BUTTERNUT SQUASH RECEIPES RECIPES

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LATIN YELLOW RICE - SKINNYTASTE



Latin Yellow Rice - Skinnytaste image

Provided by Gina

Categories     Side Dish

Yield 8

Number Of Ingredients 10

2 cups uncooked long grain rice
4 tsp canola oil
1 chicken bullion cube (or vegetable bullion for vegetarian)
5 medium scallions (chopped)
2 garlic cloves (minced)
1 medium tomato (diced)
1/2 cup chopped cilantro
4 cups water
1 packet Badia Sazon* (or homemade)
1 tsp salt (or more to taste)

Steps:

  • In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, 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.

Nutrition Facts : ServingSize 3 /4 cup, Calories 193.2 kcal, CarbohydrateContent 38.8 g, ProteinContent 3.8 g, FatContent 2.1 g, FiberContent 1 g

LATIN YELLOW RICE - SKINNYTASTE



Latin Yellow Rice - Skinnytaste image

Provided by Gina

Categories     Side Dish

Yield 8

Number Of Ingredients 10

2 cups uncooked long grain rice
4 tsp canola oil
1 chicken bullion cube (or vegetable bullion for vegetarian)
5 medium scallions (chopped)
2 garlic cloves (minced)
1 medium tomato (diced)
1/2 cup chopped cilantro
4 cups water
1 packet Badia Sazon* (or homemade)
1 tsp salt (or more to taste)

Steps:

  • In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, 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.

Nutrition Facts : ServingSize 3 /4 cup, Calories 193.2 kcal, CarbohydrateContent 38.8 g, ProteinContent 3.8 g, FatContent 2.1 g, FiberContent 1 g

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