Reviewed: Oct. 29, 2009

I have been looking for a recipe that could duplicate the rice I get at my favorite authentic mexican restaurant (over 2 hours away). This comes VERY close. They add diced carrots to theirs...had I done that I would not have been able to tell the difference. I used medium grain rice and toasted it until golden. I worried about the amount of water when I added it but it definitely needs it so don't skimp. Excellent recipe...thank you for sharing!

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missylyn

Cooking Level: Intermediate

Home Town: Kensett, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 4, 2009

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!

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Carolyn

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 6, 2009

started with a Mexican brand rice. the only tomato sauce i had was low sodium, so increased the salt to 1/2 t. had just under 3 C "no chicken broth", so added water to make up the difference. threw in half an onion because of personal taste, and a jalapeno for color and heat. after twenty minutes it had cooked perfectly, but filled up my largest skillet, so next time i will use a stockpot. it was fluffy and exactly the taste i was hoping for :)

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TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 25, 2009

For AUTHENTIC Mexican/Spanish Rice this is good. I will agree with a poster from below. Authentic Mexican food is very bland. I grew up in the midwest where everything is very spiced up. I moved to Arizona and went to many Authentic Mexican restaraunts and nothing tasted "right", only because my right was wrong. If you know what I mean. So I tend to stay away from authentic except for the carnitas. If you are used to Chi Chis, taco bell and O'd mexico type establishments this isn't going to be the type of rice you are looking for. Sorry But this is exactly how my sister in law makes her rice and I have been looking for it. Very simple. Great with chicken. I add a can of mixed vegis drained,

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Mrs. Shineflew

Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA

Living In: Bullhead City, Arizona, USA

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Reviewed: Apr. 11, 2009

While this recipe is pretty simple to make, the taste is actually quite bland. It would have benefited from a bit more garlic or possibly some onions.

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Davis Freeberg

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Reviewed: Jan. 20, 2009

Good recipe but I definitely like to make mine spicier!

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ttwebb1

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Reviewed: Jan. 13, 2009

This is really good and easy to make. Tastes just the rice you get in restaurants.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 21, 2008

Turned out very good. Added corn and peas and some carrot to the rice. Very tasty and close to mexican restaurants. Subtle but good flavor.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Not quite sure what I did wrong, I followed the directions exactly, but I ended up with a soupy mess. I tried boiling for 15 minutes like another reviewer suggested but the rice was done for. Won't be making this again!

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Ashley Marie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 7, 2008

bland even for a side dish, good to put in burritos though

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LOGIC737

Cooking Level: Expert

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Reviewed: Sep. 2, 2008

i am not much on rice dishes but this is GOOD

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dlmiller53

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Reviewed: May 20, 2008

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!

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Doris

Cooking Level: Expert

Home Town: Norwich, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: May 19, 2008

This was okay; I was kind of disappointed. It lacked alot of seasoning. I had to add salt at the table because it was still bland. I think next time I'll try a different recipe. By the way, it makes A LOT!

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AES

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Reviewed: Apr. 17, 2008

I made this for a church dinner party.Topped it with some mexican cheese blend. It was great!A big hit with the crowd. Then put leftovers in a pot with refried beans and salsa. Also very good.

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iworshiptherock

Cooking Level: Intermediate

Living In: Cornelia, Georgia, USA

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Reviewed: Mar. 25, 2008

This is how my grandmother makes it. Mix it in with you beans and some tortillas and it's perfect.

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E.Dantes

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Reviewed: Mar. 7, 2008

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!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

Very good dish! However, I changed the way of cooking the rice since I was using par-broiled rice for this recipe. I boiled the rice before adding to the skillet to brown it for 1 minute. Adding cumin to the mix is a great idea; the rice turned out very tasty as a result. I will definitely try this recipe again.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 10, 2007

I followed the recipe to the "T" and #1 it didn't cook. I had to bring the mixture to a boil first, then let simmer. #2 it didn't have much flavor on it's own. It would be great in a burrito or as a base to something else, but we were disappointed in it as a plain side. Sorry.

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Moglie

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Reviewed: Aug. 13, 2007

This rice is yummy. This was my first time making Mexican rice, and being such a big Mexican food fan, I'm impressed with this recipe. I didn't really measure any of my spices/ salt/ pepper, and I added some green bell pepper. Thanks for the recipe.

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

This was very good rice. I'll use this again for sure. My DH wrapped this in his flour tortillas along with the seasoned meat. Perfect for picky eaters too as there is no onion, no green peppers, and no chunks of tomatoes in this. I used the juice I drained from the fire roasted tomatoes I was using for an accompanying salsa for this instead of the tomato sauce. I used morelos rice and garlic powder. I've also done this as written with the tomato sauce and with minced garlic, still great but a tad better with the changes I had to do the other time. Thanks so much Txcookingprincess, I loved grandma's rice!

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