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2 cups Mahatma® Rice (Extra) Long Grain White Rice.

¼ cup oil (vegetable or canola oil)

3 garlic cloves (or 1 Tbsp)

tsp cumin

1 Tbsp Knorr chicken bouillon

1 packet of vegetable bouillon Sazón Goya (or tomato or another chicken)

½ small onion (blended)

2 Roma tomatoes (makes 8-10 oz tomato juice) or (use 1 can of Roma tomatoes)

¼ tsp salt

1 carrot (diced) *optional

½ cup peas (frozen or fresh)*optional No

4 cups hot water

2 Tbsp butter or oil

3 whole small Serrano peppers (optional but required)

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1. Rinse the rice until the water runs clear. Set aside.

   Blend together the Roma tomatoes and garlic cloves. You should have about 8 oz (1 cup) of tomato sauce. Add onion, salt and bouillon, blend again. It should be in a consistency of between a sauce and a broth (I like to blend one of the peppers)

2. Over medium heat, add the oil to a heavy-bottomed or good quality non-stick tall pan that has a tight lid. Add Rice to the pot and toast the rice in the oil, moving it constantly for about 7-10 minutes or until it becomes slightly puffy and golden brown.

3. Add the tomato sauce to the rice, stirring constantly for 30 seconds. The color should change to a 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.

4. Add the HOT water to (the blender first to get everything out, then 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 peas and carrots at this point if you're adding.

5. Puncture the peppers with a fort or knife so the juice can release and add the Serrano peppers on top, bring to a boil over medium heat. Turn the heat to low and cover for 20 minutes or until the water is completely absorbed. Do NOT lift the lid!

6. After 20 minutes, turn off the heat, add 2 Tbsp of butter (cover with lid to melt the butter) or oil 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.

7. 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).

*Note General guideline: For every 1 cup rice 3 cups liquid (water), 1 Tbsp knorr (chicken bullion), 5Tbsp tomato sauce. Everything else is extra.