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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

    Advertisement
  • Place jalapeno pepper on a baking sheet.

  • 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.

  • 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.

  • 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.

  • 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

197.6 calories; 3.9 g protein; 40.2 g carbohydrates; 0 mg cholesterol; 104.4 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/22/2014
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 almost a full cup. I use petite diced tomatoes and took another reviewer's suggestion and added a half teaspoon each of cumin mexican oregano and chili powder as well as a good amount fresh minced garlic. Not bad--it definetly needed additional spice. I was surprized that it worked well with the brown rice but in a good way. I would make this again BUT I would play with the recipe a bit next time. Read More
(4)

Most helpful critical review

Rating: 3 stars
08/18/2013
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 some spices added like cumin or chili powder. I did use rotel instead of just peeled tomatoes and I do think that helped. My husband thought it was pretty good though and tasted more like rice you would get in a Mexican restaurant. The problem I did have though was that the liquid was absorbed into the rice in the 20 minute cooking time but even after sitting the additional 5 minutes the rice still had a slight crunch to it. I don't plan on making this again. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/22/2014
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 almost a full cup. I use petite diced tomatoes and took another reviewer's suggestion and added a half teaspoon each of cumin mexican oregano and chili powder as well as a good amount fresh minced garlic. Not bad--it definetly needed additional spice. I was surprized that it worked well with the brown rice but in a good way. I would make this again BUT I would play with the recipe a bit next time. Read More
(4)
Rating: 4 stars
09/22/2014
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 almost a full cup. I use petite diced tomatoes and took another reviewer's suggestion and added a half teaspoon each of cumin mexican oregano and chili powder as well as a good amount fresh minced garlic. Not bad--it definetly needed additional spice. I was surprized that it worked well with the brown rice but in a good way. I would make this again BUT I would play with the recipe a bit next time. Read More
(4)
Rating: 4 stars
10/02/2013
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. Read More
(3)
Advertisement
Rating: 3 stars
08/17/2013
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 some spices added like cumin or chili powder. I did use rotel instead of just peeled tomatoes and I do think that helped. My husband thought it was pretty good though and tasted more like rice you would get in a Mexican restaurant. The problem I did have though was that the liquid was absorbed into the rice in the 20 minute cooking time but even after sitting the additional 5 minutes the rice still had a slight crunch to it. I don't plan on making this again. Read More
(2)
Rating: 3 stars
01/05/2016
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 make this very delicious. Problem I see with this recipe and why I give it 3 stars instead of 5 is that there is not enough liquid. For 2 cups rice you need at least 4 cups liquid. All rice I have ever made you need 1 part rice to 2 parts liquid. Read More
(1)
Rating: 5 stars
09/05/2013
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. Read More
(1)
Advertisement
Rating: 5 stars
09/24/2016
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 wants it as hot as possible! But now there are toddlers eating the same food and they loved it! I did not roast the jalapeño just chopped up fine and it cooked down. I like my rice more dry than wet. This was moist but next day was just the way I like it!! Read More
Rating: 2 stars
12/04/2014
Not good flavor or heat Read More