By Barb Gertz on March 06, 2003
Photo by Cookin'Diva
Photo by Cookin'Diva
"A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken."
Serving Size: 1 (423 g)
Servings Per Recipe: 6
"I am going to be making this all summer! I had it with some grilled chicken, and the next morning with scrambled eggs and some aged cheddar. It would also be great over a salad. The only change I made was to use canned tomatoes, and only because the ones at the store didn't look so nice. Thanks - very refreshing!"
"Barb, This was Oh So Goooood. it Tasted Somewhat like the Southwestern Rice dish at Taco Belle That I love so much.I won't buy fresh tomatoes at the store during the winter,so I drained a can of Diced tomatoes with green chilies and used that,so then I eliminated the Jalapeno,because the tomatoes are already HOT.I also cooked a couple of diced up chicken breasts with some cumin.I put the chicken on top after all else was assembled.There was a little left over after my husband got finished,(he had 2 big helpings)and he said "Don't throw that out I'll have some more later" I really think he too liked it.Ha Thanks for a GREAT recipe. Darlene Summers "
"I made this with a few additions, but I'm sure it's just as delicious made as listed. I added 2 fully cooked chicken breasts and 1/2 teaspoon cumin (for some heat). Instead of fresh tomatoes, I used 2 cans of diced w/ green chiles and omitted the jalapenos listed. I ate this several days for lunch at work heated in the micro and enjoyed it so much topped w/ a small scoop of lite sour cream. I will make this often! Yum!"
"This is fantastic! I didn't realize at first that this is a cold topping over hot rice - in my haste I just assumed it was all hot. I hesitated, but absolutely love it. I mixed the leftovers together and will have a Mexican rice salad for lunch tomorrow. The changes I made were to use a drained can of petite diced tomatoes, 1 cup of frozen corn instead of the canned, and threw some chopped avocado on top. A new staple in our house, especially for summer. Thanks Barb!"
"This is a great recipe that can be easily altered to what you have on hand. The first time I made it I had no black beans, and used garbanzos instead....great. Yesterday I added some diced nectarines and omitted the rice, and served it to guests as a salsa. They all raved. Thanks for the nice recipe."
"WAY yummy! I could eat a whole lot of this. I omitted the oil and didn't miss it a bit. I had to use the Rotel option for the tomatoes and jalapenos, and I'm sure the fresh tomatoes would be a knock-out, but we were happy. I used about 7 packets of True Lime instead of the fresh juice."
"This was a great rice dish. I use one of the other reviewer's suggestion and added 1 teaspoon of cumin. Yummy flavor and very colorful. I served as a side dish with chicken quesadillas. Very good. Thanks."
"We loved this. I made it as a side dish with chicken breasts, but it could easily be a meal on its own. Didn't use cilantro because we don't like it and cut back on the jalapenos cause we're wimps! This will be a summer standard."
"5 stars for sure! We loved this! I can't wait to make it again, no more boring rice for me. It was such a nice clean taste that everyone really enjoyed. So nice and fresh."
"This was really, really good. I served it as a side to go with fajitas. At first, I thought it needed a little more kick...I think it just needed a little more salt. As leftovers, I mixed the rice in, added a little shredded cheese and a dab of sour cream....yum. Reminds me a lot of the veggie burrito bowl at Chipotle."
"This is a great recipe!! I did things a little different and roasted my corn on the cob, tomatoes, japalenos, and garlic in a dry cast iron pan. I also didn't make the rice yet. This makes a great salsa with corn chips. I added some extra spices for our liking such as chili powder, smoked paprika, ground chipotle powder, and some red wine vinegar. I also added a few more jalapenos. Great recipe!!"
"Really enjoyed this one, Barb. My husband and I thought it had lively ethnic flavors. I followed your directions exactly and didn't see the need to make any changes. I had to use store-bought tomatoes which was ok but I can't wait to try this again when fresh summer tomatoes are in season. This was our Zaar lunch of the week. Thanks."
"barb, this was great! i added a tsp of cumin in the dressing and the flavor was super. served this with a mexican casserole dish, quite tasty"
"Another 5 star review. Thank you so much for posting this Barb Gertz. I recently decided to try a vegan diet and tonight I just couldn't decide what to have for dinner. I almost gave up and ate wrong. Then I stumbled upon food.com and this was the first recipe I found. I made it exactly as posted except I used canned tomatoes (winter) and doubled it. I am looking forward to the leftovers."
"Very light and healthy. Next time I think I'll add some more spices or jalepeno's. It needs some more flavor. Would serve as a side dish/salsa (without the rice) instead of a main dish."
"This rice is delish! I didn't add the onions because the kids don't like them. I will make this again for sure!"
"Easy, packed full of flavor, and a colorful side dish."
"Made this tonight using a fresh jalapeno, tomatoes and cilantro from the garden. So good. It's like all the yummy stuffing from our favorite burrito shop, but in a bowl. The whole family enjoyed this."
"I made this for a summer potluck. Because it had to travel a bit, I served it cold, and all mixed together. There was a lot of food, and amid all the chaos, I think I only heard one compliment (a favorable one). I made this exactly as written. Even using Roma (small-medium) tomatoes, this yields a lot more than "6 servings" in my estimation. Half the dish disappeared at the potluck, so I took the rest home and ate it over several days. It's pretty nice, and fresh, and a bit on the simple side. I noted that the seasonings (lime juice, hot sauce, salt and pepper) are pretty minimal, and this dish just relies on the basic rice and vegetable flavors. This isn't anything extra-special, but it's pretty nice."
"I followed this recipe to a T and it came out great! I brought some into work to share as well and everyone there also loved it. It did need a little extra salt at the end imo and I'd like to double the lime juice and maybe add a little more onion next time. But this recipe was super easy and really good. Even though I think it's supposed to be eaten warm I've been eating it cold in this Vegas heat, healthy refreshing and filling!"