Sazón

Many Latin dishes call for Sazón. Turmeric or annato is what makes the rice yellow when you make yellow rice. (Saffron threads also make rice yellow, but it’s very expensive – around $10 per gram.) The great thing about making your own Sazón is that it doesn’t contain MSG.

 

As much as I love Goya products, according to the nutrition information on the Goya seasoning, it is filled with unsavory ingredients such as Monosodium Glutamate, Yellow 5, Tricalcium Phosphate (Anti-Caking Agent),  Red 40.

 

Popular ways to use Sazón seasoning…

1. Flavoring Rice and Grains: Add to rice, quinoa, or couscous while cooking for a vibrant color and enhanced flavor.
2. Marinating Meats: Use as part of a marinade for chicken, pork, beef, or seafood before grilling, roasting, or frying.
3. Soup and Stew Base: Incorporate into soups, stews, or chili to deepen the flavor and add a rich hue.
4. Vegetable Dishes: Season vegetables like peppers, squash or potatoes before roasting or sautéing.
5. Egg Dishes: Sprinkle on scrambled eggs, omelets or breakfast burritos for added taste.
6. Beans and Lentils: Enhance the flavor of cooked beans or lentils by adding during cooking.
7. Frying and Sautéing: Uses a dry rub or seasoning when frying plantains, yucca, or other starchy vegetables.
8. Snacks and Appetizers: Season popcorn, roasted nuts, or chips with a pinch for a flavorful snack.

 

How much of this seasoning should I use?

General Rule of Thumb

Per pound of protein (chicken, beef, pork, seafood):
1 packet or 1–1 1/2 teaspoons

Per cup of uncooked rice:
1/2–1 packet or 1/2–1 teaspoon

Per quart of soup/stew/broth:
1 packet or 1–1 1/2 teaspoons

Per 4 cups of vegetables:
1/2–1 packet or 1/2–1 teaspoon

Meats & Poultry (chicken breasts, thighs, whole pieces)

1–1 1/2 teaspoons per pound

Great for roasted or stewed chicken.

Beef (ground beef, stew meat, steak strips, picadillo)

1 teaspoon per pound, more (up to 2 teaspoons) for stews or braises.

Pork (chops, ribs, roast, carnitas)

1–1 1/2 teaspoons per pound

Pork absorbs sazón beautifully.

Fish & Shrimp

1/2–1 teaspoon per pound

Use less to avoid overpowering delicate flavor.

Rice Dishes (plain yellow rice/arroz con gandules)

1 packet or 1 teaspoon per cup of uncooked rice

Fried rice or quick rice sides

1/2–1 teaspoon total, depending on salt preference.

Soups, Stews, Beans (beef stew, chicken stew, sancocho)

1–2 teaspoons per quart of liquid

Beans (black, red, pinto, Anasazi)

1 teaspoon per pot (for 3–4 cups cooked beans)

Chili or thick soups

1 teaspoon per pot, add more to taste.

Vegetables & Sides (roasted vegetables – potatoes, carrots, squash)

1/2–1 teaspoon per 4 cups of vegetables

Plantains / tostones

A pinch (1/4–1/2 teaspoon) sprinkled after frying.

Eggs

1/4–1/2 teaspoon per 2–3 eggs

 

 

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