Colorado Mexican Rice Recipe -
Colorado Mexican Rice Recipe
  • READY IN 40 mins

Colorado Mexican Rice

Recipe by  

"I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  3. Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
  4. Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
  5. Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2003

This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook, so I broiled them instead of baked them halfway through. I also used olive oil on them. They were a little bland; next time I would use some seasoning with them. It also took a LONG time for the vegetable mixture to congeal and the cheese to melt. I also used only one carrot and that was perfect. The potatoes were crispy and the whole thing was incredible!

Most Helpful Critical Review
Sep 23, 2003

The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next time I will boil them a little first or cook them seperatly first. Also, I would take the skin off the tomotes once they come out of the oven(it peels off easily) and then puree them and salt and pepper the vegetables in the oven. The whole thing needed salt and my rice didn't brown. I used mozzerlla instead of the suggested cheese and omitted the chili and although this sounds like a negative review...with the changes I would definately try this again.


22 Ratings

May 30, 2003

I made this one once before and didn't care for it. The cilantro was WAY overwhelming, as was the carrot. But I tried it again today w/several modifications and really liked it! I reduced the carrot to 1 and chopped it VERY small, and left out the cilantro entirely. :) I also substituted cheddar cheese, as I couldn't find the manchego at the grocery store. I also found I needed to add salt & pepper. So....though it doesn't much resemble the original, it was still tasty. Thank you !!

Jan 11, 2006

With some changes, this is a 5 star I believe. The potatoes and carrots were too crunchy for me, so I'd pre-cook those. Other than that we all loved it. It turned out more like risotto than browned or fried rice, but I like that. Very nice flavor. Thanks!

May 30, 2003

I thought this rice had an interesting flavor, and I have to say I enjoyed it. However, my family did not like it at all. The recipe made so much, I had to throw alot away. I won't make again because of how long it took and only I enjoyed it.

Jun 23, 2003

This was great. Quick, easy and delicious. It's good as well from a variety standpoint, as you could easily substitute some of the vegetables. Fantastic!!

Jan 16, 2004

Made it exactly as suggested.It just is a little time consuming. The manchego adds a lot of flavor to it. Thanks a lot for this recipe.

Jun 20, 2003

Yum! I didn't have pea and I forgot the sour cream, but who needs the extra calories? This stuff was great! A little work intensive, though


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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