½teaspoonGoya seasoning con culantro y achiotethe orange one; about ½ of a packet
For garnish: fresh chopped cilantro, lime wedges
Instructions
Roughly chop the roma tomatoes. Place the tomatoes, the garlic cloves, and ¾ cup of water in a blender. Blend on high until smooth.
Pour the tomato mixture into a measuring cup. You should have about 1 cup.
Heat the oil in a large saucepan over medium heat. Add the rice and cook, stirring occasionally, for 1 minute.
Add 1 cup of the tomato mixture, 3 cups of water, salt, and Goya seasoning. (If you have more than 1 cup of the tomato mixture, reduce the water slightly so that you add 4 cups of liquid total to the saucepan.) Stir to combine.
Bring mixture to a boil and then cover and reduce heat to low. Cook for 20 minutes. Remove from the heat and let sit for 5 minutes. Fluff with a fork, stirring in any of the tomato mixture on the top of the rice, and serve.