Recipe by TXCOOKINGPRINCESS
"This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef."
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long grain white rice
1 (8 ounce) can
My hispanic father-in-law also gave me this recipe! The only suggestion I have is he told me to use HOT water when you add it in. This seems to help the texture. Now my husband enjoys spanish rice the way he likes!
(Dry texture-not moist/mushy)
I gave this a 3 because I'm actually not really sure what to rate it. It's a good idea...it's the way my hubby said his abuela used to make rice. However, he said it's supposed to be fluffy and this definitely didn't come out fluffy. The flavor is right where it's supposed to be. It's not supposed to have an overwhelming flavor, I guess. This isn't spanish rice. However, I'm looking for a way to make it fluffy...any suggestions?
﻿This rice is exactly the kind of rice you will find in a "traditional" Mexican restaurant. I am not sure
why a couple of people only gave this three stars. Frankly, it was great! Their complaints were that it was bland. However, the point to this dish is that it is to be a side dish. It has a mild flavor, but is to be an accompaniment to the main course. I really liked it.
I really liked this! I halved it & cooked it in my rice cooker. Used 1/2 chicken broth mixed with the water. It cooked up beautifully. My 3 boys loved it!
Wonderful, simple rice, definitely best served as a jazzed-up side dish to accompany black beans, or quesadillas etc... I agree w/ other reviewers that it's a bit on the mild (no, no not bland!) side, but it is what it is -- a nicely-seasoned simple rice, that's more interesting that just plain ol' white rice. I made it as written, except that I toasted the rice dry, added the ingredients up to water, then added boiling water, so that upon being turned to low and covered, it was perfectly done to the right taste and texture in 20 min. Served it alongside chipotle chicken breasts with a sprinkle of green onions for color, and melty cheese. I would gladly make it again as a side to another Mexican entree.
Living in Phoenix, we have had a chance to try MANY mexican / spanish rice dishes! However, we feel this recipe really captures the "true" taste of how it's done! I used real minced garlic, slightly less pepper, and the exact amount of ground cumin. Be careful to not place more cumin than recipe calls for as it would be too strong a flavor & overtake the rice. You can add salt to taste per individual taste after it's cooked. We have declared this as our favorite family rice side dish! Thanks for sharing the recipe!
Believe it or not, a lot of AUTHENTIC Mexican dishes are bland. If you choose recipes that are authentic you will either want to spice it up to your own taste, or just stay away from them altogether if you don't care for bland foods.
I happen to love authentic Mexican food and this rice dish is marvelous!
This tastes exactly like the rice you can get at THE fast food chain. Perfect copycat. I found it to be dry and I have to agree with the others who said it's bland. It definitely needs more salt. Not sure I'd use this particular recipe again. If I did, major tweaking would be necessary.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 208
** Calories from Fat: 34
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