The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Photo by amandak23k
Reviewed: Oct. 6, 2009
I didn't have the saffron so I just ommited that. I love onions and green peppers in my mexican rice. This is very good, it was a little tomatoey to me but still good. I used a cup of instant white rice that was already made which made this very quick to make. I just added the tomoto sauce, chopped onion and green pepper and the spices to the already cooked rice and cooked for about 10 - 15 minutes while my enchiladas were baking. Great stuff!
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Photo by amandak23k

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 28, 2009
I used spanish saffron rice (yellow package) instead of buying jasmine rice and saffron spice bec. it is expensive and I used smoked green chile peppers from Mexico that I bought at an Harris Teeter event and WOW all put together delicious! Spicy and very tasty :) Oh I did need to occasionally stir my rice bec. some stuck to the bottom and burned and 30 min. was plenty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 25, 2009
This was a HUGE hit with our family members from Italy. We thought instead of doing the typical Italian meal, we would have them explore Mexican food. A fabulous recipe and SO easy to make! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 2, 2009
I've been making this for over three years now and everyone always loves it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 27, 2009
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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 16, 2008
This was absolutely delicious and tasted exactly like the mixes I get in the box. It was a little salty, so I would cut down on that. I didn't have any saffron so I didn't use any. I used brown rice, and it came out just fine.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 24, 2008
I found the rice to be quite bland so I used only a little bit of tomato sauce and substituted salsa for the rest of the amount called for the tomato sauce.
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Photo by CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Photo by somethingdifferentagain?!
Reviewed: Sep. 23, 2008
This was good! I enjoy saffron rice's often, and I liked it's addition to this Mexican-type rice:it gave it a little more flavor. Will make again not only because it was good, but also because the Saffron cost $14.- and I want to use before it goes bad :).
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Photo by somethingdifferentagain?!
Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 27, 2008
Good tasting rice...but this is not Mexican rice. sorry :|
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Photo by vero

Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 12, 2007
flavor was excellent!! but i need to learn how to do rice
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 28, 2007
This rice is awesome! I didn't have saffron so I substituted a little bit of paprika and it was great!
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Home Town: Little Rock, Iowa, USA
Living In: Plumas Lake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 12, 2007
Delicious! I only use red peppers, because that's what I usually have on hand. Green peppers would add a nice touch of color though. Thanks!
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Photo by XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 28, 2007
This was very good. I loved the addition of saffron quite a bit to the rice recipe I did cut back the tomato sauce to one can and I think next time I may cut it back just a little more.. maybe 3/4 of the can. I also added some chopped fresh spinach during the last few minutes of cooking. Wonderful.
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 24, 2007
Good basic rice. I used brown rice and only 1 8oz. can of tomato sauce and it was perfect- just cooked about 5-10 minutes longer because of the brown rice. Had this with our Mexican meal tonight.
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: Dec. 8, 2006
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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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 2, 2006
super good! my family loved it! I also put in some yellow and red bellpeppers and it turned out great!
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Cooking Level: Intermediate

Living In: Paramount, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 24, 2006
Turned out very mushy and too tomatoey, even though I only used 1 can of tomato sauce.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 20, 2006
This was so delicious! I didn't have saffron but didn't miss it either. Otherwise I followed directions and I loved how this rice came out. Added to black bean tortillas.
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Photo by BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 11, 2006
Very flavorful and easy to make. Goes great with a variety of Mexican dishes.
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SB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 31, 2006
Better than all boxed mexican rice that I've tried. I substitute the extra 1/2 can of tomato sauce with a 14oz can of diced tomatoes with green chiles. I usually find that I have to add extra liquid near the end of cooking time. My only complaint is that I wish the rice turned out more fluffy and less thick and mushy. But this doesn't stop me from making it over and over.
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