327 Reviews of Mexican Rice

From: Cookgirl

On Jul 25, 2005

Thank you so much Pot Scrubber for posting this recipe. This is the Mexican rice recipe I've been looking for all these years! I pureed the jalapeno with the tomatoes but other than that I prepared exactly as the directions indicated. Thank you also for the easy to follow instructions. I am so pleased to add this recipe permanently to my recipe file. CG P.S. The excess tomato mixture I used to make a delicious salsa.

From: MissPenny

On Jul 3, 2005

This was great! I used a 16oz can of diced tomatoes and otherwise made it exactally like the recipe reads in a 12 inch skillet. Thank you

From: Chef Itchy Monkey

On Jul 11, 2006

This recipe was excellent! Thank you so much for posting it. I've been looking for a way to make restaurant style mexican rice for a long time. Usually, most recipes are too wet and gloppy. But this one had exactly the right somewhat dry fluffy texture I was looking for, and the flavor was great! My boyfriend cannot stop raving about it.. he tried to go back for 3rds but I stopped him because there is going to be dessert tonight too. We have lots of yummy leftovers to make in burritos. Also, my BF said he's going to request that I make this rice the next time we have company for dinner. I followed the recipe exactly, except that I added a small can of corn.

From: ItalianMama

On Jun 17, 2007

I'll admit it--I cheated on this recipe. Instead of chopping and pureeing the tomatoes and onions, I substituted 2 cups of V-8 (and omitted the additional salt). I also went with garlic powder instead of the fresh garlic. It came out PERFECT, and so easy! Baking it in the oven was another major plus for me. I actually don't have a large oven-save skillet, so I simply poured the rice into a 1.5 quart casserole dish before baking. It JUST fit, so next time I may use a slightly larger casserole. In any case, we were all thrilled with this rice and I can't wait to make it again. Thank you so much!

From: Pat Grennan

On Jul 5, 2007

i tried this over the 4th holiday. OUTSTANDING. It reminded me of long ago So. California Mexican restaurant in Downey, CA called Esthers. Killer Mex. food, including the rice. but now I can make my own at home! I used canned toms and onion to equal 2 cups. the jalapenos: i used canned, they were a little warm for my taste. I cut way back on the oil. fresh cilantro: the key ingredient. and the best? the leftovers microwave beautifully and keep their dryness. i don't give 5 stars often but this more than deserves it.

From: Kim D.

On Jun 19, 2007

I love the rice served at the Mexican restaurants but can never produce the same results at home. This recipe is GREAT! The rinsing of the rice and the frying in oil are key to the success of this recipe. Now I can finally enjoy great Mexican rice at home. Thanks Potsie!

From: Chef #502147

On Oct 11, 2007

This is the perfect Mexican Rice recipe! I have never cooked long grain rice before so I was a little scared, but this turned out wonderful! Fluffy, moist, but not sticky or wet. My skillet could not go in the oven so I transfered the browned rice mixture to a casserole dish sprayed with non-stick spray and covered it tightly with foil. It still came out beautiful! Thank you so much for this recipe! I love it!

From: 1Punkydoodle

On Nov 4, 2007

I have made this rice a dozen times. I have used canned tomatoes instead of fresh, canned jalapenos instead of fresh, ketchup instead of tomato paste and bullion instead of chicken broth. I also use a soup pot instead of a dutch oven. It comes out perfect every single time. However, I always need to add a little extra salt. Rinse and drain the rice reallly well. I love this recipe!

From: Chef #851970

On Jul 16, 2008

My family stunned me with their wonderful accolades for this dish. I was trying to get a side for Mexican night. I followed it exactly and couldn't believe how much they liked it! It really does puff up about half way through so you must stir - I will make this again and again - also the leftovers are great! Thanks so much for posting this.

From: Let's Cook!

On Jun 26, 2009

Oh my GOODNESS! Truly. GOODNESS. Doubled recipe - will be freezing much of it in baggies for a quick reheat. This cooks up so great - I feel like a little mexican. UPDATE: JUST AS GOOD AFTER BEING FROZEN! This has become a staple item in our home. Just heat bag in microwave for 4 or 5 minutes straight out of freezer and whalla. Perfect!