Ingredients
- 1 mediumonion (chopped)
- 1garlic clove (chopped)
- 3 tbspolive oil (liberal amount of olive oil)
- 1packet chicken stock
- 2packets goya azafron
- 2 cupsrice
- 4 cupswater (keep 2:1 ratio of water to rice)
- ½ cupfrozen peas ((organic))
- 1bay leaf ((optional))
Directions
- 1
Heat olive oil over medium high heat.
- 2
Add onion and garlic and cook until softened, about 5 minutes.
- 3
Add chicken stock cube/packet, goya azafron packets, and rice. Stir to combine the ingredients and cook for two minutes.
- 4
Cover with water until you cannot see the rice. Generally a 2:1 ratio of water to rice is a good rule to work with. You can also add the bay leaf here if you like.
- 5
Stir rice and bring water to a boil over high heat.
- 6
Once boiling, cover pot with lid, and reduce heat to simmer for 11 minutes (until almost fully cooked - al dente)
- 7
Turn off heat, stir in peas, and re-cover with lid. Keep covered until ready to serve.