There are sides and then more sides. However, adding tons of flavor to a side is critical. Typical sides are potatoes, veggies and salads. Rice; however, is a side that can be cooked as the main course, just think Paella, Arroz con Pollo and Asopao. Today though, I am making a simple side that could easily replace the traditional boring plain white rice. Do what I do, add spices and make your dishes pop!
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $6.60 or $1.65 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 cups of parboiled rice ($1.80)
4 cups of chicken stock ($2.50)
1 Sazon envelope (.25)
½ chicken bouillon envelope (.20)
2 tbsp. olive oil (.70)
1 tbsp. dry onions (.35)
1 tbsp. dry garlic flakes (.35)
1 cubes of Molido/Sofrito (.15)
2 Bay leaves (.15)
1 tbsp. dry cilantro (.15)
Add to a medium size pot the chicken stock, Sazon envelope, chicken bouillon envelope, olive oil, dry onions and garlic flakes, 1 cubes of Molido/Sofrito and Bay leaves.
Bring all ingredients to a boil.
Add the rice and stir well until all ingredients are combined, then bring it to another boil.
Reduce the heat to low, cover the pot and cook for 20 minutes.
Serve as a side dish to any meat or seafood, or add a fried egg on top for a whole meal.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.