Del Rio's Mexican Rice Recipe - Allrecipes.com
Del Rio's Mexican Rice Recipe
  • READY IN 55 mins

Del Rio's Mexican Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place jalapeno pepper on a baking sheet.
  3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
  4. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
  5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
  6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Oct 02, 2013

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.

 
Sep 05, 2013

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.

 

4 Ratings

Aug 17, 2013

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.

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 104 mg
  • 4%

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

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About the Cook

 
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