Reviewed: Nov. 16, 2006

Good. Will probably make it again.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Nov. 15, 2006

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?

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Nov. 11, 2006

I did the recipe exactly as stated and ran into one little snag. I cooked the rice for the 20 minutes and when I opened the lid it was still really soupy. I brought everything to a boil and then reduced the heat and simmered for 15 minutes (Just like you would prepare regular rice). Hope this helps.

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prov31princess

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Reviewed: Oct. 5, 2006

This rice recipe had a strong tomato aroma, and it lacked in flavor. In actuality, I felt it almost had a sour taste to it.

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mindaann

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2006

Very good, but after adding the water, you may want it to boil before turning heat down and putting on lid. It soaks up more of the liquid.

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Lizard

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Reviewed: Jul. 22, 2006

It was dry and sticky with no taste. I added one 16 oz. jar of picant sauce. And some taco sauce.Which gave it some taste.. Will not make again.

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seiermom

Cooking Level: Expert

Living In: Grand Blanc, Michigan, USA

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Reviewed: Jul. 2, 2006

Used brown rice and chicken stock instead of water came out great. Added peas and topped with green onion when I served.

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jun. 27, 2006

We loved this recipe. I have now replaced my old recipe for the rice with this.

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Corvettecarey

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2006

this recipe was good but, it did not have too much flavor... Except for when I put it in some burritos that I made.. But just plain not as flavorful as I wanted it to be.

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lizity

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Reviewed: Jan. 10, 2006

This is a great recipe, easy to make. We enjoyed it.

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ANDYB1992

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Reviewed: Dec. 13, 2005

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)

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mariella

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Reviewed: Dec. 1, 2005

I did not care for this recipe.

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uncnurse34

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Reviewed: Nov. 22, 2005

Very bland, uninspired rice. Won't make it again.

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ITSGRIM

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Reviewed: Nov. 9, 2005

Very disappointed in this recipe. Turns out to be very very bland. The recipe on here called Mexican Rice II is MUCH better, and not bland at all.

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CHRISSYSDMT

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Reviewed: Nov. 1, 2005

This was a big disappointment.

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AmyLP

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Reviewed: Oct. 17, 2005

this was a great side dish. We put in tortilla's with fajitas. The recipe makes a huge serving and for two average adults it was WAY to much food.

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momto4

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hagerstown, Maryland, USA

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Reviewed: Sep. 25, 2005

This recipe is simple and delicious. I added chopped onions for added flavor. My family loves this as a side dish served with refried beans and tacos.

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ZANNE1COOKING

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Reviewed: Aug. 14, 2005

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.

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