My Favorite Mexican Rice Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 12, 2012

I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I would cut the salt to 1 tsp at the most) and I used only about 1 cup of MJ cheese, which was plenty. Lastly, I used brown rice instead of white rice and, other than the fact that I needed to cook the rice about 20 min longer, it tasted great! Definitely a keeper! Made it with the "Chicken Chimichangas with Sour Cream Sauce" on this website and my husband was very happy!

—beanieklt

See full review »

Most Helpful Critical Review

Jan 17, 2013

I am really puzzled by the reviews on this. When I was adding the ingredients, I thought, "Hmm, that's a lot of liquid for one cup of rice," but since nobody else had mentioned a problem with that, I ran with it. Forty minutes later - I used brown rice - I picked up the lid and discovered half-cooked rice soup! This dish needed to cook for a full hour to absorb all the liquid, and even then it was soggy. A normal rice-to-water ratio is 1:2 and this, including the tomato sauce, was almost 1:3. The fact that I'm the only person who had this problem, including other people who used brown rice, makes me think that I did something wrong, but I really did follow the recipe as written. Dinner was well over by the time the rice was done cooking (luckily I had a backup) and when it finally wasn't soup anymore, the flavors were nice. But there are so many mexican rice recipes out there, I'll look for one I don't have to modify so much. Sorry!

—ZeldaSayre

See full review »

42 Ratings

See other versions of this recipe!

Apr 13, 2012

I used a mixture of EVOO and butter to brown the rice in. I used organic chicken broth in this recipe and I omitted the additional salt called for in this recipe. I cooked this whole recipe in my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again.

—Sarah Jo

See full review »

Jan 13, 2012

This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it!

—happyschmoopies

See full review »

May 05, 2012

This was such a quick dish to whip up last minute and oh so yummy. I made a few changes due to not having exact ingredients on hand. Instead of tomato sauce and green chiles separate, I used a can of diced tomatoes with green chiles. I used low sodium organic broth and added no additional salt. I cut the cheese to 1 cup and used a colby/jack blend. Paired it with black beans,spicy carnitas and fresh corn. My family devoured it! Will definitely be making this rice again and again.

—ajourney

See full review »

Jan 08, 2012

This was good but WAAAAAY too salty. I would definitely suggest cutting it down to 1/2 t of salt to start with. You can always add more but it's hard to take it out :). Otherwise though, I really liked it. It cooked up faster than 25 minutes for me, so FYI...stir frequently so it doesn't burn and you can keep an eye on it.

—MMS326

See full review »

Mar 29, 2012

Used this with brown rice and came out really good. Took a little more cooking time.

—jdeppel

See full review »

May 14, 2012

I agree what another said, waaaaaayyyy to salty. I wish I would've seen that review before I made it. The flavor is fantastic, I will definitely make it again, just without the extra salt.

—Michelle McCormick

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mamacita's Mexican Rice

Mexican Rice II

Del Rio's Mexican Rice

Mexican Sour Cream Rice

Easy Authentic Mexican Rice

Simple Mexican Rice

Rice Pilaf with Raisins and Veggies

My Favorite Chicken and Wild Rice Soup

Arroz Rojo (Mexican Red Rice)

Mexican Rice III

ADVERTISE WITH US

Nutrition

Calories
300 kcal
15%

Carbohydrates
28.8 g
9%

Cholesterol
27 mg
9%

Fat
15.9 g
24%

Fiber
1.2 g
5%

Protein
10.2 g
20%

Sodium
1453 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

My Favorite Mexican Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 300
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 6.5g 33 %
Cholesterol 27mg 9 %
Sodium 1453mg 58 %
** Potassium 181mg 5 %
Total Carbohydrates 28.8g 9 %
Dietary Fiber 1.2g 5 %
Protein 10.2g 20 %
Sugars 2.4g
Vitamin A 9 %
Vitamin C 25 %
Calcium 29 %
Iron 20 %
** Thiamin 21 %
** Niacin 28 %
** Vitamin B6 9 %
** Magnesium 8 %
** Folate 46 %

* 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.