I have made Mexican rice before, but had never found the perfect recipe until now! I tried this one for the first time this evening, and it was perfect! Absolutely delicious! I did do a tiny bit of tweaking for convenience sake and to use what I had on hand, but I basically followed the recipe. I doubled the recipe because we had some company over. In the interest of time, I used two 14 oz cans of diced tomatoes (juice drained off so I didn't have too much liquid) instead of seeding and chopping a couple of fresh ones. As per another reviewer's tip on the ratio of liquid to rice, I used four cups of broth to two cups of rice. I'd used half an onion for another side, so instead of using a whole onion for a double batch, I just used the other half of the onion I'd already chopped. I think it would have been fantastic with the full amount of onion too though. I also cut out the jalapeno, because my husband can't take much heat, and used olive oil rather than vegetable oil. But other than that, I prepared the recipe as written. This has gone into my recipe box, and will be my go-to recipe for Mexican rice from now on!
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I have made Mexican rice before, but had never found the perfect recipe until now! I tried...