Reviewed: Jul. 16, 2012

This is absolutely the best Mexican Rice recipe I have ever tried. I used vegetable broth to make it vegetarian. My family loved it! I will be making this recipe over and over! A definate keeper!!

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3 users found this review helpful

Reviewer:

JanK

Reviewed: Jun. 29, 2012

Very good recipe!!! I will definitely make it again. I used less salt and cheese, and had to substitute 3 oz tomato paste instead of sauce (didn't have it in my pantry). I may make it a main dish by adding chicken, corn and black beans to it.

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3 users found this review helpful

Reviewer:

AJ Springfield

Reviewed: Jun. 5, 2012

This simple recipe is delicious. I didn't think tomato sauce and a few back up ingredients could pull it off, but they did. My only deviation was the addition of a 2 tbls. diced jalapenos. I chose to turn this recipe into a "casserole". I made the dish the day before, placed it in a casserole dish, added the jack cheese on top, placed it in the fridge, and baked it the next day. This is the perfect/go to mexican rice dish.

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1 user found this review helpful

Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: 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.

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6 users found this review helpful

Reviewer:

Michelle McCormick

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Newport Beach, California, USA

Reviewed: May 5, 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.

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15 users found this review helpful

Reviewer:

ajourney

Reviewed: Apr. 21, 2012

Had an extra couple of people show up for dinner and had to add something to the chicken enchiladas and stuffed shells...Had everything on hand to make it....total life saver and really good :)

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3 users found this review helpful

Reviewer:

MaureenB

Cooking Level: Intermediate

Reviewed: 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.

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30 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 29, 2012

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

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9 users found this review helpful

Reviewer:

jdeppel

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Reviewed: Mar. 16, 2012

kids went back a few times for this..and yeah i didnt use as much salt as asked for...yummy

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2 users found this review helpful

Reviewer:

happyasalways32

Reviewed: Mar. 2, 2012

Yummy!! I decided to whip this up with stuff I had around the kitchen. I didn't have any tomato sauce or green chiles, so I substituted 3/4 cups of my favorite salsa in place of those two ingredients. Turned out wonderful! I agree with one of the other reviewers about it being very salty, so I recommend cutting the salt in half, too.

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1 user found this review helpful