Mexican Rice

From: ChicagoRN

On Jun 18, 2008

I have to say..this is the first non-authentic mexican rice that we all really loved!!! I omitted the bacon fat and sautee'd the onion (along with 4 cloves of garlic) in olive oil. I didn't have Rotel so I used zesty diced tomatoes (jalapeno style) and added a 4 ounce can of diced mild green chili's. I used 2 tomatoes and followed the rest of the recipe to the letter. Really tasty. Kinda spicy my way so my kids weren't in love with it...but my husband and I loved it. Thanks for a great rice dish. Will make again.

From: slickchick

On May 27, 2008

We LOVED this rice. Was quick and easy like you said. Did add diced green chilies and 1/4 tsp cumin as BBQ Man suggested. I also let the skillet sit for 5 minutes with the lid on after I removed it from the heat after 20 minutes. The rice came out perfect....lots of flavor. Thanks so much for sharing

From: BBQ Man #198319

On Mar 20, 2005

Great recipe, and very easy! I served this as a side dish for “Mexican Casserole #49088”. I made the following substitutions: vegetable oil for the bacon fat, a 4oz. can of diced green Chile peppers for the chopped green peppers and I added ¼Teaspoon cumin. I also used the Rotel® “Mexican Fiesta” with lime juice and cilantro. My wife, who grew up in Pueblo, CO around some of the best Mexican influenced food in the world went crazy over this rice dish! Thanks Chef TwinTwo821.

From: winkki

On Feb 28, 2004

I had to leave the green pepper out due to allergies in the family, but even without the pepper it was a huge hit! The kids promptly proclaimed it their favorite version ever (and we eat a lot of rice and a lot of Mexican food). It scored big with me for being so very easy to make, and it was also nice to find another use for RoTel besides cheese dip and mixing with shredded chicken. It's moved to the top of our menu rotation - thanks!