Skip to main content New<> this month
Get the Allrecipes magazine
Mexican Rice Pilaf
Reviews:
March 28, 2001

Loved it! I used slow cooking brown rice, 1 can of Mexican tomatoes, and placed browned boneless, skinless chicken thighs on top of the rice for the last 20 minutes of cooking, then just sprinkled the cheese on top to melt. I also added 1 cup frozen corn to the mix and it was really terrific! A great meal.

  1. 84 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars