Reviewed: Oct. 22, 2009

This was really good!I didnt broth (which i realized after i started cooking), nor did i have jalapenos. i figured i'd just double the chile pepper. i added butter, peas, and more garlic, but this recipe needs waaaaaaay WAY more garlic. to eat it i sprinkled on some cheese and squeezed on some lime and it was perfect!!

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Elissa

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Reviewed: Oct. 19, 2009

I thought this was so tasty. I did change things a little. I only had medium brown rice so I cooked it in the steamer like I normally do. I sauteed the onion, garlic and red bell pepper together with the seaonings. Then I threw in the diced jalapenos, rice and a can of diced tomatoes. I forgot to add the cheese but I thought it was delicious the way it came out. A little spicier than I would have liked but next time I will either leave out the jalapenos or use less chili powder. I definitely will be making this again.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Sep. 25, 2009

Great! I did use Rotel tomatoes and no red pepper, because I didn't have one. I forgot to add the cheese and the rice was wonderful without it.

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Paula

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Reviewed: Jun. 29, 2009

This is one of my favorite recipes ever. We double it, and use pepperjack cheese instead. Also, in a pinch, we've used a box of Uncle Bens rice pilaf and just discarded the spice packet.

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Angie4b1g

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Medina, Ohio, USA

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Reviewed: Aug. 18, 2008

I made rice in a rice cooker; if you do this skip the excessive water/veggie broth as it will make the rice too moist. It is very spicy if you add a can of jalapenos, over all WAY better than restaurant Mexican Rice which I never order/eat.

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gradpath

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Reviewed: Apr. 24, 2008

Not spectacular but a decent way to jazz up brown rice. Used regular brown rice, so I increased the liquid and cooked longer. The recipe makes -way- more than 2 servings, makes more like 6 servings. I halved the recipe and after my BF and I had it last night there is at least a serving left over. Definitely use the cheese. The recipe needs a healthy amount of salt and pepper as well. Even with all those spices it was pretty bland. I'll probably not make it again.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Mar. 24, 2008

This was a delicious side dish. It had the right amount of flavour but was not too spicy. The recipe made quite a lot but it didn't matter because my guests just kept on eating it! Thank you for submitting this recipe. It is one of my favourites.

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Miranda

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

A perfect side to any Mexican dish! Thanks for the great recipe!

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Casper

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Reviewed: Feb. 20, 2008

I make this recipe once a week and serve it with something else for dinner (eg quiche, vegetable kebabs, stuffed capsicums etc). I like to use brown rice instead of white as it is so much healthier and this is the only recipe I have come accross that makes brown rice tasty! I think the grated cheese is the secret. My husband loves it too and doesnt dread any more when I say we are having brown rice tonight!

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dtaanman

Home Town: Sydney, New South Wales, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Oct. 24, 2007

Delicious and great!! I needed to cook the rice longer and needed more chicken broth. I also added more spices (cayenne) since I like spicy foods.

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Jax

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Reviewed: Aug. 6, 2007

I used chicken broth rather than vegetable broth, and regular basmati rice, vs instant rice (3/4c rice for a 1:2 ratio of rice to liquid). Simmered with the broth and other listed ingredients until cooked through (maybe 15-20mins?). This was good and is serving as a side dish tonight to our leftover Southwestern Egg Rolls from this website. Thanks for the recipe, Alison!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 26, 2007

I'm rating this a 5 because it gave me a really good base for a one pot meal that was fresh, fast and good! I added 1 pound of ground beef, beef broth and used fresh peppers and tomatoes from our spilling over the top garden. Jalopenos, chili peppers and a bell pepper and 3 tomatos instead of one. We even ate ours in warm flour tortillas with cheese and salsa! Very good! Thanks!

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: May 1, 2007

It's hard to give five stars to a side dish. Why? Well, because it's a side dish--not the main event. No so with this one. Truly great side dishes seem rare. I will absolutely remember this one as long as I'm able to cook. I served it with Spinich Enchiladas, available at allrecipes, but it is so versatile that it would work with so many dishes. I used a full can of veggie broth and the rice could still have been a little more moist. Don't be afraid to use the jalapeno pepper. Amazingly, with the pepper, chili powder (I used Mexian chili powder) and cumin, this recipe only offers a little zip. It's not spicy HOT, like one might expect. There are so many elements that make this recipe great but the cheese really makes it pop. Don't leave it out. It provides just the right finishing touch. My somewhat picky adult son said this one was amazing! Victory!

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 31, 2006

No cumin, a can of rotel instead of the tomato and pepper, no cheese, and 2 cups of chicken broth are the only changes i made in this recipe. It turned out really well, and pretty healthy too! Everyone who thought it was gummy probably didn't add enough liquid while the rice is cooking--brown rice is different than white rice, folks!!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 20, 2006

I loved the fact that this used brown rice because I love it. I added a whole can of vege broth and had no problem with undercooked rice. I also added cilantro, because I love it and I wanted a little more color in the dish. Thanks for the tasty side Alison.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: May 16, 2006

Following the recipe as written, this was just edible. I should have known better than to use instant brown rice -- the end result was a bit gummy, yet some rice was still undercooked (perhaps more broth??). The spice/heat level was ok, but I probably won't make this again. Thanks anyway.

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Nicolette

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2005

This recipe is outstanding! I've looked for a good mexican rice recipe for a long time. I added cilantro and green onions to mine(using only 1/4 tspn onion powder). I also used 3 cups of beef broth, cut the cheese in half, added salt, and used rotel instead of the large tomato(also eliminating the green pepper). Thanks for sharing your recipe!

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COKAMAMA

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Reviewed: Aug. 20, 2005

very good, I used regular brown rice and left out the jalapeno. (just too spicy for my crew) I cooked the onion and garlic 1st, then added the spices, chicken broth, rice and a can of diced tomatoes and baked it covered at 350 for about a hour and a half. Served and then sprinkled with cheese. I will make this again.

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JULIECT

Cooking Level: Expert

Living In: Groton, Connecticut, USA

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Reviewed: Apr. 25, 2005

GOOD, BUT I CHANGED IT A BIT...I ADDED SOME ENCHILDA SAUCE TO THE RICE AND OMITTED THE TOMATOE(HUBBY DOESNT LIKE) AND THE CHEESE(MAKING IT LOWER IN FAT)

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