Wow I thought this was best Mexican Rice ever. I used the Rotel tomato with green chilis and added some extra green chilis to spice it up. This is definitley a keeper!
This was really good! After reading others reviews I used Rotel tomatoes (about 1/2 of the can and all the juice). Since I used all the juice from the Rotel I only used a cup of water. Also I sauted half of a jalepeno chopped up and 1 tsp. of minced garlic with the onions. As for the seasoning I just used heaping 1/2 tsps of cumin and chili powder. The flavor turned out great!
This recipe is delicious! You have to use chicken stock instead of water, as it gives it even more flavor! Other than that, I made it as is. It's really easy too! I DEFINITELY would highly recommend!
i love this recipe! thought it needed "something"so i usually add a spoonful or two of dried taco seasoning as it cooks. serve it on shredded lettuce and add some beans for my vegetarian diners....its one of out favorites now.
I have tried quite a few mexican rice recipes from this site and this is one is my favorite - my search is over! The amount of spice and tomato was just right. I did just dump in some salsa instead of opening a fresh jar of tomato sauce. Thanks for an easy and tasty recipe!
Really good. I added 1/2 clove of garlic to the onions and a couple of teaspoons of chopped green chiles to the tomatoes. I also used chicken broth instead of water. i would have used rotel instead, but i was out. also, after the rice completed cooking i added a handful of frozen corn then put the lid back on for a few minutes. the corn heated up and retained it's texture. I served this with a mexican style steak and it was really good. this will become a go-to on fajita nights!
Excellent! I did make some changes based on other reviews. I used chicken stock instead of water and added a can of rotel tomato with chilli. So good! the juice from rotel is about a 1/2 cup. So only add 1 cup of water or chicken broth.
Very tasty! I used a can of Rotel and 1 1/2 cups of chicken broth and a couple dashes of hot Mexican Chili powder...will make it when cooking Mexican!
I didn't stick to every letter of the recipe but I still give this five stars for flavor and versatility. The only real changes I made were to add 3 cloves minced garlic and swap the water for chicken stock. I doubled the chili and cumin. We devoured it.
Not good! too mushy-use less liquid and more flavor!
