The chicken and rice recipe on Goya.com and the Mexican rice recipe on FoodNetwork.com include Sazon Goya as an ingredient. The chicken and rice recipe uses saffron-flavored sazon, while the Mexican rice recipe uses sazon with coriander and annatto.
To prepare Goya's chicken and rice, chop one 4-pound chicken into eight portions, and season the pieces with adobo with pepper. Brown the chicken thoroughly with olive oil in a pot before setting it aside. Sauté 1 cup of chopped onion, 3/4 cup of chopped green bell pepper and 1 1/2 teaspoons of minced garlic. When the vegetables are tender, stir in 1 1/2 cups of long-grain rice and 1 serving each of chicken bouillon powder and Sazon Goya with saffron. Pour in 3 cups of water, and bring the mixture to a boil. Add the reserved chicken and 1/4 cup of sliced pitted alcaparrado. Allow the mixture to simmer gently for about 25 minutes or until the ingredients are tender. Serve the rice with a topping of peas and sliced pimientos.
Make Mexican rice according to the Food Network recipe by frying 1 diced onion and 4 chopped garlic cloves in olive oil. When the ingredients are soft, stir in 2 cups of long-grain rice and 4 cups of chicken broth. Season with 1 packet of Sazon Goya with coriander and annatto. Add 2 diced plum tomatoes. Cook the mixture over low heat for approximately 20 minutes or until the rice is done. Incorporate chopped fresh cilantro, and serve.