Simple Mexican Rice

From: Rambling Rose

On Sep 7, 2008

Excellent! This is more like a rice pilaf than what is typically served in Tex-Mex restaurants. I used brown rice, so had to revise the amount of rice and water. My veggies were a bit blanched out due to the longer cooking time. Next time, I will thaw the peas and carrots and throw them in at the end. It was a wonderful side dish and the left-overs made delicious fried rice. PanNan, thanks for a great recipe!

From: Bloodwyn

On Nov 23, 2007

Loved it. Simple tasty and cheap.

From: canarygirl

On Oct 14, 2003

Fabulous! This was so easy to make and the flavor was amazing! I did not add the frozen vegetables, but rather, a diced jalapeño and a diced red anaheim pepper. I also used red onions for color. The instructions are clear and easy to follow. I did add just a little bit of ground cumin to the rice as well. I served the rice with stuffed Pork Tenderloin with Cilantro Lime Pesto (recipe# 9746), and the flavor combination was fantastic! Be sure to garnish with freshly chopped cilantro when serving...that burst of flavor is amazing! Thanks!

From: dale!

On Jan 20, 2003

Great flavour and very simple to make. This is something that once you get to the lid on and simmer stage you can set the timer and walk away. Love that! I reduced the oil to about 2 teaspoons and it worked no problems! I used regular long grain rice and chopped fresh vegetables (as I hardly ever have any frozen). I used carrot, beans , mushroom and corn. Served with grilled chicken and salsa for a tasty and healthy meal.