*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.
This was the first time I cooked for 40+ people so I used this recipe and changed the serving size. I made enough rice for 50 and I must say they all loved it, especially my friend whose mom makes authentic mexican rice said it was delicious. I'm definitely making this for every taco or enchilada night! The only addition I added was chopped white onions to it.
This is very good! I used olive oil to fry the rice for health reasons. No other changes made and we really liked this rice recipe. It is not like any other I have had so don't try to compare it with the recipes that are spicy. There are no peppers or cumin, just a mild but flavorful rice.
Made exactly as specified & it was almost exactly what I was looking for. This was extremely easy to put together. Next time however I will add sauteed onions & fresh garlic instead of the powders. I'm trying to find a replicated recipe of my favorite Mexican restaurants rice but having a difficult time. This is so close. Will make again and continue to tweak it.
Made this recipe and it came out very nicely. Since I didn't have the tomato bouillon garlic powder and onion powder I substituted with salt tomato paste and adobo. I kept tasting with a teaspoon to see if the seasoning was fairing well. Came out Good. Best thing about this recipe is that it gave you the CORRECT instructions on timing the absorption rate. Most times you either under cook or over cook the rice this one was perfect. Best tip I can give with rice is use a clear top pan. Lets you see what's going on inside.
We really like rice done with the tomato-flavored bouillon powder. (You will find it next to the chicken bouillon at the market) I can't speak to the ratio of water to rice as I used my rice cooker. Frying the rice in a bit of oil in the rice cooker and then adding the water to the correct line and the tomato bouillon. Very nice rice.
This is exactly the recipe I've been looking for! Tastes like the rice served in my favorite Mexican restaurant. Nothing fancy, just simple & good! And so easy! For those who are wondering, the tomato-chicken bouillon is called Caldo de Tomate by Knorr. It's by the regular bouillon in my store.
one of my Mexican friends taught me how to make rice & it was just like this recipe. I pull it up every time I make it just to make sure I get the measurements right. One thing my friend suggested, and I usually do, is use chicken stock instead of water in this recipe. Takes it from an 8 to a 10.
i liked this recipie the only different thing i did was use jasmine rice because its easier to work with and doesnt come out sticky and i put butter before the water and let it cook for a while. and i also added fresh garlic and onion instead of powdered! CAME OUT SO GOOD!