The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 26, 2004
Excellent recipe. Because I had an extra can of tomatoes w/chilies, I added that in place of 1/2 of the tomato sauce requirement. Also, did not add saffron. Quite good with the King Ranch Casserole III and some chopped lettuce and tomatoes on the side, and garnishes of guacomole, salse, and sour cream. Thanks, Ginger!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 28, 2004
The results-to-effort ratio is off the scale: restaurant-quality Mexican rice that's as easy to make as a Lipton sidedish. Bravo, Ginger!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 4, 2004
This rice was fairly tasty, but not quite as flavorful as I expected. I added chicken bouillon to the water as others have suggested, along with garlic salt, green chilis, and diced tomatoes. A good basic recipe, but needs some additional seasonings, I think. I have tried several rice recipes from this site, but I still think the best and most flavorful is Mexican Rice II.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 21, 2003
Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 8, 2003
I make this rice frequently, following the recipe exactly except that I add a VERY SMALL amount (less than 1/8 tsp) of Dave's Insanity Sauce to give it a little more kick. If you like a litle (or a lot) of heat, I recommend this rice with the addition of some Dave's.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 29, 2003
This was nice. I didn't add the saffron as I didn't have it in my pantry and perhaps this might make this dish more of a stand out. I will have to make it again to see. I did serve this with a dollop of sour cream and chopped shallots on the side. This was made this rice better in my view.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 23, 2003
I used yellow food coloring and went without the saffron. When I realized the taste was suffering, though, I added 2 cubes of chicken boullon and a can of chicken broth. THIS saved the day; the rice turned out excellent and I'd definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 19, 2003
This was great! I made it with enchiladas, and it almost seemed like we were eating at a Mexican restaurant. I didn't use the saffron, as it was too expensive for me at the time. Thanks for the great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 22, 2003
Ginger, this rice is fabulous! My boyfriend and I both love it ... I've made it twice already. I love the flavor of cumin, and the saffron really DOES make a difference. My only problem is that it tends to really stick and burn on the bottom of my pan. I'm using a Revereware stainless steel saucepan (I sure miss my Le Creuset). I thought I had enough liquid and the heat was low. Any ideas on how to prevent this from happening (and wasting any delicious rice stuck to the pan)?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 7, 2003
This recipe is easy, and fun to play with and adjust. I use it now with Vigo, instead of saffron (easier on the pocketbook, and with all the strong flavors in the vegs and spices, I can't tell a difference.) I also use Rotel tomatoes, and whatever veggies I have in the fridge that need to be used up. Thanks for this basic recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 13, 2003
This was very good though I din't use the saffron it was a little too expensive on this grocery trip though I will purchace it in the future.I scaled it down to 4 servings and added a can of green chiles and a dash or two of hot sauce,and also added a little more cummin and chile powder and it turned out wonderful!We like things on the spicy side so I usually adjust to that.Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 13, 2003
Amazing tender rice with a perfect flavour, not overly strong, not too weak.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 12, 2003
Excellent Mexican rice! This is a fabulous receipe. I will make it with each latin dinner I make!
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 3, 2003
I made this without the green pepper, and enchilada sauce. Wow! great flavor,makes allot, so be hungry!!
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 23, 2003
Great rice!! I served this with Enchiladas II recipe found on this site(which I've made many times and my family loves). Delicious...I found regular saffron instead of the powdered and used several strands of that. I think next time I will cut the recipe in half since this made a lot of rice for a family of 3. Otherwise this recipe stays in my collection. Tastes like the rice you get in a Mexican restaurant. Thanks Ginger!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 6, 2003
Great! Variations: I omitted the saffron. I used small can of diced green chilies instead of green peppers. Used only 1 can of tomato sauce. Turned out great. I served this with Tacos and mexican corn cake.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Hebron, Kentucky, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 6, 2003
this was ok. it looked pretty - also added a little yellow pepper. it was easy and came out good, but with out much of a kick like the prepared ones. i think i would add a little medium or hot salsa in the simmer process next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 30, 2003
Simple and flavourful rice dish. Instead of tomatoe sauce, I used pureed salsa, which gave this dish a really nice flavour. I didn't have any saffron, so I used tumeric. This went really well with my mexican themed lunch today!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Mar. 26, 2003
My boyfried really liked this. I'm not a fan of spicy food, so this was a little too hot for my britches! I didn't have saffron on hand, but would like to try it for next time.
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