Del Rio's Mexican Rice

Del Rio's Mexican Rice

Kristen

"This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor."
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Ingredients

55 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place jalapeno pepper on a baking sheet.
  3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
  4. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
  5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
  6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

Good rice, was a little crunchy even after adding and extra 1/4 cup of water. Did not use a jalapeno because I can't handle that much spice. Otherwise was pretty good.

Most helpful critical review

I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed som...

Most helpful
Most positive
Least positive
Newest

Good rice, was a little crunchy even after adding and extra 1/4 cup of water. Did not use a jalapeno because I can't handle that much spice. Otherwise was pretty good.

For me, this wavered between 3 1/2-4 stars. I used brown rice in this recipe and did not have chicken bouillion granules so what I did was used homemade chicken broth and increased the liquid to...

I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed som...

I did not have a jalapeno pepper so had to omit that. However, instead of can of tomatoes, I used one can of Rotel tomatoes with peppers. Unfortunately, I did not have cilantro which would mak...

I loved this recipe! For my taste I would use less cilantro but this is by far the best Mexican rice recipe I have tried.

This dish got rave reviews from my family and we eat Mexican food at least 2-3x /week. It had a lot of flavor. My jalapeño was pretty spicy so it lent itself quite well to the dish. My family wa...

Not good flavor or heat

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