*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.
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Authentic or not, this is a fabulous recipe...I leave out the bell pepper though simply because I don't like it. Also, brown the rice along with the onion and garlic for best flavor, and squeeze in the juice of 1/2 fresh lime just before covering. THE SECRET TO GETTING THE RICE TO "FLUFF UP" is 1) use long grain white rice, 2) make sure whatever liquid you use is HOT when you add it, 3) ALWAYS use twice as much liquid as rice (1 cup rice, 2 cups chicken broth or water) and 4) once you cover your pot and turn your burner to low, DON'T TOUCH the rice, DON'T LIFT the lid, don't stir it, let it do it's thing. After 20 minutes turn burner off but let the pot sit for at least another 5 - 10 minutes before removing the lid. You will have perfect rice, every time.
Very good rice, although in my mind not entirely authentic. My husband IS an authentic Mexican, and his mother's rice is nothing like this. It may just be a regional thing, though - I saw a few comments that this rice is similar to that served in Arizona restaurants, whereas my in-laws are in Texas and most of the rice served in those Mexican restaurants are very similar to my mother-in-law's. Although here in the northeast I find most Mexican restaurant rice similar to what I'm used to, also. But, anyway....
Next time I will: omit the green pepper as their taste tends to bully the other flavors, up the cumin to 3/4 tsp, and stir in the cilantro after the rice is cooked to keep it's fresh, earthy flavor intact.
I really love this recipe but agree with a previous reviewer that, while it is pretty authentic Mexican restaurant fare, it isn't anything like the rice I've had made by people from Mexico. Living in the Phoenix area for 15+ years, I've had lots of variations on the theme. Still, it is an excellent recipe, and my husband prefers it to any that we've had in restaurants. I found that it is even tastier if I saute the rice for a few minutes, then add the veggies (garlic finely minced)to the pan and let them cook down just a bit. That way, the flavors "mingle" better, and it sweetens up the garlic and onion. A brief saute also distributes the taste of the jalapeno and dissipates the heat. Thanks for a great recipe.
This is an excellent recipe. The traditional Mexican rice that my Mother-in-law makes takes a lot longer to prepare. The prep time for this recipe is almost nothing, and I don't think my Husband could tell the difference.Make sure the rice gets toasted long enough, every grain should be browned. I cook the onions with the rice, then add some garlic and the peppers, then petite diced canned tomatoes. Simmer one minute, then add the broth and seasonings.
I know the recipe calls for white long grain rice, but I tried using brown rice instead to make it healthier. It didn't come out very good. My husband liked it, but I didn't. Just in case someone else has this not-so-bright-idea, I wouldn't recommend using brown rice for this recipe. Not only does it take longer to cook, which I knew beforehand - it doesn't taste as good as white rice and doesn't pick-up the flavor as well. Next time I try this - I'm using white rice.
Great flavor! Plates nicely too! I do have some advise for another reviewer, SISTAJAI. I had the same problem with rice for a long time. Finally I corrected it. One reason could be brand - get a name brand long grain rice, not the store brand kind (it makes a HUGE difference in texture) also, when you reduce the heat and cover, DO NOT PEAK! Don't stir it, don't touch it until the 20+ minutes is up, then check it. If there's still a lot of liquid, keep the lid off and cook until it's evaporated. I hope this helps : )
Just the right side dish served with Chicken Kabobs Mexicana and Best Black Beans. Whether it's authentic Mexican or not, whether it should or shouldn't include bell peppers, I don't care. This was delicious, plain and simple, as written, with just a dab of butter thrown in at the end for added richness. Pefect, fresh, and unique blend of flavors. Hmmm, who knows what's "authentic" anyway? Is cooking ANY dish of any ethnicity ever precise and exact? Thanks for sharing your recipe, which we thoroughly enjoyed and will make again.
Fabulous! I used all the ingredients and measurements as written, however,I added the chopped onion to the rice and oil (I used olive oil) in step one and when the rice was opaque I also added to garlic. (do not add the garlic with the rice and onion... it will burn and be bitter). I then stirred the cumin into the rice before adding the broth. Brought it to a boil, added everything else and returned it to a boil...and this means a full, rolling boil, not just a few bubbles! If you don't have a really tight fitting lid, cover the kettle with foil and then place the lid on top.. folding the excess foil up a over the top. This will help create a better seal and keep more steam in to cook the rice. Also, as another person mentioned...DON'T PEEK! After 20 minutes on low, remove from the heat and let sit another 5 minutes...and DON'T PEEK!
Thanks for the wonderful recipe...it will be a staple in my house!
Here's a suggestion: Make sure you bring all your ingredients together before you start cooking the rice...Have everything cut up and ready to go so that you aren't opening the rice constantly...That makes it sticky and clumped together. Otherwise great taste and I will definitely make this again....
I was a little disappointed in this recipe. I live in Tucson Arizona so I'm accustomed to great Mexican food. I felt that this recipe came out way to soggy and salty for my taste and it doesn't nearly measure up to my favorite local Mexican restaurant's version. It also didn't have any tomato taste to it which I like in my Mexican rice. I'll have to keep looking for a better recipe.