I discovered Tex-Mex cuisine late in life … but have enjoyed every dish I’ve tried so far.
“Mexican rice” is a delicious side dish which I usually make using jarred salsa, for convenience, but the recipe below starts with basic ingredients. And a Goya brand seasoning packet, Sazon con Azafran. Azafran is translated as “saffron” but this is not the saffron sourced from the crocus flower.
Instead, the seeds of the achiote (annatto) plant, and tomato paste, are the source of the distinctive yellow/orange colour seen below.
Mexican Rice con Azafran – serves 4
1 pkt Goya Sazon con Azafran
1 cup long grain rice (basmati)
2 cups chicken stock
1/2 medium onion, finely diced
1-2 tbsp vegetable oil or butter, or as needed
1 tbsp tomato paste
1/2 tsp salt, or as needed
In a large saute pan, saute onion in 1/2 tbsp vegetable oil over medium heat until soft and the edges have started to pick up some colour. Transfer the sauteed onion to a small bowl and reserve.
In the remaining oil, plus another tbsp or as needed, saute the rice until the rice grains have become white. Clear an area of the saute pan and add the tomato paste. Fry for a minute or two and then combine the tomato paste with the fried rice, sauteing for another minute or so.
Transfer the rice to a medium sauce pan, add the sauteed onion, stock, tomato-rice mixture and salt. Bring to the boil stirring to mix the ingredients together, then reduce the heat to as low as possible and cover with a tight fitting lid. Simmer for 15 minutes.
Remove the pan from the heat and let sit for another 5 minutes so that the rice will steam and absorb any remaining liquid.
Fluff and serve.
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