Comments on: Basic Mexican Rice

By: Dyedinthewoolcook

Dyedinthewoolcook — Wed, 17 Sep 2014 11:18:16 +0000

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!

By: angela radke

angela radke — Sun, 06 Apr 2014 06:47:30 +0000

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!

By: mamere94

mamere94 — Mon, 31 Mar 2014 02:47:48 +0000

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.

By: ALilBitofEverything

ALilBitofEverything — Wed, 12 Feb 2014 21:52:10 +0000

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!

By: MarkInAtl

MarkInAtl — Mon, 21 Jan 2013 22:34:53 +0000

Did I miss something? The recipe calls for cumin and Kosher salt, but the instructions don’t say when to add it.

By: LesleyfromWI

LesleyfromWI — Thu, 13 Jan 2011 03:36:15 +0000

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!

By: Sagey

Sagey — Sun, 07 Nov 2010 02:00:26 +0000

Thank you for helping me to FINALLY successfully make Mexican Rice! It was easy and delicious and cooked up just right.

By: lindyjeppson

lindyjeppson — Tue, 03 Aug 2010 20:43:49 +0000

I didn’t have good luck with this recipe. It took three times as long for the rice to cook, but then it was pasty. It was spicy but bland (is that possible). The enchiladas were great, though :)!!!

By: angiensmith

angiensmith — Tue, 20 Jul 2010 17:44:33 +0000

I make this to serve with burritos, white enchiladas, enchiladas…it is a perfect side to any mexican dish. Another great one!

By: marta

marta — Sat, 10 Jul 2010 03:59:11 +0000

This was great! Easy and delicious! I had to add a bit more water (maybe about 1/3 cup). I also needed cooked it much longer than 15 minutes–probably more like 25–because the rice wasn’t completely cooked. But, overall, excellent!