With garlic + red chile. Gourmet Mexican from Chef Rick Bayless. Stovetop or rice cooker. All natural ingredients. Mexican everyday from Chef Rick Bayless. Tomato - red rice, with a few chiles added, holds a revered place as the second course in Mexico's midday meal and as the perfect accompaniment to mole, Mexico's national dish. We like ours with just about everything from tacos to grilled meats and poultry. Rick Bayless: Award-winning chef, author, host of Public Television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Masters. Serves 4. No preservatives. No gluten ingredients used. Not intended for microwave use. Call with comments 800-509-4441 or email info at fronterafiesta.com. fronterafiesta.com for recipes and entertaining ideas from Chef Rick Bayless.
8 oz (226 g) x 6
about 8 per pack
1 cup uncooked long grain white rice. 1 pouch Frontera Roasted Tomato Rice Seasoning Sauce. 1. Saute rice: Cook and stir rice with 1 tbs oil in small saucepan (2 or 3-qt) over medium for 1 min. 2. Simmer and serve: Stir in rice seasoning and 1 cup water. Heat to boil. Reduce heat to very low; cover pan. Simmer until tender, 20 min. Let stand covered 10 min. Garnish with cilantro. Electric rice cooker: Stir rice, 1 tbs oil, sauce and 1 cup water together in small rice cooker. Cook. Let stand covered 10 min. Jazz up cooked rice: Stir 2 tbs seasoning sauce into 8-oz cooked rice; heat in microwave.
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