or more to taste)

    In a medium heavy pot with a tight fitting lidheat oil on medium heat and sautescallions, cilantro and garlic for about 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazón. Taste the water for salt and add more to taste. Let water boil on a high flame stirring once.

    As the water boils down and just barely skims the top of the rice, turn the flame to very low and cover 15 minutes. The steam will cook the rice so do not open. After 15 minutes, shut the flame off and let it sit at least 5 more minutes. This will finish cooking the rice without burning the bottom.

    Sazon recipe:
    Combine 1T of each:  salt, ground black pepper, granulated garlic or garlic powder, dried ground coriander seed, cumin, oregano and paprika.  Mix well and use 1-1/2 t for a packet of Sazon.

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