Easy Spanish Rice

1. 1

   Rinse brown rinse and drain.

2. 2

   In a small sauce pan heat the olive oil over medium heat.

3. 3

   Saute the rice for a few minutes in the oil.

4. 4

   Add the cumin and Sazon Goya and mix well.

5. 5

   Add the chicken stock and tomatoes. Bring to a boil.

6. 6

   Reduce to a slow simmer and cover for about 1 hour. Check after 50 minutes due to stove differences. There should be a small amount of liquid left.

7. 7

   Remove from heat, uncover and let stand for a few minutes to absorb the rest of the liquid.

* Per serving · 4 servings · Values may vary.

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