This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
You can also make this with other small shapes of Mexican pasta. I have uploaded a photo showing where I made it with "sopa de ABCs" which is pasta in the shape of the ABCs. You can also use tiny shell pasta. The reason my original recipe didn't include salt is that we are watching our salt intake; hubby has some heart issues, so I am very careful in adding sodium to our meals. Read More
The large amount of garlic and onion powders ruined this dish for me. I think with a teaspoon of each instead of a tablespoon it might work. The powders formed a 'sludge' for lack of a better term on the top of the rice as it simmered and it wouldn't blend in completely when the rice was mixed. We actually threw out the leftovers, which we almost never do. Read More
You can also make this with other small shapes of Mexican pasta. I have uploaded a photo showing where I made it with "sopa de ABCs" which is pasta in the shape of the ABCs. You can also use tiny shell pasta. The reason my original recipe didn't include salt is that we are watching our salt intake; hubby has some heart issues, so I am very careful in adding sodium to our meals. Read More
I have tried this recipe twice now for my boyfriend and I and it is delish! My mom who is Mexican would make this often when I was younger, only she would use fresh tomatoes and cook half an onion with the rice. Well, tomatoes are pretty expensive so I love how regular canned tomato sauce works just as well, saves you on time and money;). Besides cooking the onion in the rice, the only other changes I made was cutting way back on the oil and adding some salt and cumin...yum! Read More
This was tasty! I really liked the toasty flavor that cooking the spices and rice added to the finished dish. I do think it was a tad 'greasy' but it wasn't too much so. Mine also took longer than 15 mins. to cook which was not a big deal. This does need salt IMO. I just used it to taste. All in all it was a basic simple rice which was what I was looking for. I would make it again! Thanks for sharing.:) Read More
The large amount of garlic and onion powders ruined this dish for me. I think with a teaspoon of each instead of a tablespoon it might work. The powders formed a 'sludge' for lack of a better term on the top of the rice as it simmered and it wouldn't blend in completely when the rice was mixed. We actually threw out the leftovers, which we almost never do. Read More
Loved how convenient this recipe was I had everything in my cupboard. The flavor was pretty decent too we're southern California people who have moved east and are not used to the tex-mex stuff that they pass off as mexican food around here so I cook a ton now. This was a super quick side to go along with some carnitas enchiladas. As for the "sludge" some other reviewers had if you mix it in the hot oil before adding the rice you start with something like a roux and incorporates very well. All in all a quick convenient and tasty side dish. Thanks so much! Read More
This is really good! It has a lot of tomato flavor maybe a little too much but that's probably just my taste I'm not a huge tomato fan. It has a nice savory flavor without hot spices. I thought maybe 1/4 cup was too much oil so I started with half that amount but when I added the powders it soaked it all up and I needed the rest. It wasn't oily when it was done either. Chicken broth came in a 14 oz can and I measured out 1.5 cups but ended up using the rest. The rice wasn't quite tender without it maybe because I used silver pearl (medium grain) rice. It went great with chicken enchiladas. I will definitely make this again. Read More
This recipe was simple, and I needed a quick rice dish, so I gave it a try. I had to add multiple ingredients just to make the rice tolerable. This is one you can skip. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You can also make this with other small shapes of Mexican pasta. I have uploaded a photo showing where I made it with "sopa de ABCs" which is pasta in the shape of the ABCs. You can also use tiny shell pasta. The reason my original recipe didn't include salt is that we are watching our salt intake; hubby has some heart issues, so I am very careful in adding sodium to our meals.
I have tried this recipe twice now for my boyfriend and I and it is delish! My mom who is Mexican would make this often when I was younger, only she would use fresh tomatoes and cook half an onion with the rice. Well, tomatoes are pretty expensive so I love how regular canned tomato sauce works just as well, saves you on time and money;). Besides cooking the onion in the rice, the only other changes I made was cutting way back on the oil and adding some salt and cumin...yum!
This was tasty! I really liked the toasty flavor that cooking the spices and rice added to the finished dish. I do think it was a tad 'greasy' but it wasn't too much so. Mine also took longer than 15 mins. to cook which was not a big deal. This does need salt IMO. I just used it to taste. All in all it was a basic simple rice which was what I was looking for. I would make it again! Thanks for sharing.:)
The large amount of garlic and onion powders ruined this dish for me. I think with a teaspoon of each instead of a tablespoon it might work. The powders formed a 'sludge' for lack of a better term on the top of the rice as it simmered and it wouldn't blend in completely when the rice was mixed. We actually threw out the leftovers, which we almost never do.
Loved how convenient this recipe was I had everything in my cupboard. The flavor was pretty decent too we're southern California people who have moved east and are not used to the tex-mex stuff that they pass off as mexican food around here so I cook a ton now. This was a super quick side to go along with some carnitas enchiladas. As for the "sludge" some other reviewers had if you mix it in the hot oil before adding the rice you start with something like a roux and incorporates very well. All in all a quick convenient and tasty side dish. Thanks so much!
This is really good! It has a lot of tomato flavor maybe a little too much but that's probably just my taste I'm not a huge tomato fan. It has a nice savory flavor without hot spices. I thought maybe 1/4 cup was too much oil so I started with half that amount but when I added the powders it soaked it all up and I needed the rest. It wasn't oily when it was done either. Chicken broth came in a 14 oz can and I measured out 1.5 cups but ended up using the rest. The rice wasn't quite tender without it maybe because I used silver pearl (medium grain) rice. It went great with chicken enchiladas. I will definitely make this again.
This recipe was simple, and I needed a quick rice dish, so I gave it a try. I had to add multiple ingredients just to make the rice tolerable. This is one you can skip.
