Mexican Rice with Cilantro
- 2 quarts brown rice
- 1 large yellow onions small diced
- 4 cloves garlic minced
- 4 quarts vegetable stock
- 1 Tablespoon ground coriander
- 1/2 cup oil blend
- 3 package of sazon (Goya seasoning)
- 2 Tablespoon salt
Pre-heat oven 350
In a large pot over med/high heat add oil, rice, onion, and garlic sautee for 10 minutes. Dont let it burn!!
Add vegetable stock, coriander, salt and sazon. Stir all ingredients and bring to a boil.
Turn off the heat and cover pot with foil and cook in oven for 40 minutes.
Remove foil and let rice rest for 20 minutes.
Add fresh pico to order.