"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." — PRINCESA
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uncooked white rice
medium tomatoes, halved
fresh shelled green peas
potato, peeled and chopped
fresh cilantro, chopped
serrano pepper, chopped
salt to taste
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!
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 cerrano......lol although this sounds like a negative review...with the changes I would definately try this again.
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 !!
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!
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Colorado Mexican Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 359
** Calories from Fat: 163
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