Reviewed: Jul. 31, 2007

I don't know what I did wrong, but I followed the directions and my rice never cooked properly. I tried it on three different occassions to see if I had done something wrong and tweaked it a bit each time to help it, but I got the same results. I was hoping this would turn out, since it would help to cook it in the oven with what I usually make it with, but to no avail, I'll continue to make my mexican rice on the stovetop. Had great potential, but just didn't work out for me.

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TAMLVS2COOK

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Reviewed: Jul. 23, 2007

This is phenomenal!! I advise you to make this the next time you need rice for a Mexican/Spanish dish.

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Melissa

Cooking Level: Beginning

Living In: Lynden, Washington, USA

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Reviewed: Jul. 17, 2007

To make this healthier, I used brown rice. It was very tasty.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 10, 2007

A little too much cumin for my taste. But, I'll try again. I cooked this on the stovetop and had no problems.

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AspenGlade

Cooking Level: Beginning

Home Town: Muleshoe, Texas, USA

Living In: Perryton, Texas, USA

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Reviewed: Jun. 29, 2007

Extremely easy to make and very tasty! My boyfriend thought it tasted just like Mexican restaurant rice. I'm vegetarian and just substituted vegetable broth for the chicken broth and it tasted great!

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PinkChica

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Reviewed: Jun. 19, 2007

The best mexican rice I've ever had!

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Anne

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 19, 2007

Good, but a tablespoon of each spice is needed to taste any flavor. In addition, I burned the rice casserole on the edge when cooking for 35 min, so make sure to watch it carefully.

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Kate

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Lynchburg, Virginia, USA

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Reviewed: Apr. 6, 2007

nice recipe and flavour will play with this recipe I think it has potential ,I might have added to much tomato paste.

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Diana

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Brantford, Ontario, Canada

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Reviewed: Mar. 24, 2007

Made recipe according to directions. Came out dry and slightly chewy, even when cooked the proper amount of time. Only made it because I didn't have tomato sauce for my favorite mexican rice recipe on here (Mexican Rice II). Thought I would try this one since I had tomato paste. Sorry, but I won't make this again.

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KRISTEN02

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Mar. 1, 2007

I cooked this at in my cast iron skillet to avoid having to wash two dishes. I live at 9300 feet, and despite the altitude it came out FANTASTIC. :) I used saffron instead of chili powder.

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bgordon

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Reviewed: Feb. 12, 2007

This was very good rice really close to the resturants. I almost ruin mine by trying to cook it on the stove top, other reviewers stated they had done this, did not work for me, my rice started to stick and burn, I quickly remove from stove top, put in oven dish and cooked it that way, it did come out a little over cooked, but that was my fault, it still had that mexican red rice flavor that you get at mexican resturants. As far as the rest of the recipe I followed it exactly. I served with cheese enchiladas and a red chile sauce

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 29, 2007

don't let it sit to long it'll turn gummy. add salt to flavor it. overall my DH liked it and he normally hates mexican rice.

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Nov. 26, 2006

This is really good stuff! I'm a vegetarian, so I use vegetable broth and I don't measure the spices, I love cumin, so there's probably more. With those being the only exceptions...I'm not a repeat recipe user, but I'm making this for the second time tonight, it deserves a great rating! Update: The second time I made this it came out really dry. I switched recipes and the only difference between them is the tomato paste versus tomato sauce. I like the tomato sauce WAY better. Still a good recipe, but not as quick or as good as my new one!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 14, 2006

Really good recipe. Just what I was looking for! I would have given it five stars, but I did make a couple of adjustments. Following the advice of a few other reviewers, I only used 1 tsp of cumin (I just knew 1 tbsp would be too much as my dh doesn't like cumin, plus it makes it easier to measure out--all the spices are 1 tsp!), and I added a 1/2 tsp or so of salt. I am always on the lookout for easy recipes that can replace the mixes available at the grocery store (too many chemicals and msg in most of them for me). This one fit the bill!

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MHENSON

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

I really liked this recipe. Though I used instant rice and cooked it on the stove instead of baking for a quicker and easier meal. I also didn't measure how much spices I put in, I basically measured to taste. It went awsome with Our Enchilada casserole!

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Judy R.

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2006

I made a big batch for a mexican dinner and it was great. I used Uncle Bens rice and used the amount of chicken stock required by the box directions and it was perfect. The amount of cumin may be too much for some, but I liked it.

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special_k_in_fla

Cooking Level: Professional

Home Town: Alexandria, Virginia, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 22, 2006

This was incredibly simple to make; it took no time at all. I added a little sweetcorn and a dash of chilli pepper but prepared it as per the recipe. I served it with Colourful Vegetable Fajitas from this site.

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sarymary

Cooking Level: Beginning

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Reviewed: May 4, 2006

Good Recipe. I suggest cutting down on the cumin as it is almost too overwhelming in the overall flavor. I also added corn and green and red peppers to the casserole. Will make again!

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Sarah S

Cooking Level: Intermediate

Home Town: Coronach, Saskatchewan, Canada

Living In: Ljugarn, Gotlands, Sweden

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Reviewed: Apr. 12, 2006

I really enjoyed this recipe. I did like another and added more broth and simmered it on the stove top, but may try the oven method next time. It was an easy recipe and I had all the ingredients on hand! Thanks for sharing!

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ANNAED2

Cooking Level: Intermediate

Home Town: Houston, Missouri, USA

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Reviewed: Apr. 2, 2006

My daughter made this recipe for her Spanish Club pitch-in dinner. My husband came home and said "whatever she made tonight, she needs to make again...that smells wonderful". The students really enjoyed it.

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SherryS

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Shelbyville, Indiana, USA

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Simple Mexican Rice

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