This was good, added some taco seasoning to it and put it inside enchiladas
I cut the tomato sauce in half and increased the chicken broth by that amount. With or without my modification, this dish is simply excellent. Simply delightful, thank you.
Great flavor and texture and a great side for tacos. I cooked this up the day before and just reheated before serving and it worked out great. Thanks for sharing the recipe.
So fluffy and just right for a Mexican fiesta. This recipe easily served 8 adults without skimping on serving size. My only change was to add 1/2 cup chopped green pepper, which I sauteed with the onions and garlic. It was visually appealing to have the specs of green throughout the red rice. I used Chicken Broth since I have served it with chicken dishes.
This is my go to recipe for rice. I found this recipe probably 6 months ago, and I've made it least once or twice a week since then. I know it by heart now, I love it! Anytime I make anything with a Mexican flavor, I now always make Mexican Red Rice and Englert Charro Beans as a staple. I prefer to use beef broth when making mine, there's just something about the flavor it creates. Each time I make it my husband pipes up, "what's for dinner, that smells good." From hubby who doesn't say too much about anything, that's a HUGE compliment! :)
I liked it however hubby and children thought it was just ok.
Dinner is not even ready yet and I took a sampler taste of this rice. Dang its good! Came out so perfect! I did not put the tomatoes in it (hubby does not like tomatoes) and the taste and texture still came out excellent. Thank you for posting!
This is now my go-to Spanish rice recipe. I use tomatoes from my garden, El Pato tomato sauce, and water instead of broth! So easy & delicious!
Truly a great mexican rice. I liked how easy it was to make and how great it tasted. It was so much better than the rice from my local restaurant. Definitely a keeper. Thanks for sharing.