Mahatma Rice Unites

Our organically grown, 100% Whole Grain Brown Rice is the perfect rice for a delicious meal. It is Certified USDA Organic and is NON-GMO Project Verified. This environmentally conscious alternative is also Gluten Free. Our brown rice has a subtle nutty flavor which is perfect for anything from traditional meals to new and innovative dishes.

About Riviana Foods Inc®

Mahatma is a Riviana Foods Inc. brand. Riviana brands are well known for their quality and excellence, leading the rice industry in innovation, and providing high-quality products you can be proud to serve your family.

Mahatma Organic Brown Rice, 100% Whole Grain Rice, 2 Pound Bag

• Uncooked, organic, 100% whole grain brown rice
• 2 pound bag of rice with a nutty and chewy flavor
• Gluten free, Non-GMO Project Verified, and Kosher
• Contains no MSG or preservatives
• Can be prepared on the stove or in the microwave

Arroz Congri Recipe

This Cuban black beans and rice dish cooking together with the savory hints of pork is the epitome of love. Arroz Congri is an easy rice and beans recipe and traditional Cuban rice dish that makes a great weeknight meal for any family.

Ingredients:

• 1 pound black beans
• 6 cups of water
• 2 cups Mahatma Organic Brown Rice
• 5 strips of bacon, cut into pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 1 large red bell pepper, chopped
• 3-4 garlic cloves, minced
• ¾ tsp ground cumin
• ½ tsp ground oregano
• 2 bay leaves
• 4 cups black water from cooking the beans
• salt & pepper to taste
• cilantro bunch, chopped for garnish

Directions:

1. This recipe starts with the frijoles. Put the beans and bay leaves in a saucepan and cover with 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Add water when necessary to keep the beans covered by 1 inch, until just tender. This will take about one hour. Season with a pinch of salt to taste.
2. Now it’s time to have some fun! Fry the bacon and oil in a 6- to 8-quart pot. Cook over medium-low heat until slightly crispy.
3. Add the onion, pepper, garlic, cumin, oregano and stir for about 10 minutes. Add the rice and stir to coat. Add the beans and their liquid, stir well, and add enough water to cover the beans and rice by about 3/4 inch.
4. Bring to a rolling boil over medium-high heat then turn down the heat to maintain a gentle simmer. Cover tightly and do not uncover until the water is absorbed and the rice and beans are both cooked throughout about 20 minutes. Season to taste with salt and pepper.
5. Once done, garnish with cilantro and drizzle with a little olive oil just before serving.