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Mexican Rice
SUBMITTED BY:
ginger
PHOTO BY:
Joseph Mejia
"This flavored rice is a local favorite in San Antonio."
RECIPE RATING:
Read Reviews
(116)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons vegetable oil
2/3 cup diced onion
1 1/2 cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
1/8 teaspoon powdered saffron
3 cups water
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DIRECTIONS
In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.
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REVIEWS
Reviewed on Apr. 10, 2003 by MOLSON7
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MOLSON7
Apr. 10, 2003
This was ok but I have had better. It was easy. The cook time listed is too long 25-30 min. is more then enough time.
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16 users found this review helpful
This was ok but I have had better. It was easy. The cook time listed is too long 25-30 min....
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Reviewed on Aug. 29, 2002 by
KRANEY
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KRANEY
Aug. 29, 2002
I would call this a Spanish rice, rather than a Mexican rice, but it was very good! Thanks for the recipe!
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16 users found this review helpful
I would call this a Spanish rice, rather than a Mexican rice, but it was very good! Thanks for...
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Reviewed on Aug. 28, 2003 by
Jason
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Jason
Aug. 28, 2003
I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a little lost as to what to serve with tacos, or fajitas but now I have an answer. This was really easy, and it tasted a lot like the mexican rice we eat at a Mexican restaurant in my area. Of course, I can't afford saffron, so I omitted it but other than that the ingredients were pretty normal and easy to find. And no one was repulsed by green peppers, which the kids have a problem with every time we sit down to eat.
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12 users found this review helpful
I'm never using boxed red beans and rice to go with Mexican food again! In the past I was a...
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Reviewed on Feb. 3, 2004 by DIANE CARTWRIGHT
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DIANE CARTWRIGHT
Feb. 3, 2004
Wonderful recipe. I have been looking for a recipe that resembles restaurant mexican rice and now I have found it. One thing that I recommend is not to stir at all once the rice is in the simmering stage. DO NOT STIR OR EVEN LIFT THE LID if you want perfect rice. My whole family loved it.
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8 users found this review helpful
Wonderful recipe. I have been looking for a recipe that resembles restaurant mexican rice and...
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Reviewed on Jul. 23, 2003 by
DREGINEK
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DREGINEK
Jul. 23, 2003
THANK YOU GINGER for sharing this recipe! I have been looking for a mexican rice recipe forever to no avail. I added a tsp of taco seasoning and sprinkled some cheese at the end to melt! Very good and is a wonderful side dish to one of the many mexican lasagna recipes also found on this site. Will make again and again!
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8 users found this review helpful
THANK YOU GINGER for sharing this recipe! I have been looking for a mexican rice recipe...
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Reviewed on Apr. 10, 2003 by Lily
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Lily
Apr. 10, 2003
I would rename this recipe "San Antonio" as opposed to Mexican. Being Mexican myself and making this rice or eating it from relatives in Old Mexico, the recipe does not call for all that spice nor peppers, much less all that tomato sauce. Less than 1 can is enough if you use tomato sauce. And the rice is supposed to be sauteed with the onion in the oil. It sounds good, but I don't think it's kid friendly. It's just another Tex-Mex variation of the traditional recipe.
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8 users found this review helpful
I would rename this recipe "San Antonio" as opposed to Mexican. Being Mexican myself and...
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Reviewed on Aug. 28, 2003 by GREGORY98
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GREGORY98
Aug. 28, 2003
This is the best version of Mexican Rice I've tried. It's absolutely fantastic. I like to substitute chopped stewed tomatoes (or fresh if they're in season) instead of the tomato sauce. Also be sure to use an oil that does not overpower the dish. Be sure to use the saffron. There have been a couple other reviewers who haven't used it. You have too...otherwise it's like making a lemon dill sauce without the dill (well, almost). Thanks Ginger.
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7 users found this review helpful
This is the best version of Mexican Rice I've tried. It's absolutely fantastic. I like to...
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Reviewed on Apr. 11, 2007 by
ILove2Ck
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ILove2Ck
Apr. 11, 2007
This was the better than the restaurants serve! I only used 1 can of tomato sauce and I used calrose rice. (I've made this numerous times, only so-so with white rice, awesome made with calrose or basmati...different texture depending on rice and whether you sautee it first before adding the liquid.) I use turmeric instead of saffron. (have you seen the cost of that stuff?!!!) This was delicious! My new favorite mexican rice recipe, yeah, it's THAT GOOD!
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5 users found this review helpful
This was the better than the restaurants serve! I only used 1 can of tomato sauce and I used...
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Reviewed on May 2, 2004 by LCATHCART
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LCATHCART
May 2, 2004
This recipe was outstanding! I used Basmati rice as that was the rice that was available to me here in the Netherlands. I have never had a mexican rice recipe come out this good! It was moist and very flavorful. I would not change a thing. It is definitely a keeper and my guests and family loved it! Thank you Ginger for a terrific recipe! Nice to get a touch of tex-mex from an uprooted Texan in Holland.
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5 users found this review helpful