GOYA YELLOW RICE RECIPE RECIPES

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.

Steps:

• Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.
• To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.
• Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.
• Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.
• Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
• Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
• Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.