Colorado Mexican Rice Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 20, 2002
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!
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Reviewed: Jul. 22, 2002
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 !!
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Photo by Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA
Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 24, 2002
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.
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Photo by Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA
Reviewed: Jan. 25, 2002
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!!
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