Reviewed: May 6, 2012

I served this alongside the " slow cooker guisade verde" recipe from this site for my Cinco de Mayo party. Every one enjoyed it. I used canned diced tomatoes and cilantro instead of parsley. Next time I make it I will experiment with other veg and spices. Can't mess this one up. Thanks Michelle!

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Reviewer:

Cassel

Reviewed: Jun. 20, 2011

Loved this and so did my guest. Rice seemed a little over cooked, but I'll tweak that next time and should be perfect!

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Reviewer:

Julie

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

Excellent rice recipe. I used a tablespoon of paprika with and red pepper flakes instead of cayenne pepper; also I used the suggestion to omit vegetables and double the tomato and the garlic. I will put a little something extra in next time - like garlic powder and maybe chilie powder.

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Reviewed: Mar. 11, 2011

This is the best rice dish I've ever had. The cayenne pepper adds a kick, but not too spicy. I made the 3 serving version using instant white rice. I used 1 cup of instant white rice and 1 cup of vegetable stock. I did not saute the rice beforehand. All else I did the same. I served with Delicious Black Bean Burritos off allrecipes.

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Mar. 1, 2011

I made a few revisions that didn't quite work so well. I omitted the tomatoes and substituted corn for carrots because I had neither tomatoes nor carrots. It turned out okay but I think the tomato would have increased the flavor. Regular frozen corn did not seem to fit well with this recipe (although I think grilled corn would have worked) Great overall flavor with the rest of the ingredients thus the high rating. I plan to make it again with the suggested ingredients!

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Reviewer:

kitchenklutz

Reviewed: Aug. 27, 2010

A yummy side dish for any main meal.

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Reviewer:

MISTERT97267

Cooking Level: Intermediate

Reviewed: Nov. 24, 2009

I used fresh carrots and broccoli which I added at the same time as the stock, and also added a little more cayenne pepper than instructed and the result was amazing. Excellent recipe! Also very good to fry some chicken and add it at the same time as the tomatoes.

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Reviewer:

Marijke

Reviewed: Mar. 30, 2009

We enjoyed the flavor of this very much. I didn't have enough long grain white so mixed with basmati and brown, which was a wrong move, but still very tasty recipe. Thanks.

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Reviewer:

cookie momma

Cooking Level: Intermediate

Reviewed: Apr. 27, 2008

My husband really liked this. I used chicken broth instead of vegetable and I used fresh sliced carrots (par-cooked) and frozen peas. It went very well with the Southwestern stuffed chicken brests and cornbread.

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Reviewer:

Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

Reviewed: Mar. 28, 2008

This is a very good rice recipe. I did make the following adjustments. I used Garlic Powder instead of the Cayenne Pepper, I used canned stewed tomatoes (drain the liquid into a measuring cup and add stock to the required mark for the recipe. I also used cilantro instead of the parsley. This is a great side dish. My new favorite mexican rice..thanks for a great recipe!!

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