This recipe makes a very delicious, very authentically Mexican-tasting meat. I have used chicken and I have used red meat, and they're both excellent with this recipe. Follow the directions exactly, then taste and add more spice to your liking. I love to use this to fill tacos and tortillas. So easy and tastes like you spent all day on it.

Reviewed On: Oct. 29, 2009

This gets four and a half stars for taste and 5+ for ease of preparation! If you like to make breakfast or you are having company, you must try this recipe. There is plenty of leeway for alterations to taste. I used mango jam and a dash of crushed cardamom on mine. It's an excellent base recipe. My houseguests loved it. I can't stress how easy this is to prepare. I used Egg Beaters (the kind with "yolks") and day old French bread off the sale rack. I made it the night before and I swear, it took six minutes to prepare. DO leave it in the full 50-60 minutes. If it's getting too brown on top before the time is up, put some aluminum foil on it and stick it back in the oven- it'll be fine. I can't wait to try this a hundred different ways. Thanks for sharing!

Reviewed On: Feb. 6, 2009

Just like the restaurant! I recalculated it for 16 servings (Christmas dinner side). Don't worry about it 'puffing' just toast the rice a little in the oil and continue on with the recipie-- it WILL turn out. Very mild and basic, just authentic Mexican restaurants serve. If you want to spice it up, knock yourself out and put whatever you want in it, but Mexican rice is usually very mild to balance the heat from the main dish. This is a very good recipe and I know it will be devoured by all at Christmas dinner. Mi gusta!

Reviewed On: Dec. 23, 2008