"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." — Kristen
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long grain white rice
1 (15 ounce) can
whole peeled tomatoes
onion, roughly chopped
chopped fresh cilantro
chicken bouillon granules
freshly squeezed lemon juice
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.
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.
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 some spices added like cumin or chili powder. I did use rotel instead of just peeled tomatoes and I do think that helped. My husband thought it was pretty good though and tasted more like rice you would get in a Mexican restaurant. The problem I did have though was that the liquid was absorbed into the rice in the 20 minute cooking time, but, even after sitting the additional 5 minutes the rice still had a slight crunch to it. I don't plan on making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Del Rio's Mexican Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 19
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