Reviewed: Nov. 5, 2001

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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Lily

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Reviewed: Nov. 1, 2001

Did i do something wrong? the rice came out so bad!! not only was it soggy but it was nowhere close to mexican rice. i would have done better to buy a box mix...

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RDAGIRL

Cooking Level: Intermediate

Home Town: Riverside, California, USA

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Reviewed: Oct. 29, 2001

This is the best Spanish/Mexican rice I have ever had (and I made it)!!! And very easy to make!

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MNEMOSYNE

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Reviewed: Oct. 10, 2001

A real crowd pleaser. A staple for any mexican meal

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ABIGAILM

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Reviewed: Aug. 25, 2001

i was looking for a recipe that is similar to my mother-in-laws, which is "true" mexican rice. I had made it in the past but waasn't sure about the amounts any more. This one is perfect! It is just as good as hers!

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TONYASUE

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Reviewed: Aug. 5, 2001

Very authentic - excellent addition to any Mexican meal.

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cliff

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 27, 2001

This was very tasty. I used about 1/4 less water than called for so it wouldn't be too moist.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jul. 17, 2001

It was OK but i wouldn't make it again. Nothing special.

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SAHLE

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Reviewed: Jul. 11, 2001

This was wonderful. Even my 1 year old liked it.

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CRITTERAIN

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Reviewed: Jul. 5, 2001

Very easy and tasty. Tastes authentic. Would make again.

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MARTIERUS

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Reviewed: Jun. 27, 2001

Made this without the saffron and it turned out alright. Only one out of the six that I served thought that the spices were too much. Decent rice for mexican food nights.

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MARIM

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Reviewed: Jun. 25, 2001

MMMMMMM!! Very tasty! I had a really hard time finding saffron, so I left it out--but it was great anyway! Thanks!

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FOXTROT15

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Reviewed: May 9, 2001

Loved it! And so did the entire shift I cooked for at work! I personally loved it so much I filled up on it more than anything else on my plate!!! And very easy to make. Thanks Ginger!

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ROGERS25

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Reviewed: May 2, 2001

I made this for a staff luncheon today and it was a hit. It actually tasted better after it had been in a crock pot a couple of hours to keep it warm - it was just a touch to soupy when it was first made. I like the flavor of the saffron in it.

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ANNIE2SHU

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Apr. 25, 2001

AUUUUUUSOME we loved it. I've made it twice and will keep making it with my enchiladas. More more more were my Moms' comments. Great authentic mexican flavor. Gracias!

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64CHEVYGIRL

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Reviewed: Mar. 22, 2001

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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MOLSON7

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Reviewed: Jan. 22, 2001

This was excellent! Threw it together in a snap and served it with our fajitas. Next time I will use one can of tomato sauce and less water. Just a personal preference! This will definitely be a staple on "Mexican Night" at our house!

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Linder

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2001

This recipe was great- I substituted red bell peppers for the green peppers and added red pepper for more spice. This is definitely worth making again!

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