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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Preheat oven to 350°F.
Heat water to boiling, and add bouillon. Stir to dissolve, and set aside.
In small bowl, combine poblano chile, basil, mint and oregano, and Adobo to taste. Set aside.
Heat olive oil in ovenproof saucepan over medium heat, and sauté shallots until translucent, about 5-6 minutes.
Add rice, and sauté until coated with oil and heated through, about one minute. Rice may jump or pop.
Add bouillon water and herb mixture to saucepan, and bring to simmer, stirring once or twice to prevent rice from clumping or sticking to bottom of pan.
Cover pan, and place in oven. Cook until rice is tender, about 12-14 minutes.
Remove from oven and let stand, covered, for five minutes to steam. Uncover, and separate rice grains with fork, releasing steam.
Season with more Adobo to taste. Serve at once.