Reviewed: Nov. 7, 2009

Absolutely my favourite rice dish ever. Occassionally make it without the onion (don't always have any lying around) but it still tastes wonderful. Thank you so much for the recipe! GREAT food:)

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CEALR

Cooking Level: Intermediate

Living In: Brisbane, Queensland, Australia

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Reviewed: Nov. 6, 2009

It's a bit salty. I cooked 1.5 cups of rice and used the 1 tsp garlic salt that was part of the original recipe for 1 cup of rice. It was still a little salty

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DEDELEW

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Reviewed: Nov. 6, 2009

this was a good basic recipe. it tasted pretty much the same as you can find in mexican restaurants around here. and my husband was happy as he said "it actually tastes like mexican rice" and was pretty impressed. i thought it was a little too wet still. but thats okay. iwould just reduce the broth a tiny bit next time.

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vic

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Reviewed: Nov. 5, 2009

This is good rice, but it's missing something. I'm from Texas, and down here, no Mexican dish is complete without cilantro! This is a very important ingredient. It adds a much needed kick to everything. You don't need a bunch of it, just about 1/4 cup will be plenty. If you're not familiar with it, just use a little until you get your taste figured out. Just add it in when you add in the liquids. It's great.

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Tiffany

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Reviewed: Nov. 5, 2009

Made this with Fajita seasoning instead of the cumin and garlic, and salsa instead of the tomatoes - really, really good. Added some frozen corn to it as well...

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mazzcar

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

Excellent rice dish! I followed the instructions and it came out delicious! I did add a bit more cumin than instructed since I love the taste of it. I served this dish with the 'oven fried chicken III', a side-dish of yellow, orange and red peppers marinated in an Asian sauce and with a bottle of Sauvignon Blanc as suggested! It turned out to be a great meal.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 1, 2009

I love this dish because of its easiness. I made a few minor changes based on the reviews. (1) I was worried about the onions not being cooked enough and I was worried about burning the rice so I partially cooked the onions first then added the rice. I also added a bit more onions. (2) I used onion and garlic flavored tomato sauce for added flavor (3) Along with the cumin, I added onion powder, accent, adobo, cayenne pepper, and season all. It ended up being a great side dish and would probably be amazing for burritos. UPDATE: I realized the first time I made this I accidentally used Swanson's low sodium chicken stock instead of the broth. The 2nd time I used the broth, but I liked the stock better. Also I've added this rice to the Delicious Black Bean Burritos recipe on this site and it was A+!

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Angee

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Reviewed: Nov. 1, 2009

excellent recipe! switched it up a bit -- used brown rice sauteed, added 2 cloves roasted garlic, doubled cumin, and added dried chopped onion, chili powder, adobo seasoning and smoky paprika...(TBSP of each) also a pinch of cayenne pepper. everyone loved it --made to go w/ taco pie!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 1, 2009

great recipe

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cakelady78

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Reviewed: Oct. 30, 2009

Made this to go with Chile Verde. It is delicious! I highly recommend it. I doubled the recipe and added some diced tomatoes because I did not have quite enough tomato sauce.

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ALB

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Reviewed: Oct. 30, 2009

Good rice that I'd make again. I substituted the seasoning for Taco Seasoning I on this site and it came out better that way than the original seasoning blend. Subtle difference but enough to take the rice from ok and good.

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FratTwins

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Reviewed: Oct. 29, 2009

mike's favorite

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marianne

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Reviewed: Oct. 28, 2009

It was good. But need a little more flavor

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sparkle

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Reviewed: Oct. 28, 2009

This was a big hit. Instead of the tomato sauce, I added 3/4 cup RoTel brand diced tomatoes with green chilies. My husband said it tasted better than our favorite Mexican restaurant's Mexican rice.

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sunshinesailor

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Reviewed: Oct. 26, 2009

Fantastic recipe! Made this with the Chicken and Tomatillo and Poblano recipe and it was awesome together.

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Blessed

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Reviewed: Oct. 24, 2009

I usually use a different recipe for rice when I cater, but I tried this one on a whim and had loads of compliments. I'll always use this one!

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lsneed62

Cooking Level: Professional

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Reviewed: Oct. 23, 2009

Very good and so easy. Used crushed tomatoes instead of the sauce. Served with black bean burritos. Very flavorful. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

Great recipe! Perfect mild side dish to accompany my main dish of spicy chicken enchiladas. I do not use garlic salt so used 3/4 tsp garlic powder and about 1/4 tsp salt and only used 2 TBS oil. This rice was as good (and even better) as some of the rice at my local Mexican restaurants!

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Deb B

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Reviewed: Oct. 21, 2009

Fabulous! This is just like the kind at my favorite restaurant, only better! I used 2 crushed garlic cloves and kosher salt instead of garlic powder. It was perfect!

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Mikki

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Oct. 21, 2009

I was so happy to find this recipe! I LOVED how it turned out and my boyfriend enjoyed it as well. I've made it a couple time and never make it quite the same each time. I always add 1/8 tsp of ground cayenne pepper because we like things spicy and helps to give a bit more flavor to the rice. I also add some fresh minced garlic, a little black pepper as well and double the cumin. I've also added diced green peppers and added some cubed chicken at the end to make this its own meal rather than a side dish.

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