Recipe by aprilr
"This is the tastiest Mexican rice. My grandmother taught me how to make this very simple dish and it goes well with almost anything. Add green bell pepper, red bell pepper, or fresh tomato into the rice before simmering for extra flavor and color."
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coarsely chopped sweet onion
uncooked white rice
1 1/2 cups
1 (6.5 ounce) can
2 1/2 teaspoons
chicken bouillon granules, or to taste
I made this for Cinco De Mayo. I was a little uncertain with the potato in it but it came out well. I made this in my new rice cooker...so easy! I would suggest adding some spice to it as it was a little bland. With some doctoring this could be my new Mexican Rice recipe. I am going to try substituting salsa for the tomato sauce next time and see if that helps.
Flavor was good but texture was not
We just didn't care for it, sorry. It's got about twice the amount of tomato sauce needed; it simply overpowers the rice, making it taste more like the boxed Spanish rice Mom used to make when I was a kid.
Bland, very bland. All you could taste was the potato.
Too Tomatoey that's all you could taste in it.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Authentic Mexican Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
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