Reviewed: Jan. 29, 2009

Very good - I added taco seasoning like it was suggested by previous reviews. I wanted this to be a one pot meal so I added left over chicken that I shredded,some peeled whole tomatoes, sweet corn, and red kidney beans and it came out great.

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Reviewer:

hezekiah

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Reviewed: Dec. 12, 2008

Great recipe!! Just the right amount of liquid so that it is not mushy. I used 3oz of rotel tomatoes instead of what the recipe calls for.

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Reviewer:

JoyLyn

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Reviewed: Nov. 17, 2008

yeah, this is pretty much delicious. i use short grain instead of long grain rice, and it fluffs up perfectly in twenty minutes. also, like many other people, i've used the rotel tomato/chile mix as well as diced tomatoes, and instead of water, i use chicken broth. mmm.

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SPADOOKY

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Sep. 24, 2008

Excellent! I did make some changes based on other reviews. I used chicken stock instead of water, and added a can of rotel tomato with chilli. So good! ****the juice from rotel is about a 1/2 cup. So only add 1 cup of water or chicken broth******.

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Reviewer:

DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Sep. 11, 2008

Very tasty. I used a whole 10 ounce can of Rotel mexican tomatos. Chicken stock instead of water and a small can of corn niblets undrained. I used Basamati rice and had to add a bit more stock halfway through cooking time. Will definitely make again!!!

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Reviewer:

Mindi

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Jul. 24, 2008

I love this rice recipe I find that the flavors all come together very nicely. If you like cumin you will not be disappointed with this recipe.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

This was very yummy. I did use chicken broth instead of water. I left out the salt. I added a jalapeno & garlic to the onion. Makes good rice tacos the next day.

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Reviewer:

DAKATTAK

Cooking Level: Beginning

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Reviewed: Jun. 18, 2008

NOT BAD..........ADDED CORN AND STOCK WITH A LITTLE MORE CUMIN AND CHILLI SPICES.

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Reviewer:

ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 24, 2008

Very tasty! I used a can of Rotel and 1 1/2 cups of chicken broth and a couple dashes of hot Mexican Chili powder...will make it when cooking Mexican!

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cookinggal

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Nov. 17, 2007

Mmmm, easy, tasty... I'd agree to go for the ro-tel/Mexican-style canned tomatoes; otherwise followed the recipe pretty closely. Used low salt chicken bouillion broth and just a dash more salt. Thanks!

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Oct. 30, 2007

Pretty good overall. Not as spicy as I thought. Will save this for sure. Might try to add crushed pepper next time.

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Reviewer:

Purvis

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Reviewed: Oct. 26, 2007

I made this last night and my family loved it. I didn't have regular tomatoes, only rotel, so I used them. I also used heaping 1/2 tsp. of cumin and chili powder. I had to add a little more water (it may have been the type of rice I used). I will definitely make this again!

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ALICAT2999

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Reviewed: Oct. 15, 2007

No so good, sorry.

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Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Oct. 1, 2007

Super easy and super delicious!! I never thought I could make mexican rice myself. This proved me wrong. I did use chicken broth instead of water. So, I omitted the salt. I make it at least 3 times a week!

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Reviewer:

MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

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Reviewed: Sep. 9, 2007

I was hoping this would be a good way to spice up rice. It smelled good cooking, but it tasted really bland. The spices gave the rice a nice color, but no flavor at all... I'm not making this one again.

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Reviewer:

Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 20, 2007

Just OK, nothing special. Was easy to make.

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JEANOR66

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Reviewed: Jul. 18, 2007

This was really easy and good. I doubled the recipe, using onion powder instead of onion (I didn't have one). I used brown jasmine rice (the only kind I had) so it took about 35 minutes to cook. It would be really good with corn thrown in too (I had corn on the side this time). I served it with shrimp tacos, and it was perfect!

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Reviewer:

Sally S.

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

This was good, but I made some changes. I added corn and used chicken broth in place of the water. I also left out the onion because I realized at the last minute I didn't have one. All in all, I will definitely make again

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Reviewer:

chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 16, 2007

This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recommend!

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