By cookiedog on August 24, 2007
"I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless."
Serving Size: 1 (101 g)
Servings Per Recipe: 6
"I first tried this with Recipe #240872. I really liked it because it had a more authentic texture and flavor than what I have come up with on my own. I always use long grain rice and find that I need 2 cups of liquid to make it work for me. It has been a staple for us now anytime we are having Mexican food. Also: I recently tried cooking it on the top of the stove with slightly more than 2 cups liquid (stirred some salsa into the broth to make more of a red rice) but it still ended up too dry. Perhaps will need 2.5 cups when cooked on the stove to acheive the same result."
"Cookie, this was delicious. Made by the direction down the line and I got very flavorful rice that was well cooked and tender, The cooking time was right on and this will be a great side with so many things."