Authentic Mexican Rice (Arroz Rojo)




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1 1/2 cups Mahatma® Rice Extra Long Grain White Rice

3 tbsp neutral oil

1/4 onion (diced)

1 garlic clove (crushed)

1 tbsp Knorr chicken bouillon

1/2 tsp garlic powder

2 roma tomatoes (makes 8 oz tomato juice)

2 cups hot water

1/4 tsp salt (or to taste)

3 sprigs cilantro

1 jalapeno


Over medium heat, add the oil to a heavy-bottomed or good quality non-stick pan, then fry the onions and garlic

When the onions and garlic have lightly browned, remove the garlic and set it aside.

Add Mahatma® Rice Extra Long Grain White Rice to the pot and toast the rice in the oil, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.

Add the Knorr chicken bouillon and garlic powder, the mix and continue toasting for another minute.

Blend together the roma tomatoes and fried garlic clove. You should have about 8 oz (1 cup) of tomato sauce.

Add it to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.

Add the HOT water to the rice. It has to be hot- if the liquid isn't bubbling on the sides of the pot, your water is not hot enough. Stir in salt to taste at this point if you're adding. I recommend about 1/4 tsp.

Add the cilantro and jalapeno on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to the low and cover for 20 minutes. Do NOT lift the lid!

After 20 minutes, turn off the heat and fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- that is what we want. Just gently fluff & mix it into the rice to distribute evenly.

At this point, the rice is ready if you don't like overly soft rice. This is good for me, but if you want it more soft & fluffy, cover for another 10 minutes (no heat).




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