By cookiedog on February 19, 2007
Photo by Bev
Photo by Bev
"My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half."
Serving Size: 1 (445 g)
Servings Per Recipe: 6
"Not only did I find the best "unfried refried bean" recipe from you Cookiedog--I found the best Mexican rice recipe as well! I got rave reviews on this one from everyone who's tried it. The olives really seemed to add to it. I didn't have any chilies, but will definitely use them next time because they should only make this recipe better--if that is possible! Thank-you."
"This is the BEST, Mexican rice dish ! I usually add shrimp, and it stands alone. Everyone will love and we usually run out."
"We loved this rice. With the olives added it had such great flavor! I used canned green chilies for ours and they flavored it really well with all the other ingredients combined. This will be made again and I will be passing the recipe on to my sister and mother, as they love Mexican rice too!"
"This is a nice blend of bold flavors! My guys really liked the olives. I can definitely see myself making this again. Thanks for posting!"
"UMMM! DH and I LOVED this rice recipe! I followed the recipe almost exactly, using 1 fresh pasilla, but omiting the cilantro. Oh my goodness, was it good! After a few of her recipes, I have a motto! "You can't go wrong, with cookiedog"!Excellent, once again! Made for Zaar World Tour."
"What a great combination of flavors! I made this using fresh jalapeÃ±os and they worked very well! I will definitely make this again! It is wonderful! Thank you, cookiedog!"