12 Reviews
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Dyedinthewoolcook on 9.17.2014
My family loved this recipe! I used brown Basmati rice and used a 28 oz can of tomatoes with a couple of roasted Hatch chiles instead of the 14 oz can of tomatoes and the can of Rotel. It was really delicious. I will definitely be making this again!
angela radke on 4.6.2014
I had every intention of following this recipe exactly with the exception of using all organic ingredients. I grabbed the turmeric instead of the cumin. It was a brain fart moment and that’s my only excuse. Cumin was added as well and this dish still turned out great!
Thank you!
mamere94 on 3.30.2014
I used more liquid for the rice, and I used 1 tbsp tomato paste instead of the can of tomatoes since that seemed a little more authentic. I was very pleased with the result.
ALilBitofEverything on 2.12.2014
Ok, I kept trying to give this 5 mitts, but for some reason it wouldn’t let me click the 5th one.
My husband and I both really liked this rice. It was too spicy for the picky kid. I used the recipe out of Ree’s cookbook which calls for 1/4 tsp. cayenne in addition to the ingredients listed above. I dumped in the whole can of rotel (juice included). I only had a large can of whole tomatoes so I went by the combined weight of the tomatoes and juice and put that in. I simmered for 15 min., and then checked it. The rice was still pretty hard. I added another cup of chicken broth and simmered for another 5 min. I then turned off the heat and let sit until the burritos were finished. The rice still had a tad bit of a crunch to it so I probably could have cooked it another 5 min. I thought it was delicious just the way it was, though! I forgot the cilantro, bet that would have made it even better!
LesleyfromWI on 1.12.2011
I have never made Mexican rice before and this recipe was so easy. My family loved it. I made fish tacos and the recipes really complimented each other!
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MarkInAtl on 1.21.2013
Did I miss something? The recipe calls for cumin and Kosher salt, but the instructions don’t say when to add it.
mnheather on 1.17.2010
FIVE MITS! I had to add an extra 1/4 cup of water near the end, and in the future I would just use the liquid from the rotel, as I thought a little extra heat would have been nice.
But this was SO GOOD! And SO EASY!
Surfer's Girl on 1.9.2010
Once again…excellent recipe!
kateluvs2cook on 1.5.2010
Delicious and easy to substitute tomato products. I’ll be serving tonight with my tamale pie. Thank you Ree. Just another fabulous recipe of yours that I will be complimented on.
tnorthrup69 on 12.30.2009
I made this simple and yummy rice to go with the White Chicken Enchiladas. What a wonderful side dish to make this a complete meal! Ree Rocks!