This is more like chicken flavored rice than mexican to me. It is good, but I don't understand why they tell you to store the seasoning. There is not enough seasoning to make the rice twice. It is also very salty.

First made on March 10, 2008 Next time I would add chili powder.

Over all this recipe was surprisingly good. I was in a hurry and had to make a few changes. The first being I did not have the time to cut up onions and peppers so they were left out and instead I added one teaspoon of onion powder. I took the advice of the other reviewer and added a can of diced tomatoes. Instead of the boullion granules I replaced it with half the water called for and half chicken broth. By doing this it ends up less salty and you could add the original salt required before or after cooking. Another thing I would do the next time I make this recipe would be to use the required liquid on the package of the rice. After cooking it still came out a little too moist and mushy.I doubled this recipe for a family of five and there was only a small amount left over. Even the pickiest of eaters went to town on this rice.

I was really dissapointed with this recipe. It was WAY too salty. I doubled the recipe because it was for 10 people and I had to add 2 cups of instant rice to absorb the excess water and salt. I added black beans, which was good.

I was looking for a Mexican or Spanish rice side dish and I liked the combination of ingredients for this recipe. I threw the ingredients into a rice cooker for a time saver. I added a 1/2 can or about 8 oz. of Mexican stewed tomatoes. I lowered the chicken bouillion from 2 T to 1 T. and didn't add any of the salt. The rice turned out excellent. It was better than the main dish.