2 tablespoons coconut oil
2 cups parboiled rice, washed and drained
1 8 ounce can of chopped tomatoes
1 8 ounce can of black beans
1 8 ounce can of whole kernel corn
1 cup of chopped jalapenos and red fresno peppers combined, seeds removed (or you can use bell peppers)
1/2 cup of chopped onions
1 packet of sazon Goya with culantro and Achiote
1/2 teaspoon cumin powder
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 cup of cilantro chopped
To a large skillet on the stove over medium heat, add the coconut oil.
Once the oil is hot, add in the rice. The rice has to fry in the oil for 4-5 minutes. It will start to get a little brown and crisp. We want that to happen. Keep stirring it to avoid sticking.
Next add in all the rest of the ingredients besides the cilantro.
Mix and cover with a tight lid and turn the heat to medium-low. The rice will cook for 20-25 minutes. Try not to open the lid. It is helpful to use a lid that is glass.
After all the broth has been soaked up by the rice, check the rice to see if it is finished cooking and if it needs more salt. Adjust as necessary.
Remove from the heat and add in the cilantro. You can also add in a tablespoon of butter at this point, but it is totally optional.
Fluff the rice with a fork and serve.