Reviewed: Feb. 12, 2013

Totally absolutely decent, but not mind-blowing. I had to cut down on the spices a bit because I was feeding a three-year-old, and I realized too late (like, five minutes ago) that I should have used short instead of long-grain rice. Which probably made a difference, and I wish I'd noticed that before! I do like the tomato paste. There are so many mexican rice recipes out there, though, and - even taking into account my errors and changes - I'm not sure this is The One. Thanks, though!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Jul. 25, 2012

Great recipe. Easy to make. Love it.

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Reviewer:

Reviewed: Jul. 7, 2012

I have made this several times and my husband says it's better than the rice at our local Mexican restaurant! Thanks for this great recipe.

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Reviewer:

CarrieN

Reviewed: May 10, 2012

Better than the mexican restaurant!

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Reviewer:

rcbesher

Reviewed: Jan. 19, 2012

EXCELLENT!! This was comparable to our favorite mexican restaurant's rice. The only change I made due to necessity (out of regular rice), used minute rice, instead and increased rice by 1 cup (making enough for 10 servings, btw). Turned out beautifully.

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Reviewer:

Tammy

Cooking Level: Expert

Living In: Williamsport, Indiana, USA

Reviewed: Oct. 19, 2011

I followed the directions exactly and this rice turned out to be a giant sticky mess. The rice didn't get soft. It's crispy like it didn't cook at all. I looked back to make sure I measured everything correctly, and I did. Not sure what happened to it.

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Reviewer:

ME1012

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Roselle, Illinois, USA

Reviewed: Oct. 19, 2011

This is a good recipe to keep. Next time though I'll use less cumin and more tomato sauce. It didn't have a tomato taste or taste like the restraunt rice in my area. Still looking for the perfect recipe.

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Reviewer:

Renee

Reviewed: Aug. 17, 2011

This is so easy and comes out great each time. Very good basic recipe to tweak to your liking. I like baking it to keep it on the drier side. There are so many directions that you can take this recipe. Thanks for sharing!

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Reviewer:

Saoirse

Reviewed: Aug. 10, 2011

Great recipe! Make this vegetarian by subing veg broth for the chicken broth :)

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Reviewer:

Nina

Reviewed: Jul. 6, 2011

I loved it! I will be making again. I did make it with the tomato sauce. I think I will try the paste next time as I like a little more dry but it was the best I've had so far.

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