This Basmati Fiesta Rice is a delicious fusion of Puerto Rican and Mexican flavors, combining the best of both worlds! Instead of traditional short-grain rice, we use nutrient-rich basmati rice, which has a lower glycemic index and a light, fluffy texture. The smokiness of fire-roasted tomatoes, the bold seasoning of Sazón and jamón seasoning, and the briny bite of Spanish olives make this a standout dish. It’s the perfect side for any Latin-inspired meal!

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Fiesta Basmati – A Mexican & Puerto Rican Rice Twist

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Ingredients

• 2 cups basmati rice (healthier alternative to regular grain)
• 2 packets Sazón Goya (con culantro y achiote)
• 1 packet Goya Sabor a Jamón (ham seasoning for a smoky, bacon-like flavor)
• 1 (10 oz) jar stuffed Spanish olives (drained)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups reduced-sodium chicken broth
• 2 tbsp olive oil

Instructions

1. Toast the Rice: Heat 2 tbsp olive oil in a large pan over medium heat.
2. Add basmati rice and let it toast for 2-3 minutes, stirring occasionally.
3. Sprinkle in the Sazón and jamón seasoning, then stir to evenly coat the rice.
4. Continue to toast for another 2 minutes to deepen the flavor.
5. Add the Liquids: Pour in fire-roasted diced tomatoes and chicken broth. Stir well to combine and bring to a rolling boil over high heat (about 1 minute).
6. Incorporate the Olives: Add the drained Spanish olives and stir them into the mixture.
7. Cover & Simmer (Key Step!): Reduce the heat to the lowest setting and cover the pot tightly with a lid. DO NOT remove the lid for 30 minutes! This allows the rice to steam perfectly.
8. Fluff & Serve: After 30 minutes, remove the lid and gently fluff the rice with a fork. Serve hot and enjoy!

Notes

Why basmati rice? It’s a healthier alternative with a lower glycemic index and a fluffier texture, perfect for absorbing flavors.

Don't lift the lid! Letting the rice steam undisturbed is the key to light, fluffy grains.

For extra depth, try adding sautéed onions, bell peppers, or even a pinch of smoked paprika.

Want more heat? Add diced jalapeños or a dash of cayenne.

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How to Make – Step by Step with Photos

Step 1: Gather Your Ingredients

Before starting, make sure you have all your ingredients measured and ready to go. This will make the cooking process smoother. Here’s what you’ll need:

• Basmati rice (for a healthier, fluffier texture)
• Sazón seasoning (adds color and classic Latin flavor)
• Jamón seasoning (for a smoky, bacon-like taste)
• Fire-roasted diced tomatoes (for a hint of smokiness)
• Stuffed Spanish olives (adds briny, savory contrast)
• Chicken broth (to infuse rich depth into the rice)
• Olive oil (to toast the rice and bring out a nutty aroma)

Step 2: Toast the Rice

Start by heating 2 tablespoons of olive oil in a large, deep pan over medium heat. Once the oil is warm, add 2 cups of basmati rice and stir to coat it evenly in the oil.

Allow the rice to toast for about 2-3 minutes, stirring occasionally. This step helps bring out a subtle nutty flavor and ensures the grains stay separate and fluffy when cooked.

Step 3: Add Seasonings

Once the rice is lightly golden, sprinkle in 3 packets of Sazón seasoning and 1 packet of jamón seasoning.

Stir well so that each grain of rice is evenly coated with the seasonings. You’ll notice the rice taking on a vibrant orange-red hue from the Sazón. Keep stirring for another 1-2 minutes to let the spices bloom and enhance their flavors.

Step 4: Add the Liquid Ingredients

Pour in 4 cups of reduced-sodium chicken broth and 1 can of fire-roasted diced tomatoes (with juices). Stir everything together to combine.

At this stage, raise the heat to high and bring the liquid to a rolling boil. This takes about 1 minute and is an important step to ensure the rice starts absorbing the flavors properly.

Step 5: Incorporate the Olives

Once the broth is boiling, add the drained stuffed Spanish olives and give the mixture a gentle stir. The olives will add a slightly salty, tangy contrast to the dish, balancing the smoky flavors of the tomatoes and seasonings.

Step 6: Cover and Simmer (DO NOT OPEN THE LID!)

Now comes the most crucial step—covering the pot and letting the rice steam properly.

• Lower the heat to the absolute lowest setting.
• Cover the pot with a tight-fitting lid.
• DO NOT open the lid for 30 minutes!

This step allows the rice to slowly absorb the liquid and steam evenly, creating the perfect fluffy texture. Opening the lid will release the steam and disrupt the cooking process, leading to unevenly cooked rice.

Step 7: Fluff the Rice and Serve

After 30 minutes, turn off the heat and remove the lid. Use a fork to gently fluff the rice, making sure to separate the grains without overmixing.

You’ll notice how the rice is perfectly tender, infused with spices, and packed with flavor. The tomatoes have melded into the dish, and the olives have softened slightly, adding a delicious pop of saltiness in every bite.

Customization Options

• Make it a full meal: Add shredded chicken, shrimp, or sautéed veggies.
• Turn it into a soup: Add extra broth and some beans for a delicious rice soup.
• Make it creamy: Stir in a bit of butter at the end for extra richness.
• Add protein: Mix in diced chorizo, turkey bacon, or even tofu.

Serving Suggestions

• Serve with grilled steak or chicken for a hearty meal.
• Pair with black beans and fried plantains for a Cuban-style plate.
• Use as a filling for burritos or stuffed peppers.
• Serve alongside tacos or enchiladas for a full Mexican feast.

Final Thoughts

This Basmati Fiesta Rice is a flavorful, easy-to-make dish that brings together Mexican smokiness and Puerto Rican richness in one bowl. Whether you serve it as a side or a main dish, it’s guaranteed to be a hit. Try it out and let me know how you customize yours!