Reviewed: Nov. 5, 2009

I was curious and nervous to how this was going to turn out but let me tell ya it was excellent ! My husband liked it and that's a plus. I did everything it said but excluded the cilantro and cumin and it was still good. It went perfect with our halibut I broiled in the oven :D thanks will use this again.

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krystlebrown87

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Reviewed: Oct. 24, 2009

YUM! First let me give you a very helpful hint!! Cooking rice on the stove in a saucepan can be very tricky.. most of the time I either let it stick to the pan and burn a good portion of it or I add too much water so that it turns out "soupy" or if I try to let the water cook out of it I cook it too much and the rice becomes mushy.. but I have finally figured out the secret and I won't ever have these problems again! I cooked the rice following the steps in the recipe.. After cooking it for almost 15 minutes it was really starting to stick so I added 1/4 cup of warm water. It cooked out fairly quickly but the rice didn't stick as much.. After the 25 minutes of cooking it was still somewhat hard so I turned the heat off and let it sit there covered for another 10 minutes. The steam in the pan cooked the rice until it was done and since the stove wasn't on it didn't burn! Maybe most of you know this secret but I really thought I had made a break-through in the the cooking world today! Back to the actual recipe-- it was fantastic! I added a chicken bouillon, mccormicks seasoning salt and paprika. I also skipped the cilantro at then end because we don't care much for it. The cumin really gave it a good flavor! It went perfectly well with our ribeye steaks and garlic bread. Absolutely worth 5 stars! Thank you very much Elizabeth we will be making this again!

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Brooke

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Reviewed: Sep. 10, 2009

Very zippy. We served this in burritos with grilled chicken, lettuce, cheese, salsa and sour cream. I didn't have fresh jalapenos, so I used 1/4 c. canned jalapenos.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Sep. 9, 2009

this is my new favorite rice to serve with mexican food.super tasty! if serving to little ones make sure the jalapenos aren't too spicy before you add them, not that it stopped my three year old, she just kept a glass of milk nearby!

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DAS079

Cooking Level: Expert

Home Town: Lake Elsinore, California, USA

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Reviewed: Aug. 28, 2009

Oh, yeah babe, this is some seriously good stuff! It's not often the "side" turns out to be one of the stars of the show! Uniquely different rice dish with a wonderful blend of flavors. For added texture and even more flavor I added some chopped red, yellow and orange bell peppers and sauteed them with the onion, garlic and jalapeno. Beautiful, delicious and memorable, and that's saying a lot for "just" rice!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 23, 2009

Good idea but the cumin completely overwhelmed the dish. Will make again using another seasoning.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Jul. 5, 2009

Make this recipe, as is and you will not be sorry. Easy and flavorful. It will become a favorite, as it has with my family.

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skturbokitty

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Reviewed: May 13, 2009

Not bad. I didn't know what to expect with this rice, but it wasn't so bad. I think it would compliment a mexican dish well.

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kac2research

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Already made it x5. Love the versatility of it and the flavor and found out I really like cumin, had not cooked much with it before, but now i have been trying it in different Mexican dishes. Thanks for sharing.

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tastebuddy

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 26, 2009

A great way to make rice and kick up the main dish a notch

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 22, 2009

Great & easy recipe! Made it without the cilantro (which I didn't have) and everyone loved it...including my picky teenagers!

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Keri-Beth

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Reviewed: Jan. 7, 2009

I LOVED this rice as did my dinner guests. I had given away the recipe before dinner was even over. Will definitely make often. The cilantro tops it off perfectly!

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Lisa

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Reviewed: Nov. 22, 2008

Pretty good, different way to make rice. My husband liked it alot.

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katylan

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Reviewed: Nov. 11, 2008

My family and I love this rice dish. Not too hot, not too blah, juuuust right! It is such an easy side and taste great with a variety of dishes. While the recipe alone is 5 stars (and yes, I have made it exactly as written many times), I like to add more chopped cilantro (about 1/2 cup) and the juice of half a lime...OMG--delicious!! We like to eat it on burritos or topped with black beans. I highly recommend this recipe.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Oct. 27, 2008

This is sooo delicious! I usually do the 90 second rice because it's fast. I think I'll start using this rice even if it does take longer. I used parsley instead of cilantro because that's what I had. You could really change it up with different flavors.

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kwatson

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Reviewed: Sep. 29, 2008

This was great! So simple to prepare and the taste was far better than I anticipated. Only change was to add the seeds from the jalapenos...as we like heat. Will be making this many more times. Many thanks to the submitter

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 30, 2008

This is a great rice side dish that will compliment any kind of meat. The cilantro, jalepenos and cumin give it its zip. It would be a nice side to any Mexican themed meal but perked up my pork chops and corn on the cob tonight. It was simple to prepare. I will serve again. Thanks for the recipe.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 7, 2008

We absolutely loved this rice dish. It's now my new favorite rice side dish. Look forward to making this dish for others to try!

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Sharbaby123

Cooking Level: Intermediate

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Reviewed: May 3, 2008

This recipe is SOOO good! I didn't have jalapenos but I did have a spicy red chutney (go figure) so I added about 1/2 teaspoon of that just to give it the zip. I almost made a second batch because my husband was hogging the saucepan to scrape out the last tiny pieces of rice. I'm making it with chicken tonight, it will go with anything! This might even replace mexican rice on taco nights! Thanks!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 7, 2008

I LOVE this recipie! I make this every time I go to a potluck or have company over...they are always SO amazed! I use a little less jalepeno then recommended, but an otherwise perfect recipie!

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