Don’t miss making this Arroz Rojo. This Mexican red rice is incredible served with tacos, burritos, enchiladas, or the quesadillas I posted last week.

I’m getting fabulous flavor with this Arroz Rojo is blending canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with broth, and stirring through some cilantro, green onions, lime juice, salt, and pepper.

Cooking your rice and other grains in broth infuses them with so much flavor, and when you use the Massel broth I’ve use you don’t need to add as much salt.

Like most Aussies, I’ve grew up using Massel broth, and would never use anything else. This family-owned company is a household name in Australia, enjoying about 70% of the market. Why? Because the quality and flavor is superior to anything else on offer, and all of their products are gluten-free, vegan, and kosher.

I am so excited that Massel products (bouillon cubes, powder, and liquid) are now available in the United States, and I’m really proud to be their ambassador. I’m loving getting all of your emails about how much you love the product. For those of you who haven’t tried it, use the store locator to find out where you can get Massel in your area or get it online from Amazon.

You can get Massel broth in concentrated liquid stock, bouillon cubes, handy travel 7’s cubes, and all-purpose bouillon powder and seasoning. You can get Massel broth in three flavors – vegetable, chicken, and beef, and they are all vegan! The chicken broth literally tastes like it’s made with chicken fat, but it is vegan. For those of you avoiding aliums (onions, leeks, scallions, shallots, chives, garlic) the Massel 7’s cubes are allium-free.

Don’t miss making this Arroz Rojo. This Mexican red rice is so versatile and amazing.

Disclaimer: I am an ambassador for Massel. But, my opinions are my own.