Del Rio's Mexican Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 4, 2014
Not good flavor or heat
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Reviewed: Sep. 22, 2014
For me, this wavered between 3 1/2-4 stars. I used brown rice in this recipe and did not have chicken bouillion granules so what I did was used homemade chicken broth and increased the liquid to almost a full cup. I use petite diced tomatoes and took another reviewer's suggestion and added a half teaspoon each of cumin, mexican oregano and chili powder as well as a good amount fresh minced garlic. Not bad--it definetly needed additional spice. I was surprized that it worked well with the brown rice but in a good way. I would make this again BUT I would play with the recipe a bit next time.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Oct. 2, 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.
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Reviewed: Sep. 5, 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.
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Photo by happyschmoopies
Reviewed: 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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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA


 
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