Recipe by Kristen
"This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor."
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long grain white rice
1 (15 ounce) can
whole peeled tomatoes
onion, roughly chopped
chopped fresh cilantro
chicken bouillon granules
freshly squeezed lemon juice
Good rice, was a little crunchy even after adding and extra 1/4 cup of water. Did not use a jalapeno because I can't handle that much spice. Otherwise was pretty good.
I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed some spices added like cumin or chili powder. I did use rotel instead of just peeled tomatoes and I do think that helped. My husband thought it was pretty good though and tasted more like rice you would get in a Mexican restaurant. The problem I did have though was that the liquid was absorbed into the rice in the 20 minute cooking time, but, even after sitting the additional 5 minutes the rice still had a slight crunch to it. I don't plan on making this again.
I loved this recipe! For my taste I would use less cilantro but this is by far the best Mexican rice recipe I have tried.
* Percent Daily Values are based on a 2,000 calorie diet.
Del Rio's Mexican Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 19
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