Ingredients:

  • 5 cups (300 g) Long-Grain White Rice, Rinsed thoroughly under cold water.
  • 2 Tbsp (30 ml) Neutral Cooking Oil (Canola, Grapeseed)
  • 1 medium Large Vine Tomato, Roughly chopped.
  • 1/4 large Yellow Onion, Roughly chopped.
  • 2 Garlic Cloves, Peeled.
  • 1 small Jalapeño or Serrano Pepper (Optional)
  • 1/4 cup (60 ml) Chicken Stock (or Water)
  • 2 3/4 cups (660 ml) Low-Sodium Chicken Stock (or Vegetable Stock), Must be hot/warm when added.
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dried Oregano (Mexican preferred)
  • 1/2 cup (75 g) Frozen Peas
  • 1/2 cup (75 g) Frozen Sweetcorn
  • Fresh Cilantro, To garnish
  • 1/2 Lime, Cut into wedges for serving

Instructions:

  1. Prep the Sazón: Combine the chopped tomato, onion, garlic, chilli (if using), and 1/4 cup (60ml) of stock/water in a blender. Process until completely smooth. Set aside.
  2. Rinse the Rice: Place the long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Drain well.
  3. Toast the Rice: Heat the 2 Tbsp (30ml) of oil in the heavy-bottomed pot over medium heat. Add the rinsed and drained rice. Sauté, stirring constantly, for 5–7 minutes until the rice turns slightly opaque, pale golden, and smells nutty. This step is crucial for preventing mushiness.
  4. Sauté the Sazón: Pour the blended tomato mixture (the sazón) into the toasted rice. Cook, stirring constantly, for 3–5 minutes until the liquid reduces substantially and the mixture turns a very deep red. The scent should shift from raw tomato to richly concentrated tomato paste.
  5. Add Liquid and Seasoning: Pour in the 2 3/4 cups (660ml) of hot stock. Add the salt, cumin, and oregano. Bring the mixture to a rapid, rolling boil.
  6. Cover and Reduce: Once boiling, give the rice one final, quick stir. Immediately cover the pot tightly, reduce the heat to the lowest possible setting, and simmer undisturbed for 15 minutes. DO NOT lift the lid during this time.
  7. Add Vegetables and Rest: After 15 minutes, remove the pot from the heat (still covered). Lift the lid quickly, sprinkle the frozen peas and corn over the top, and immediately replace the lid.
  8. Rest: Let the rice rest, covered and off the heat, for an additional 10 minutes. This ensures the steam finishes the cooking process and the grains separate perfectly.
  9. Fluff and Serve: Gently fluff the rice with a fork (never a spoon) to incorporate the vegetables and loosen the grains. Garnish with fresh cilantro and serve immediately with lime wedges.