The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by Christina
Reviewed: Aug. 27, 2009
We really loved this dish! I didn't have any cumin on hand, so I just used taco seasoning, as suggested by another reviewer. I used 1 1/2 tsp., but I think next time I'll use a little more. I omitted the garlic salt and just used 1/2 tsp. garlic powder and no salt b/c of the taco seasoning. I made this to go with tacos, but I think it would be great w/ chicken as well. I will definately be making this again! Thanks for posting. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 26, 2009
Very good recipe. Tastes just like our favorite restaurant's version. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 26, 2009
Terrific! I did not have garlic salt, so I used 1 tsp salt and 2 crushed cloves of garlic. Not overly spicy, it was a great compliment to our soft taco bar. Even the kids loved it!
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Photo by LYNNESKITCHEN

Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2009
Read review- re too much liquid so was concerned but followed as directed and no problem at all. Very easy to make. Overall quite good will make again. In the future would cut back the oil by 25%and maybe add finely chopped green pepper and add some heat. PS use low sodium broth or too salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 24, 2009
AMAZING and SO flavorful. I ended up just cooking the rice as normal (not in oil) to make it a bit healthier. The flavor is perfect, not too spicy. I made a massive batch to freeze and add to enchiladas but I just keep defrosting it and eating it as a side. My husband can't get enough of it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Aug. 22, 2009
Yum...just with a little extra salt these are perfect! Followed the recipe to a T other than that! Thanks J. Casey!
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Photo by mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 22, 2009
Very good! I read all the reviews and put what I thought would even everything out.I only had some boil bag rice! (yuck) so I figured this recipe would kick it up! And it did! I added chopped peppers and tomatoes to it as well! Very good... Will make again!
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Cooking Level: Intermediate

Home Town: Buford, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 22, 2009
This was a great Mexican rice. Well, "great" in the sense of most Mexican food I've ever eaten is in a restaurant in America. I like it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 21, 2009
This was a very very good recipe, and it's so easy too! I added a little bit more cumin in there to make it really stand out. I also put corn in it, just like my grandmother and mother used to make! Good recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 20, 2009
Wow! This rice was absolutely delicious! I made it to go into some burritos, and I ended up just eating it by itself in the end. I sauteed the uncooked rice, onions, and spices in the pan until the onions were tender. Then, I threw everything into my rice cooker along with the tomato sauce and chicken stock. I only used 1 3/4 cups of stock and thought it was the perfect amount. The rice came out very tender but not mushy. Thanks so much for this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 19, 2009
Very good and easy to make. I served it with the Chicken Enchiladas II and it complimented it well. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
I have been looking for a good Mexican rice and I have found a keeper! I followed the directions exactly and it was an awesome compliment to our Burrito dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
This recipe is wonderful! We got perfect, fluffy, flavorful rice. Not mushy at all! And it was so easy :) Went great with our black bean quesadillas. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 17, 2009
The recipe calls for to much liquid and should be revised to 2 cups total including the broth and tomato sauce.. When I followed the directions it came out extremely mushy. The basic flavor was great though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 15, 2009
If you're looking for a perfect mexican rice recipe, look no farther!! I have been looking for a recipe that would be close to what we get at our favorite mexican restaurant in AZ (Popo's in Glendale) and thought I'd give this a try. I made this last night for my weekly "Fiesta Friday" dinner and it was incredible! Everyone raved about how great it was! I doubled my recipe and added garlic and a little bit more cumin, but one major change I made was to use BEEF BROTH instead of chicken...it was perfect! Oh I also put the onions in with the rice while browning it to make sure they were nice and soft. Make sure you take the time to brown your rice -- it made all the difference!! It was fluffy, flavorful and muy delicioso! With the change to beef broth, this was VERY close to Popo's rice. Thanks to Mommyto2 from this mommyto4!! Absolutely fantastic! This will be a regular dish at our Fiesta Fridays!
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Ang

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Avondale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 13, 2009
I just loved this rice!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 12, 2009
This rice stayed moist for days. I still think some things were missing as far as mexican flavor but I would still make again. Thanks for sharing
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 11, 2009
perfect
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 9, 2009
I sauted my onions first, then added the rice, constanly stirring. I added fresh chopped garlic after that for less than a minute to let the aroma come out. From there I continued with the recipe, using sea salt instead of garlic salt to taste. It turned out quite well. I have another rice recipe that I prefer that uses salsa, but this was a good backup. I will turn to it again when I'm out of salsa but have tomato sauce on hand.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 9, 2009
I followed the recipe exactly, and lifted the lid off the pan after it was supposed to be ready to fluff with a fork... and none of the liquid had absorbed, so I set the timer for 20 more minutes... then it was less liquidy, but the rice was still hard! So I set the timer for another 20 minutes and added water... still crunchy, very mad at this point, but not willing to give up, so I added more water and let cook for 30 minutes more... "most" of the rice was not crunchy after all that, but some still was, and what was edible was not good... don't waste your time!
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