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!
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I am really puzzled by the reviews on this. When I was adding the ingredients, I thought,...