Recipe by Arizona Desert Flower
"This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!"
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1 1/2 cups
roma (plum) tomatoes, chopped
chopped fresh cilantro, or more to taste
tomato bouillon with chicken flavoring (such as Knorr®), or more to taste
All the flavors and measurements are perfect the method did not work for me. I would suggest frying the rice in the oil, add everything else and bring it to a boil. Cover and turn to the lowest setting for 20 minutes. After 20 minutes, turn off the heat, fluff the rice with a fork, recover and let sit covered for 10 minutes.
I agree with all of the suggested recipe changes. I'm gonna use chopped onion, bell pepper and minced garlic while browning the rice and replace the tomatoes for a can of Rotel. The Cilantro is an absolute must have for this recipe! Then, I'm gonna use the cooking suggestions in the other reviews. I'm gonna accompany it with Black Beans flavored with onion and Andouille sausage and some beef and cheese Quesadillas with homemade salsa. Should be a great supper!
I used all the ingredients stated then added a bit of chopped green pepper and a dash of garlic. Let the mixture come to a boil, covered and turned off. I liked the flavor! And will make again, thanks!
This recipe is awesome. I also used about 1/2 tsp of minced garlic when I browned the rice. I used a can of rotel instead of chopping veggies. Turned out good.
On my gas stove it doesn't work at all. I went ahead and cooked the rice again like you normally cool rice and it was fine.
It didn't work for me, followed directions to a T but it came out a soupy mess with hard rice :(
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spanish Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 33
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