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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Katherine

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Reviewed: Jul. 17, 2006

my hubby likes it,and im planning to cook it again tonight :-).

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journey_030205

Cooking Level: Beginning

Home Town: San Felipe, Zambales, Philippines

Living In: Lincoln, Illinois, USA

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Reviewed: Jul. 2, 2006

Rice was too salty, I think 1 tsp would have been enough. But otherwise was good, and would make it again with less salt.

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mb

Cooking Level: Intermediate

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Reviewed: May 16, 2006

I didn't use the safferonWhenever I make I want Mexican or Spanish rice I always use this recipe,everyone likes this in my house.

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blueberella

Cooking Level: Intermediate

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Reviewed: May 11, 2006

A tasty, spicy side dish. Great with brown rice.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Apr. 1, 2006

Great recipe! I am thinking I might try adding ground beef one time for something different. I wanted to let others know that if you are having a hard time finding Saffron you can look in the section of your grocery store that has the small "bags" of mexican spices. They are cheaper and I found my Saffron today for $1. I read that some people were concerned about the salt, I added the tomato sauce with No Salt Added. That will cut down a little of the salt anyway. Thanks for the recipe Ginger. It's a keeper.

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Juztmee

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Reviewed: Dec. 14, 2005

very good

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missmatty

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Reviewed: Nov. 16, 2005

Nice side dish. I left out the saffron (way too expensive) and used chicken broth instead of water. I also used wild rice instead of white. Cooking time is a bit longer but it was very good. I will make again, but maybe add something else to give it a kick. We do like things spicy! :-)

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Paula L

Cooking Level: Intermediate

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Reviewed: May 18, 2005

This was good. A little too tomato flavory for me, but my guests enjoyed it when I made it for a party.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: May 14, 2005

Great recipe! I did leave out the saffron because I couldn't find it at the store. Took this dish to a party and everyone loved it.

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JBorchert

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Reviewed: Mar. 23, 2005

This rice was pretty tasty. I would recommend cutting down on the salt (2 teaspoons is a lot.) I also didnt have saffron on hand, but would try to use it the next time I make this.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Mar. 16, 2005

This is very good but couldn't find powered or ground saffron in my store. I also used DMonte Stewed Tomatoes (Mexican)with less tomatoe sauce. Next time, I'm going to add less water and hope the rice is fluffier rather than moist as I prefer rice fluffy.

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RACINRHONDA

Home Town: Double Oak, Texas, USA

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Reviewed: Feb. 22, 2005

Wonderful side dish! I added 2 cans of tomato sauce and only 2 1/2 cups of water.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 19, 2005

I CHANGED THIS A BIT BECAUSE OF WHAT I HAD ON HAND..I USED ROTEL INSTEAD OF TOMATOE SAUCE AND CHICKEN BROTH INSTEAD OF WATER. I ALSO ADDED SOME FAT FREE SHREDDED CHEDDAR CHEESE. IT WAS A LITTLE SPICY BECAUSE OF THE ROTEL BUT I LIKE SPICY FOOD SO I LIKED IT.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jan. 19, 2005

I made it with a jar of hot salsa instead of the tomato sauce - it turned out great - but a bit hot! Next time (and there will be a next time) I'll definitely use the salsa again but I'll miss out the chili powder.

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Sarah2006

Cooking Level: Expert

Home Town: London, Greater London, England, U.K.

Living In: Thorne, Yorkshire, England, U.K.

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Reviewed: Jan. 3, 2005

My 10-yr old son told me to rate this a 10-star recipe! It has the perfect bite, is flavorful, and is a great "base" for adding vegetables and beans so he can have a healthy meal (he is a vegetarian). He had 3 servings tonight and can't wait to have it again tomorrow with the extras added in. Thank you!

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SVILLEN

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Reviewed: Nov. 6, 2004

the rice came out a lil mushy but it still tasted great...i even ate the leftovers

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AKARI

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Reviewed: Jul. 23, 2004

We like a little more spice, but this was good. I also used chicken broth instead of water and added some green chili peppers. I will make this again and add more of the spices.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 30, 2004

This was nothing like the Mexican rice we get at our local Mexican restaurants in NC. It just tasted like tomato rice. I was not happy with this at all.

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PRESTO

Cooking Level: Expert

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Reviewed: May 3, 2004

Good recipe that will definately serve 8. Fairly easy to prepare and MUCH better than anything out of a box. I really like saffron and appreciate the flavor in the rice. Will make again.

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