http://allrecipes.com/Recipe/Spanish-Rice-Original/Detail.aspx?event8=1&prop24=SR_Thumb&e11=spanish%20rice%20original&e8=Quick%20Search&event10=1&e7=Home%20Page

My family LOVES this recipe. I've brought it to potluck parties and people there loved it too.

12:01 here. I don't really follow a recipe anymore but here is what I generally do. sauté about 1/2 c chopped onions, 1/2 c chopped gr pepper, 1 clove garlic minced in a tablespoon of oil. Add 1 tsp cumin, 1/2 tsp chili powder, hot paprika or dash cayenne if desired. Add 1 c rice (brown works fine). Add 1 1/2 c water, 1/2 tsp vegetable better-than-bouillon (or use stock), 1/2 to 1 can of diced tomatoes with juice. Bring to a boil and simmer until rice is done and all the liquid is absorbed.

Yeah, I don't think sazon packets are good for you.

Anonymous wrote:I have never heard of Sazon packets. I am trying to cut down on processed foods so can I make this spice packet?

I wouldn't know how. It is a seasoning blend commonly used in Hispanic cooking. You can find it in the Grocery aisle with Hispanic food next to Adobo and Badia seasonings. This is it:

http://www.goya.com/english/product_subcategory/condiments/sazon-bouillon

I have never heard of Sazon packets. I am trying to cut down on processed foods so can I make this spice packet?

Anonymous wrote:

Anonymous wrote:If I wanted to try 12:01's method but with chicken too, can anyone help me out with how I'd prepare that? Sautéed the chicken in the beginning with the onions, or cook it separately and add it in at the end? I am clueless!

Sauté the chicken in the pot. Take it out and put in your onions, peppers, garlic. After 3 min add sofrito (about 1/2 cup). Then add pack Sazon with annatto. Then olives and capers, put chicken back in, add rice, add chicken bullion broth.

ETA: also add small can tomato sauce after your sofrito melts, along with the Sazon packet.

Anonymous wrote:If I wanted to try 12:01's method but with chicken too, can anyone help me out with how I'd prepare that? Sautéed the chicken in the beginning with the onions, or cook it separately and add it in at the end? I am clueless!

Sauté the chicken in the pot. Take it out and put in your onions, peppers, garlic. After 3 min add sofrito (about 1/2 cup). Then add pack Sazon with annatto. Then olives and capers, put chicken back in, add rice, add chicken bullion broth.

Try stirring in some salsa to rice before you cook it.

If I wanted to try 12:01's method but with chicken too, can anyone help me out with how I'd prepare that? Sautéed the chicken in the beginning with the onions, or cook it separately and add it in at the end? I am clueless!

One trick is after you sauté the onions and whatever veggies, make sure to sauté the rice in the oil to toast it up before adding the liquid. This adds a toasty depth to the flavor.

I do it differently each time, depending on what I have around. I do similar to 12:01, and frequently use Sazon Goya packets. However, in just googling that to find a picture for you (which I don't know how to post), I see those packets have MSG. Supposedly Badia makes a similar spice packet, without the MSG, so I'll probably look for that in the future.

I sometimes use adobo, and when I'm really in a hurry, I just dump in some pico or salsa. My Mexican relatives would probably roll over in their graves.

Also, can it be made with brown rice?

That sounds good, PP. Can you tell me the exact spices you use and the portions? Thanks.

I'm sure this isn't true Spanish rice, but we just sauté garlic, green pepper, and onions. Add cumin and spices if desired, then add rice, a half to whole can diced tomatoes, half teaspoon of vegetarian better-than-bouillon and enough water to cook the rice. It's delicious topped with beans, cheese, sour cream, avocado.

That's vegetarian? We usually buy the near east boxed kind, which my kids top with black beans and shredded cheese and LOVE. Is there a way to avoid the boxed kind and make a an easy recipe? Thanks.