3 Reviews

Wow! This brought back memories of the rice I used to make when I was the cook in a small family owned mexican restaurant. I didn't use the jalapeno(family preference) and added 1 tsp. cumin. I didn't puree the salsa (we like the chunks) but did everything else as directed. I served this with tacos and refried beans. We totally loved the rice. Thanks so much for posting this great recipe. This is going into my tried and true file and I'll be making this often.

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CJAY March 14, 2009

Made for Spring PAC 2013 & this rice is so delicious! I do think it would be helpful if the type of rice was specified as that can change the texture & cooking time. I used a med-heat salsa & Basmati rice as I had it on-hand & the Arborio variety would result in a stickier rice than the recipe seemed to target. I confess I was a bad girl. I lifted the lid to ck that all was going well, felt that more liquid was needed & added approx 2 oz of extra broth. This is an easy-fix that would be ideal to accompany any Tex-Mex fare. The heat-level can be adjusted as desired by the jalapeno & salsa if a milder & more kid-friendly version is desired. Tex-Mex fare is surprisingly popular here in Iceland & often requested by our guests, so I am sure this rice will revisit our dining table on those occasions & for us in between them. Thx for sharing this recipe w/us.

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twissis April 15, 2013

I have been trying to duplicate the rice at Mexican restaurants for over 25 years and have come close but never really hit the nail on the head, this is it! I followed all the steps and then threw everything into my rice cooker, perfect! Thanks a bunch!

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Luv Life July 18, 2012
Restaurant Style Mexican Rice