The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 20, 2009
Excellent! i doubled the recipe and added corn. i also had to add extra red sauce. will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 19, 2009
Love it, followed it exactly and it's mild and tender, I did saute sliced onion and also green pepper first then added the rice. Next time I'll try using taco seasoning in place of the garlic salt.
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Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA
Living In: Kapaa, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 18, 2009
I'm originally from Texas and I've eaten a lot of Mexican rice over the years. I made this last Sunday along with some very tasty chicken enchiladas. It turned out great! Some of the best Mexican rice I've ever had.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 17, 2009
Good basic recipe. I added 1 teaspoon cilantro and some chopped tomatoes as well before cooking the mix for more flavor.
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Cooking Level: Expert

Living In: Fremont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 16, 2009
Yummy! So easy and so delicious! I made exactly as written, and my rice didn't puff until it was cooked. Served with Salsa Chicken.
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Cooking Level: Intermediate

Home Town: Eldorado, Illinois, USA
Living In: Palatine, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 14, 2009
Everyone loves when i make this!!! I reduce the tomato sauce to 1/3 cup and leave out the onions. tastes even better than our favorite mexican restaurant!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 14, 2009
This is the recipe I go to all the time now for Mexican rice. I do use the "Taco Seasoning I" recipe for the spices and add a little more just to spice it up. I also add diced onions.
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Cooking Level: Intermediate

Home Town: Denison, Texas, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2009
Good rice, served accompanied by Angela's Awesome Enchiladas (which were very good). We eliminated cumin, substituted with fajita seasoning. Previous posters were correct, the rice didn't puff until after adding water and cooking it all off. Recommended.
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Cooking Level: Beginning

Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2009
I followed the recipe exactly. It turned out perfectly. It is the most flavorful and delicious Mexican rice I have ever eaten and I will make it every time we have Mexican food.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2009
I think you need to use minute rice...? My rice was still quite hard after even 40 minutes. Additionally, we did not care for the flavor. It tasted very plain- basically crunchy rice in tomato sauce. Sorry, but I advise that you keep searching!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 13, 2009
This rice was very good! I'm giving it 4 stars, I did think that 3 Tablespoons was too much oil. I used all three but I will try two next time, as the rice was very oily. I was out of tomato sauce so I used 1/2 cup of medium salsa instead and it actually added great flavor! I think I will always use salsa in it from now on. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Bethesda, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2009
I've never made Mexican rice before but I have to say this came out perfectly, and although it does have good flavor I think it was missing something, just not sure what. I would give it 4 1/2 stars if I could but since I can't I'm rating up and giving it 5 because of the ease of the recipe, that it came out great, and will just add some additional spices next time around. Great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2009
I don't necessarily want to give this recipe only 2 stars because I have a feeling I did something wrong... but the recipe did not turn out great. The rice was not cooked well and I followed the directions exactly, no substitutions or anything. I will try it again sometime and hopefully it will turn out better.
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2009
I really wanted this to be PERFECT. And it wasn't bad....it was just ok. Maybe some taco seasoning instead of just cumin? The consistency wasn't quite there either, and I made it exactly as written (except for the use of veggie broth instead of chicken, I don't eat meat.) Like I said, not bad, but I think I'll keep looking.
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Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 12, 2009
I added a little bit of the Taco Seasoning from this site and about a Tbs. of Lime Juice to this to really punch it up. Amazing!
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Cooking Level: Expert

Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2009
This recipe was so simple and good. I have always wanted to know how they make the rice served in restaurants....well this is just like it. The only difference I did was reduce the oil to 2 tbspns to save a few calories. I don't need to ever buy another box of packaged mexican rice again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2009
Perfect 'as is.' What I also love about it is its versatility, in that you can add green peppers or a little more spice if that's your taste, and it turns out great. The only thing I do differently is saute my chopped onions at the same time as the rice to bring out their flavor. I've never had a problem with my rice browning and puffing; the only time I did was when I was forced to substitute parboiled or minute rice. For anyone complaining that it's too bland, rice is supposed to serve as a fire extinguisher for the other spicy/jalapeno/chile pepper items on your plate. This is the recipe I use all the time. Everyone loves it.
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Cat
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2009
I had never made Mexican rice before, I guess I was intimidated by the dish, even though I grew up in Mexico. But this was phenomenal! The only changes I made were adding green onions and a whole garlic and instead of 2 cups of broth, I used two cups of water a 1 chicken bouillon cube. Delicious! Can't wait for dinner to eat with taquitos.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2009
This was so good! Exactly what I was looking for. Instead of garlic salt, I used 1/2 tsp salt and two cloves fresh garlic (pressed). I also added 1/2 tsp chili powder and 1/2 tsp paprika. But I'm sure it still would've tasted great without my changes since I really didn't change much. I will definitely make this again! Thank you for the wonderful recipe.
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Cooking Level: Intermediate

Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 7, 2009
My suggestion is to skip the box mexican rice and make this. It takes half the time and tastes twice as good!!!
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