Simple Tex-Mex Rice

I made using chicken stock and followed Ritas idea for bringing it about 1" above the rice. I did have to add a little more stock while cooking toward the end, as the rice was not quite done, but I used brown rice, so that is probably why. It usually takes longer to cook then regular rice. Excellent side dish!

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Quick and easy to put together! I put all in my rice cooker double everything but the water. Once all ingredients was in I pour chicken broth in about 1 inch above the rice. Walla! Perfect. I served for Father`s day part of my Menu #18443. Sorry I didn`t get a picture as my guest had it gone in no time. Thanks Kim.

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Skipped the butter and used 1tsp of olive oil. Really, really tasty with El Pollo Loco Avocado Sauce. Made it with brown rice with appropriate cooking time and water amount.

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This recipe was great...we did a few modifications though. We used 1 tablespoon of tomato boullion and 1/2 tablespoon of taco seasoning instead of what was listed. We loved it. We had it with Lower Fat Chiles (Chiles) Rellenos Casserole and together they were wonderful. It's even better the next day for lunch.

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We really enjoyed this. I followed the recipe exactly but my rice took a lot longer to cook. Will make again.

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So simple and flavorful. I made this exactly as listed. After cooking 15 minutes, it still had some liquid left so I cooked it an additional 5 minutes and that did the trick. Tastes almost the same as the packaged rice mix I have been making forever. I will be making this again. Thanks!

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Raves from my teenager! This rice is superb! I "fried" the rice in the butter first and it was oh sooo good! Thanks for sharing such an easy recipe. I would have never even thought of using taco seasoning in this way.

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Kim D, DH and DS thoughly enjoyed this rice. They both went back for seconds. I added a tomato chipole boullion, green onions, cumin, and cilantro to the rice. I also cooked it in my rice cooker. I love everything goes in and your done. Ther rice was moist and fluffy. It was a great side with Southwest Meatloaf, Recipe #154280, which was dinner tonight. I will definetly make this again!

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*Reviewed for Zaar World Tour 3* Very easy to prepare and the flavours worked well with the rice. Photo also being posted*

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Love it...quick, easy n tasty! I served it as a side with Chicana...mexican I Think? and used Mucho Gusto Taco Seasoning Mix as the taco seasoning. I used a little less water as I prefer a dry rice...Works perfectly! Reviewed for ZWT3

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I made this for *Zaar World Tour III* - Quick and easy rice dish with a difference. I substituted water and chicken bouillon with chicken liquid stock and then kept to the recipe. Hubby really enjoyed it and asked for it on Mexican night. Thank you Kim D

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Quick, nicely flavored rice! We served with some grilled steaks and that was a great combination. It was simple to prepare. I used 1 bouillion cube instead of granules. No complaints at my house on this one!

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really good only next time I will add a 1/2 tsp salt. My broth was low sodium. BUt i mixed everything together, I used jasime rice but everything else as the recipe stated and turned the rice cooker on and voila. There was not a grain of rice left when the meal was over. I served it with The THigh who Loved me Chicken and salad. MAybe next time i will add some sauted onion to it. Great compliments. Thank-you for the posting

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This was soo simple and good. I will use this over and over again. Made for ZWT 07

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I made this last night in my rice cooker, but used beef bouillion instead and it turned out great! Thanks Kim D!

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I enjoyed this rice as is but added a dab of sour cream and some Valentina hot sauce and it turned spectacular. Thanks for a great base recipe Kim!

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This is a great side dish quick and easy. A wonderful way to JAZZ up rice. Will make this again. Thanks Kim

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I was delighted with this recipe Kim. My family is not fond of tomatoey foods and most Mexican rice dishes have them in it. I normally do not put butter in my rice, but I did here, and I think it really added to the flavor (mellowed the taco seasonings and combined nicely with the chicken base) and texture. I added this rice to our bean burritos(and served rest on the side) and it really made them hearty. The rice reheated nicely, too. Roxygirl

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Very easy to do. There was a lot of heat to this, maybe because I used homemade taco seasoning. My husband thought it would be nice to add meat or vegetables.

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This was very easy to make and tasty, too. I was busy making wet burritos and guacamole and needed some easy to make rice instead of my usual Spanish Rice and this fit the bill perfectly. The taco seasoning was a really good idea, it adds a lot of flavor with no effort. I cook a lot of rice so I did it for 20 minutes, fluffed it and let it sit for 10 minutes with the lid on to absorb the rest of the moisture and it came out perfectly. Thanks for sharing.

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