37 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Excellent spanish rice with great flavor. Very easy to make and the taste compares to restaurants. I didn't add cilantro, but I will next time. It should help bring out the taste of the tomato, which isn't very tasty this time of year. Goes great with Diana's Refried Beans recipe.

10 people found this helpful. Was it helpful to you? [Yes] [No]
Mark H. December 16, 2002

The "Fam" loved this rice! My daughter ate 2 helpings. I liked it alot, but it was missing something, which I think is the fact that tomatoes are so crummy around here in December - mostly "wood," as I call it. I am definitely going to make it again, and recommend this as a great side dish to any Mexican treat. Thanks for sharing it.

10 people found this helpful. Was it helpful to you? [Yes] [No]
HEP MEP December 14, 2002

This is the recipe I've been searching for! My daughter is a spanish rice afficionado, and she likes the kind they serve in Mexican restaurants. All of the recipes I've tried are too tomato-saucy, gloppy, and heavy. This came out perfect! I only used onion, tomato, and 1/2 can green chilis (my bunch don't like food real hot). I followed the recipe exactly, and thought I'd have to add more water, but it came out fluffy and just right. I simmered it over a VERY low flame. After it was all done, I realized I hadn't added salt, but it was right for us. GOOD STUFF!

10 people found this helpful. Was it helpful to you? [Yes] [No]
papergoddess September 12, 2002

Whoa...spicy!! But that was a good thing because I love firey dishes! If you aren't up for the heat, make sure you deseed the hot peppers. This was easy to make and the cilantro was a nice touch. I did have to add a lot more stock than the recipe indicated, but that could be down to the type of rice I used. It wasn't a big deal because you can just add a little more until it's cooked.

10 people found this helpful. Was it helpful to you? [Yes] [No]
Sackville June 22, 2002

This is just like the rice my mom taught me how to make. TIP: For those of us who do not like chunks of onion in our rice, but love the flavor, puree the onion and garlic along with the tomato. You get the same great taste without spoiling the texture of the rice!!!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Kattyushka June 05, 2008

This rice was very good. I did not add any of the optional ingredients, but think they would greatly enhance the dish. It was easy to prepare. I will definitely make it again with the optionals.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Marmish August 14, 2003

This turned out exactly like the authentic Mexican restaurants. My family enjoyed this and we will be keeping the recipe. I used most of the optional ingredients, minus the peas, and we served the corn on the side. I did use 2 roasted roma tomatoes instead of 1, chopped carrots, 3 roasted chiles and cilantro, and about 2-1/2 cups of the chicken broth along with the onion and garlic. Served along side my cheese enchiladas. Very, very yummy! Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gina, mom of 2 August 19, 2010

We loved this rice. It was perfect for how we like mexican rice to be. I am so excited we found this recipe, we all loved it. Thank you , thank you, thank you for sharing this recipe with us.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mommyoffour February 13, 2010

Very good mexican rice. I had some leftover sundried tomatoes from some appetizers I made previously, so I also added these. It tasted very good. My picky eaters who do not like rice (except for white rice), really liked it also. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Sarita in Austin Texas January 13, 2010
Arroz a la Mexicana-Traditional Mexican Rice