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Del Rio's Mexican Rice

Rated as 4 out of 5 Stars
3

"This recipe has been passed down to me from my mother who learned it from her mother. It's made from ingredients found in almost every kitchen! It'll sure be a hit. I have tried this rice over and over again and have developed my own new flavor."
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Ingredients

55 m servings 198
Original recipe yields 8 servings

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Place jalapeno pepper on a baking sheet.
  3. Roast jalapeno pepper under the preheated broiler until skin is browned and blistered, 2 to 3 minutes per side Remove from oven and remove stem.
  4. Heat oil in a pot over medium-low heat; cook and stir rice in the hot oil until evenly browned and fragrant, 5 to 10 minutes.
  5. Blend roasted jalapeno, tomatoes, onion, cilantro, chicken bouillon, lemon juice, and garlic in a blender until smooth; stir into the browned rice. Continuously stir mixture until rice has absorbed the liquid, 5 to 10 minutes.
  6. Pour water into rice mixture, continuously stirring until liquid boils. Boil for 1 minute. Cover, reduce heat to low, and simmer until rice is fully cooked, waiting at least 20 minutes before removing the lid. Remove rice from heat and let stand 5 minutes before serving.

Nutrition Facts


Per Serving: 198 calories; 2.1 40.2 3.9 < 1 104 Full nutrition

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Reviews

Read all reviews 7
  1. 9 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
Most helpful positive review

For me, this wavered between 3 1/2-4 stars. I used brown rice in this recipe and did not have chicken bouillion granules so what I did was used homemade chicken broth and increased the liquid to...

Most helpful critical review

I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed som...

Most helpful
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Least positive
Newest

For me, this wavered between 3 1/2-4 stars. I used brown rice in this recipe and did not have chicken bouillion granules so what I did was used homemade chicken broth and increased the liquid to...

Good rice, was a little crunchy even after adding and extra 1/4 cup of water. Did not use a jalapeno because I can't handle that much spice. Otherwise was pretty good.

I was torn on how to rate this recipe. Personally, I didn't care for this recipe. I thought it had some "heat" from the jalapeno, but, I didn't think it had much flavor. I think it needed som...

I did not have a jalapeno pepper so had to omit that. However, instead of can of tomatoes, I used one can of Rotel tomatoes with peppers. Unfortunately, I did not have cilantro which would mak...

I loved this recipe! For my taste I would use less cilantro but this is by far the best Mexican rice recipe I have tried.

This dish got rave reviews from my family and we eat Mexican food at least 2-3x /week. It had a lot of flavor. My jalapeño was pretty spicy so it lent itself quite well to the dish. My family wa...

Not good flavor or heat