This is the recipe for my grandma's rice. Being Hispanic, this is about as Mexican as you can get. Good as a side dish, or in a taco with ground beef.

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Ingredients

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

Directions

Instructions Checklist
  • In a medium saucepan, heat vegetable oil over medium heat. Brown the rice in the oil until there is a golden texture, stirring frequently. Reduce heat to low, and stir in tomato sauce, garlic, salt, pepper, and cumin. Stir in water. Cover, and cook for about 20 minutes.

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Nutrition Facts

207.8 calories; 3.8 g protein; 38.9 g carbohydrates; 0 mg cholesterol; 222.3 mg sodium. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2005
My hispanic father-in-law also gave me this recipe! The only suggestion I have is he told me to use HOT water when you add it in. This seems to help the texture. Now my husband enjoys spanish rice the way he likes! (Dry texture-not moist/mushy) Read More
(61)

Most helpful critical review

Rating: 3 stars
11/15/2006
I gave this a 3 because I'm actually not really sure what to rate it. It's a good idea...it's the way my hubby said his abuela used to make rice. However he said it's supposed to be fluffy and this definitely didn't come out fluffy. The flavor is right where it's supposed to be. It's not supposed to have an overwhelming flavor I guess. This isn't spanish rice. However I'm looking for a way to make it fluffy...any suggestions? Read More
(11)
95 Ratings
  • 5 star values: 39
  • 4 star values: 23
  • 3 star values: 16
  • 2 star values: 13
  • 1 star values: 4
Rating: 5 stars
12/13/2005
My hispanic father-in-law also gave me this recipe! The only suggestion I have is he told me to use HOT water when you add it in. This seems to help the texture. Now my husband enjoys spanish rice the way he likes! (Dry texture-not moist/mushy) Read More
(61)
Rating: 5 stars
12/13/2005
My hispanic father-in-law also gave me this recipe! The only suggestion I have is he told me to use HOT water when you add it in. This seems to help the texture. Now my husband enjoys spanish rice the way he likes! (Dry texture-not moist/mushy) Read More
(61)
Rating: 5 stars
08/14/2005
This rice is exactly the kind of rice you will find in a "traditional" Mexican restaurant. I am not sure why a couple of people only gave this three stars. Frankly, it was great! Their complaints were that it was bland. However, the point to this dish is that it is to be a side dish. It has a mild flavor, but is to be an accompaniment to the main course. I really liked it. Read More
(37)
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Rating: 5 stars
03/07/2008
I really liked this! I halved it & cooked it in my rice cooker. Used 1/2 chicken broth mixed with the water. It cooked up beautifully. My 3 boys loved it! Read More
(23)
Rating: 5 stars
05/20/2008
Believe it or not a lot of AUTHENTIC Mexican dishes are bland. If you choose recipes that are authentic you will either want to spice it up to your own taste or just stay away from them altogether if you don't care for bland foods. I happen to love authentic Mexican food and this rice dish is marvelous! Read More
(14)
Rating: 5 stars
10/05/2009
Living in Phoenix, we have had a chance to try MANY mexican / spanish rice dishes! However, we feel this recipe really captures the "true" taste of how it's done! I used real minced garlic, slightly less pepper, and the exact amount of ground cumin. Be careful to not place more cumin than recipe calls for as it would be too strong a flavor & overtake the rice. You can add salt to taste per individual taste after it's cooked. We have declared this as our favorite family rice side dish! Thanks for sharing the recipe! Read More
(12)
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Rating: 3 stars
11/15/2006
I gave this a 3 because I'm actually not really sure what to rate it. It's a good idea...it's the way my hubby said his abuela used to make rice. However he said it's supposed to be fluffy and this definitely didn't come out fluffy. The flavor is right where it's supposed to be. It's not supposed to have an overwhelming flavor I guess. This isn't spanish rice. However I'm looking for a way to make it fluffy...any suggestions? Read More
(11)
Rating: 5 stars
01/04/2011
Wonderful, simple rice, definitely best served as a jazzed-up side dish to accompany black beans, or quesadillas etc... I agree w/ other reviewers that it's a bit on the mild (no, no not bland!) side, but it is what it is -- a nicely-seasoned simple rice, that's more interesting that just plain ol' white rice. I made it as written, except that I toasted the rice dry, added the ingredients up to water, then added boiling water, so that upon being turned to low and covered, it was perfectly done to the right taste and texture in 20 min. Served it alongside chipotle chicken breasts with a sprinkle of green onions for color, and melty cheese. I would gladly make it again as a side to another Mexican entree. Read More
(11)
Rating: 3 stars
01/31/2011
This tastes exactly like the rice you can get at THE fast food chain. Perfect copycat. I found it to be dry and I have to agree with the others who said it's bland. It definitely needs more salt. Not sure I'd use this particular recipe again. If I did major tweaking would be necessary. Read More
(9)
Rating: 4 stars
11/11/2006
I did the recipe exactly as stated and ran into one little snag. I cooked the rice for the 20 minutes and when I opened the lid it was still really soupy. I brought everything to a boil and then reduced the heat and simmered for 15 minutes (Just like you would prepare regular rice). Hope this helps. Read More
(9)