I love this Mexican rice recipe. And with just a few minor additions I would give it five stars. The first time I made it I liked it quite a bit but I felt it needed more texture. So I increased the onion to slightly more than 1/3 of a cup, and I add one rib of small-diced celery at the same time as the onion. (I also use just less than 1/4 t. of cumin, but that's because of personal taste). And with five minutes to go, I add tomatos (2 Roma tomatoes, cored and diced). Adding the celery and the tomato gives it more visual appeal and also a little more texture, but doesn't really change the taste. I think this is such a great base recipe that can be altered to accommodate anyone's personal tastes. I love that the end product looks restaurant-quality, but it doesn't much effort to achieve it!
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I love this Mexican rice recipe. And with just a few minor additions I would give it five...