I’m so pleased to have come across this untried recipe and be the first not only to review it, but to rate it highly. This is a winner. It’s rich, flavorful and colorful, not to mention just plain interesting. A LOT more interesting, in fact, than the typical tomato-based Mexican rice. I stayed true to the recipe save for the carrots, which I only omitted because I don’t care for them. Saffron, the most expensive spice as I know of, has a unique and characteristic flavor and color that really can’t be duplicated, tho’ turmeric would work as a more economical substitute. I made this to accompany Slow Cooker Guisado Verde and Skillet Summer Squash, both recipes also from this site. It was a beautiful and uncommonly delicious meal, in large part because of this beyond the ordinary Mexican rice. Mamacita, no doubt, is a darn fine cook. Thanks, Armi, for sharing her recipe.
Although a hit with my husband, this missed the mark on my account. :( If it weren't for the fact that I already had a jar of saffron handy, I probably would have skipped this one (saffron is VERY expensive!). Being that I'm on an "out of work" budget, I've been on the lookout for dishes that stretch a dollar (or two). Admittedly, for this reason alone, this was quite the disappointment for me. For one, NO WHERE does this recipe state what TYPE of saffron to use. Threads????? Powder???? If threads, how many??? After a CONSIDERABLE amount of time researching equivalents on the WWW, I decided that the measurement here MUST be for powder and that the proper amount would be approximately 5-7 threads per 1/4 teaspoon. Even after adding ~ 12 threads, my rice was not the beautiful golden color I expected (disappointment #2). All in all, this was "OK," but not something I'd make again. Thanks anyways, Armi. :-)
WOW this rice is delicious! I subbed some Trader Joe's fire roasted corn for the carrots, due to what I had on hand, but otherwise followed the recipe verbatim. The taste was incredible! Went perfectly with my Adobo steak, onions & peppers, I can't wait to make it again! Gracias Armi y Mamacita :)
I'm adding this review to explain to people about the saffron. Mexican saffron sold in almost any store which carries Mexican products is very inexpensive. It is sold in dry form in a small packet or in jars almost like a thick salsa to add to food. I think in Spanish it is called "azafran". Not the expensive, imported stuff. This is a nice recipe. You can add tomato paste or sauce in place of the tomato. You can also omit the peas and carrots.
EXCELLENT! I added the peas and carrots in w/ everything else and used tumeric (Thanks naples34102 for the idea!) in place of the saffron b/c I didn't have any. Great flavor and super quick to make. I will def be using this recipe again and again YUM! Thanks for sharing.:)
I made Mexican Rice III from AR to go with an easy green enchilada casserole I made. It was okay but I was looking for a tastier option. I did not care for the Mamcita's Rice at all. The flavors were too strong and did not have an authentic Mexican flavor at all. I used the turmeric as I didn't have the saffron (don't stock it due to the price). Will not make again.
Three & 1/2 stars if I could. This was okay just not enough flavor. Next time I'll puree the tomatoes add another clove of garlic & see if that helps a bit? It needs something more I just can't decide what...It was very easy & I did like the texture though!
I threw everything into my rice cooker and let it do its thing. Love my rice cooker!!!! Didn't need the vegetable oil and I never add extra salt to anything.
I've made this recipe a number of times to accompany fajitas and tacos. Like another reviewer, I also use Spanish saffron strands and the first time, filled the 1/2 tsp with strands. Don't do that; 5-7 strands is enough. IME, the results depend a lot on the chicken broth you use.
