The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jun. 30, 2009
We all enjoyed this rice with our burritos. Even though I didn't have enough cilantro, it was good. I didn't put in the jalapenos because my son and husband wouldn't have enjoyed it, so I put it only on my portion.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 29, 2009
The dish was ok, not great. I would try it again with some different spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 24, 2009
My partner is from Mexico and he insists this is very authentic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 17, 2009
Awesome! Was a little dry at the end of cooking time...next time I will add more broth. The only Mexican rice I will make from now on.
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Cooking Level: Intermediate

Living In: Broomfield, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 4, 2009
YUM! Absolutely delicious. I made it exactly as the recipe said to and it was super. I had to add a little more chicken broth about 1/2 way through cooking because it was cooking down too much, but that's the only change I made. I have added this recipe to my recipe box!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 26, 2009
I made this as a side dish for Cinco de Mayo and it was really good. I had to sub yellow and red bell pepper for the green because that's what I had in the fridge. Will make again for sure.
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Shanghai, Shanghai (Municipality) , China

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 19, 2009
This is a delicious recipe. I used brown rice and it turned out very good. One thing I would add is lemon juice just to give it a zip. Other than that, this will be my go to recipe for Mexican rice from now on.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 18, 2009
Big hit in my house. Made it for my father and he raved about it. Thanks!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 15, 2009
HOLY WOW this is good rice! I wish that I could give more stars. I have found a recipe so good I will never look elsewhere for a Mexican/Spanish rice dish. The fresh ingredients are so tasty in this. My only suggestion to anyone who would like to make this is to do all your chopping/slicing/dicing before you actually start the sautéing of the rice; otherwise you may burn your rice. We have made this twice in the past week because it is just that good! Thank you for sharing this wonderful recipe.
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Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 13, 2009
I didn't have garlic, or bell pepper - i think it would be much better with those two ingredients.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: May 12, 2009
too spicy but lacked flavor
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: May 12, 2009
Bland, no flavor at all. Sorry.
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Cooking Level: Intermediate

Living In: Butler, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 11, 2009
This is great -- exactly what I was looking for to complement Mexican meal! We didn't have a jalepeno, fresh tomato or chix broth on had so I skipped the jalepeno, used a can of diced tomatoes with peppers in it and used more bouillon cubes and water. With all the subs., it was still great so I'm looking forward to trying it with fresh ingredients next time. Will definitely make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 11, 2009
I loved this. It was easy and simple to make! I used two tablespoons of minced garlic instead of a fresh clove, and canned chopped green chilis instead of jalapenos and tomatos (im not a fan of either). The chili cooked nicely with the rest of the rice and blended all the flavors together. I served this rice alongside the Tequila shrimp with avocado wedges and everyone raved about how great it was.
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Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 8, 2009
For the folks that don't like the green bell pepper in the rice, what I do is put it a slice of it in the rice while it cooks and then remove it when the rice is done. This way you still get the essence of the pepper in the rice but not the pepper itself!
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Cooking Level: Intermediate

Home Town: Rio Grande City, Texas, USA
Living In: Altus, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 7, 2009
Absolutely amazing! I liked it better than the rice i get at my favorite mexican restaurant. The only thing I skipped was the jalapenos because some of out guests don't like spicy food. Still amazing I can't wait to try it with the jalapenos next time for the extra flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 6, 2009
I tried it and it has a good flavor. I over salted it though. I don't think it needs salt if you are using broth and cubes to flavor it. Not bad, only thing was the color was off a bit. Maybe add some tomato paste and sauce to give it a deeper orange color. But the flavor was good, cept for the saltiness. . . my fault.
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Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA
Living In: Celaya, Guanajuato, Mexico

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 6, 2009
Very good, easy to make and a perfect side dish to go with mexican main dishes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: May 6, 2009
Good mexican rice. Not exactly what I was looking for, but still good. My daughter likes the rice at our local resturant, but she doesn't like chunks of veggies in it - maybe next time I'll try it with onion and garlic powders and tomato sauce. I used veggie broth and no peppers.
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Cooking Level: Intermediate

Home Town: Adak, Alaska, USA
Living In: Mount Vernon, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 5, 2009
This was wonderful! I omitted the green pepper, used olive oil, and sauteed the onions after the rice was browned, then added the broth, etc. Added the cilentro just before serving. Maybe this isn't authentic Mexican, but it's like the restaurant Mexican rice I love. This is a keeper! Thanks for sharing this!
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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA
Living In: Westfield, Indiana, USA

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