5 cups medium grain rice
1/2 large Spanish onion (diced)
14.5 oz low-sodium chicken broth
8 oz. tomato sauce
4 oz. canned green chiles
2 tbsp. sofrito
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. ground oregano
1 tsp. garlic powder
2 tsp. Goya all-purpose seasoning
1 tsp black pepper
1 tbsp kosher salt
Rinse rice in water until it runs clear or just clear. Drain water thoroughly. In a large pot, heat 4 tbsp oil on medium high heat, I use olive or vegetable oil. Add rice to pot and toast for 5 minutes, turning as you go.
When rice is toasted add sofrito, green chiles, onion, cumin, chili powder, oregano, garlic powder, black pepper and all-purpose seasoning. Stir so that seasonings combine, add tomato sauce and chicken broth.
Using the can from your chicken broth, fill with water and add to your rice. Season with salt and cover with a tight fitting lid and bring to a slow boil then immediately turn to low and let simmer 15 – 20 minutes.
Please I know it may be tempting but do not remove the lid while your rice is steaming! If you're a “peak-er,” use a pot with a glass lid so you can check on the rice without lifting the lid. Removing the lid reduces the amount of water the rice will absorb as it cooks.
When all the water has steamed off, remove the pot from the burner and let stand, without removing the lid for 10 minutes. This helps the rice absorb any remaining moisture and set up without getting mushy.
After 10 minutes remove lid and using a fork or slotted spoon, gently fluff the rice so it doesn’t stick into one big mound.
Love Always,
Nina