Reviewed: Sep. 2, 2011

To cut down on the salt issue that another reviewer had, I used homemade chicken broth to cook the rice in and just omitted the chicken bouillion. I also did not add the additional salt called for in the recipe. We don't like green pepper so I used red in it's place. This recipe turned out a lightly "mexican" seasoned rice that complimented my enchiladas nicely.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 3, 2011

This rice was really good, I dont think I would call it Mexican rice but it had some mexican qualities. I just threw all the ingrediants into my rice cooker and it turned out great!

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4 users found this review helpful

Reviewer:

ashadybarlink

Cooking Level: Beginning

Reviewed: Jul. 7, 2011

I was surprised how good this tasted. I always read the reviews because what I cook is based on my time and what I have in the kitchen to cook. So I added 2T of Penzey's chicken soup base in place of the bouillon, and cut the salt back to 1tsp. It was easy, flavorful, and satisfying. Thanks Sonya!

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Reviewer:

Gloria

Cooking Level: Intermediate

Reviewed: Mar. 17, 2008

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.

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Reviewer:

Jessie

Cooking Level: Intermediate

Living In: Hannover, Niedersachsen, Germany

Reviewed: Mar. 16, 2008

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

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5 users found this review helpful

Reviewer:

PrincessAmy

Cooking Level: Expert

Home Town: Rotterdam, New York, USA

Reviewed: Nov. 6, 2007

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.

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Reviewer:

Diana

Reviewed: Feb. 11, 2007

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.

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9 users found this review helpful

Reviewer:

Lawless

Reviewed: Dec. 21, 2006

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.

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16 users found this review helpful