Recipe by ginger
"This flavored rice is a local favorite in San Antonio."
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1 1/2 cups
uncooked white rice
chopped green bell pepper
1 1/2 (8 ounce) cans
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.
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.
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.
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!
I would call this a Spanish rice, rather than a Mexican rice, but it was very good! Thanks for the recipe!
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.
I started out with leftover Chinese take-out rice so I had to modify the cooking directions. I sauteed the peppers, onions and garlic in butter, then added the cooked rice and the remaining ingredients, using just a little water. The chipotle chili powder I used is hotter than regular old chili powder, so I used just 1/4 of the amount called for and it was plenty spicy for us. The saffron wasn't noticeable so I don't know that I would even bother to include it. I simmered this for just about 10 minutes or so just to meld the flavors. Unlike some of the other reviewers, I'm not fussy about what you call this, or whether or not it's authentic. What's important to me is that it tastes good - and it did.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 50
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