Goya Mexican Rice is a beloved dish that combines the rich flavors of Mexican cuisine with the convenience of canned ingredients. This versatile side dish is perfect for pairing with a variety of main courses, from grilled meats to vegetarian options. Whether you're a seasoned cook or a beginner in the kitchen, Goya Mexican Rice is a recipe that you'll want to master. In this post, we'll explore the history of Goya Mexican Rice, provide a step-by-step recipe, and offer tips for customizing this classic dish to suit your tastes.
The History of Goya Mexican Rice
Goya Foods, founded in 1936 by Pablo and Carolina Goya, has become a staple in many kitchens across the United States. The company started as a small grocery store in New York City, catering to the growing Hispanic community. Over the years, Goya has expanded its product line to include a wide range of canned goods, spices, and other ingredients that bring the flavors of Latin America to home cooks everywhere.
Goya Mexican Rice is one of the many products that have gained popularity due to its convenience and delicious taste. The recipe is inspired by traditional Mexican rice dishes, which often include tomatoes, onions, garlic, and spices. Goya’s version simplifies the process by using canned ingredients, making it easy for anyone to prepare a flavorful side dish in a short amount of time.
Ingredients for Goya Mexican Rice
To make Goya Mexican Rice, you’ll need the following ingredients:
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14.5 ounces) of Goya diced tomatoes
- 1 can (6 ounces) of Goya tomato sauce
- 1 cup of long-grain white rice
- 2 cups of water or chicken broth
- 1 teaspoon of salt
- 1⁄2 teaspoon of black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1⁄2 teaspoon of paprika
- 1⁄2 teaspoon of dried oregano
- 1⁄2 teaspoon of dried thyme
- 1⁄2 teaspoon of dried basil
- 1⁄2 teaspoon of dried parsley
- 1⁄2 teaspoon of dried cilantro
- 1⁄2 teaspoon of dried coriander
- 1⁄2 teaspoon of dried marjoram
- 1⁄2 teaspoon of dried rosemary
- 1⁄2 teaspoon of dried sage
- 1⁄2 teaspoon of dried tarragon
- 1⁄2 teaspoon of dried savory
- 1⁄2 teaspoon of dried chervil
- 1⁄2 teaspoon of dried dill
- 1⁄2 teaspoon of dried fennel
- 1⁄2 teaspoon of dried anise
- 1⁄2 teaspoon of dried caraway
- 1⁄2 teaspoon of dried celery seed
- 1⁄2 teaspoon of dried mustard seed
- 1⁄2 teaspoon of dried fenugreek
- 1⁄2 teaspoon of dried cardamom
- 1⁄2 teaspoon of dried cloves
- 1⁄2 teaspoon of dried nutmeg
- 1⁄2 teaspoon of dried allspice
- 1⁄2 teaspoon of dried ginger
- 1⁄2 teaspoon of dried cinnamon
- 1⁄2 teaspoon of dried turmeric
- 1⁄2 teaspoon of dried curry powder
- 1⁄2 teaspoon of dried garam masala
- 1⁄2 teaspoon of dried sumac
- 1⁄2 teaspoon of dried za’atar
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