Ingredients:

  • 1.3 cups long-grain white rice (e.g., Jasmine or Parboiled)
  • 2.25 cups low-sodium chicken or vegetable broth
  • 1.5 tablespoons vegetable oil (e.g., canola or olive oil)
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 packet (approx. 1.5g) Sazón Goya with Achiote (Annatto)
  • 1/2 teaspoon kosher salt (adjust to taste)

Instructions:

  1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. This removes the surface starch critical for non-sticky rice. Set aside to drain well.
  2. Sauté aromatics: In a medium, heavy-bottomed pot (or Dutch oven), heat the vegetable oil over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes.
  3. Season: Stir in the minced garlic and the Sazón packet. Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
  4. Toast the rice: Add the drained rice to the pot. Stir continuously for 2-3 minutes, ensuring the oil and seasonings fully coat the grains. This toasting step (Maillard reaction) helps grains maintain their structure.
  5. Boil and simmer: Pour in the chicken broth and the salt. Stir once quickly to combine and bring the liquid to a rolling boil over high heat.
  6. Cover and cook: Immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and let the rice simmer undisturbed for 15 minutes.
  7. Rest: Remove the pot from the heat and let it rest, still covered, for 5 minutes. Do not lift the lid during this time, allowing the steam to finish the cooking process.
  8. Fluff and serve: Fluff the rice with a fork before serving immediately.