Reviewed: Sep. 12, 2008

This was bland so I added mexican blend cheese and some salt and pepper. That did the trick for me. It was really good. Next time I will add some tomatoes and peppers. Oh and the cheese is a must. I might even try making a main dish with some taco seasoned ground beef in it. Thanks fo posting.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 11, 2008

I thought this was great! I used brown rice and tomato sauce and just baked it a little longer. Great texture and taste.

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Debbie B.

Cooking Level: Intermediate

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Aug. 19, 2008

I have made this recipe twice now. The first time was for my daughters grad. open house and I quadrupled the recipe. The recipe is easy and inexpensive to make. Each time I have made it I have been asked for the recipe. My family likes it because they want a Mexican rice without a bunch of veggies in it!

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lynn c.

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Reviewed: Jul. 25, 2008

This is delicious - one of the few recipes that I don't change. The only thing I do differently is I just crush the garlic instead of mincing. This is a staple for us - we never make enchiladas without it!

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kelsey

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 25, 2008

Absolutely YUMMY! Surprisingly, with all of the Mexican dishes that my grandmother passed down to my mom (who is not Mexican), this recipe never made it, so I've never made it from scratch, only using a box mix in the past. This came out so good, even with it being left in the oven too long (had to leave the house, forgot the rice!), it came out perfect!! I used a little more chili powder, but fresh onion and garlic, and next time I may add some green chilis, too. This was so easy, I'll never have to use Rice-a-Roni again. Thanks for the terrifically simple recipe :-)

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Jun. 4, 2008

I thought this was a great recipe to start with. I was getting tired of mine because my husband thought it just tasted like chicken, but this recipe does have that authentic mexican rice flavor to it. I took the advice from another rater and only used a little of the cumin. The results were great in the oven, and that is the only way I will go for now on because the rice does not stick or burn at the bottom of my casserole dish. Thanks for the delicious recipe!

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sophiemac

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Reviewed: May 6, 2008

This was easy to make and had I not needed my big fry pan I would have put the lid on that and thrown it in the oven to save a dirty dish. I thought the flavor on this to be a little on the bland side. If I made it again I would add salt and peppar for sure. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: May 5, 2008

Very simple and very good! I did tweak it some. I did add some Rotel. I also made my own chicken broth and made sure it had plenty of flavor. Fixed this for a Mexican dinner at our church for 200 people and it went over great. Much easier than on top of the stove. Next time I think I may try adding some corn and green peppers.

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GmaJody

Cooking Level: Intermediate

Home Town: Kingman, Kansas, USA

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Reviewed: Apr. 1, 2008

Very good, simple recipe. After I started I reallized that I did not have any cumin. Instead of the chili powder and cumin, I used taco seasoning. Also added red pepper and corn. Prepared on the stovetop and put in the oven just like recipe states. I cooked it at 375 because the chicken recipe I was using needed that temp. It worked great. My family loved it. Thanks for a great recipe!

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Ronda R.

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Reviewed: Jan. 29, 2008

We made this at the last minute as a side for the Cheddar Beef Enchiladas (By Stacy Cizek). It is really easy to make and is great as a side dish with other, spicier foods.

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Trischa

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

good simple/ basic rice recipe. I added diced tomatoes and green pepper & onion to doctor it up a bit.

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shellbee

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

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Reviewed: Jan. 19, 2008

Excellent! I followed the recipe but did add 3/4 can of drained black beans. It turned out as good as any I've ever tried. Thanks!

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Jen :-)

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Reviewed: Jan. 8, 2008

This was good and simple to make. I also added 1/2 tsp of salt and reduced the cumin to 1 tsp. I thought it could use a little more something... don't know what. (A little Sour Cream from my plate helped.) I might add a little cheddar cheese to it next time to give it some more flavor. I made this as a side to the "Salsa Chicken" on this site which is awesome!

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KAZSIL

Cooking Level: Beginning

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Reviewed: Jan. 5, 2008

I made this as a side dish for a dinner for my in-laws (who are English and don't get much Mexican food). It was easy and delicious. They loved the entire meal which included Mexican Lasagna II from this site, but they particularly loved this rice and asked for the recipe.

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Cooking nanny

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

Substitute tomato sauce for the paste.

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Lora

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Reviewed: Oct. 10, 2007

I made this as directed and found it to be a very good, basic recipe. It is what it professes to be: simple mexican rice! Thanks for the uncomplicated recipe that is better and healthier than the prepackaged mixes.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Oct. 2, 2007

This was just ok for me. I was expecting rice like I get from the restaurant. I think because I live in Texas I am spoiled to really great mexican food. This recipe was just missing something. I will try it again with a few changes & see how it goes.

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Michelle T.

Cooking Level: Expert

Living In: Waller, Texas, USA

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Reviewed: Sep. 15, 2007

This was so simple to make and good tasting too. I think i prefer it with chunks of tomatoes in it like my mother-in-law makes. I will add maybe a can of drained tomatoes next time.

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HAIRCRAZY6979

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Carrollton, Texas, USA

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Reviewed: Aug. 27, 2007

very easy to make and tastes great

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april

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Reviewed: Aug. 26, 2007

This is really excellent, but needs some alterations. I used brown rice, and it just wouldn't absorb the thick sauce. So next time I'll just cook the rice separately, using chicken broth, then add the sauce. Also, since my daughter doesn't like spicy foods, I halfed the cumin and the chili powerder, and this really had wonderful flavor. I'll definitely be making this again soon.

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Andy

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Simple Mexican Rice

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