In Mexico, rice is traditionally served with meat, chicken, or fish as the second course of the midday meal. It gets its beautiful red color and its rich flavor from tomatoes. Pair Mexican rice with our most popular Mexican entrees—Carnitas, Barbacoa Jalisco, and Pork Al Pastor—for a satisfying meal.
INGREDIENTS Rice cooked with tomatoes, garlic, carrots, peas, corn, garlic and chicken bouillon.
ALLERGENS Produced in a facility that uses Wheat, Almonds, Peanuts, Sesame Seeds, and Eggs
Hot Water Bath Take your frozen rice/beans out of the freezer and directly to Hot Water-Bath (Baño Maria) method: Use boiling tap water and immerse the plastic-wrapped rice in a large pot for about 15 minutes, stirring occasionally. Stirring is important because it prevents a cold zone from developing around the food, insulating it from the remaining warm water. You can serve the rice directly from the bag to a platter then directly to the table.