Mexican Rice (recipe by Geisel Nye)

Serves 8-10

Ingredients:

2 Cups Long Grain or Basmati Rice

½ Cup or 1 stick of Unsalted Butter

2 pks Sazon Goya Seasoning Coriander & Annatto

4 Cups of Low Sodium Chicken Broth

1 Cup of Pico De Gallo

Directions:

1. In a medium size pot with a lid, melt butter over medium high heat. Add rice and seasoning packets. 

2. Toast rice for about 5 minutes until golden brown and nutty smelling.

3. Turn heat up to high and add 4 cups of chicken broth.  Place lid on pot and let rice come to a full boil.  DO NOT LIFT LID. DO NOT NEED TO STIR.

4. Once rice has come to a full boil reduce heat to low and set a timer for 20 minutes. 

5. Once timer goes off, fluff the rice with a fork and serve as is or add 1 cup of chopped fresh green onions, cilantro, or pico de gallo.