Tuesday, September 15, 2009

Latin Rice

Here it is...the great latin rice that accompanied the shrimp enchiladas. This recipe came from Gina's WW Blog. I've said it before and I'll say it again, Gina's recipes are FANTASTIC!!! If you haven't checked out her blog yet, do yourself a favor and click on the link to your right.

Up until now, to make any type of latin rice I would just open a box of Goya rice mix. Goya is good, but this recipe is in another league altogether and it wasn't that much more difficult to make. This is a keeper for sure.

Here is one last look at this yummy meal.

Makes 6 servings

2 cups long grain rice
2 tbsp canola oil
1 chicken bullion cube
5 scallions, chopped
2 garlic, minced
1 tomato, diced
1/2 cup chopped cilantro
4 cups water
1 tsp salt (or more to taste)

In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazón. Taste the water for salt and add more to taste. Let water boil on a high flame stirring once. As the water boils down and just skims the top of the rice, turn the flame to very low and cover 15 minutes. The steam will cook the rice so do not open. After 15 minutes, shut the flame and let the pot sit for at least 5 more minutes. This will finish cooking the rice without burning the bottom.

WW POINTS= 5 (1 cup)


  1. This looks awesome! I make a lot of rice, but it gets old just eating it plain, so I'm always looking for new things (like this!) to do with it.

  2. This looks great! I can't wait to try this and your Shrimp Enchilada recipe!