Spanish Rice (Inspired by Rice A Roni)

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1/4 cup

Butter

8 oz

Angel Hair Pasta , quartered

about 1 cup

1 cup

White Rice

1

Onion , chopped

1 tsp

Salt

1/2 tsp

Ground Black Pepper

1/4 tsp

Ground Cumin

1 Tbsp

Garlic , minced

2 pckg

Goya® Sazon con Culantro y Achiote

1

Chicken Bouillon Cube

3 cups

Water

2/3 cup

Frozen Peas and Carrots , thawed

Cooking Instructions

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Step 1

Into a pot, add Butter (1/4 cup) . Once hot, add Angel Hair Pasta (8 oz) . Cook, stirring, until pasta is browned.

Step 2

Add White Rice (1 cup) . Cook, stirring constantly, until rice begins to brown slightly.

Step 3

Add Onion (1) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , and Ground Cumin (1/4 tsp) . Mix well.

Step 4

Add Garlic (1 Tbsp) , Goya® Sazon con Culantro y Achiote (2 pckg) , and Chicken Bouillon Cube (1) .

Step 5

Add Water (3 cups) and Frozen Peas and Carrots (2/3 cup) . Bring to a boil, then turn heat to low. Cover and cook for 18 minutes, or until the water is evaporated.

Step 6

Give it a stir. Allow dish to sit, covered, for 10 minutes before serving.