50 Reviews of Mexican Rice

From: Sunflower

On Jul 18, 2002

Simply the best. Very rich and creamy. The cheeses make this incredible but the cumin is really the star of this dish. Deserves more than 5-stars in my opinion. My family loved it as well. Thanks for a most delicious recipe.

From: Bogey'sMom

On Jul 7, 2002

Hands down, this is the best rice dish I have ever made. Didn't have any sour cream, so I substituted homemade buttermilk ranch dressing, which was about the same consistency. Absolutely delicious. Thanks so much for posting.

From: Gladys58

On Oct 26, 2002

Another great one. I made this to go with your chicken enchiladas. The perfect side dish. Very cheesy and the cumin flavor was a real stand-out along with the green chilies. Easy to make too. Thanks Nurse Di. We sure do like your stuff.

From: Niki D

On Aug 21, 2002

This was a hit with my family! We aren't really crazy about celery so I used cream corn and extra sour cream!

From: gretchengr

On Feb 16, 2003

This is an excellent rice dish that I served with our sizzling fajitas. Rich and creamy, yes, but also zesty with the flavor of cumin. Would go great with any mexican entree. Good to the last bite and there weren't any left-overs.

From: Chef #63904

On Aug 30, 2005

I love this dish! I have made it several times, and I just love how it tastes with the cream of celery, rather than the traditional cream of chicken/mushroom. Now, I substitute cream of celery in other recipes. I usually at least double it to make a 9X13.

From: DDW

On Jul 28, 2003

I was skeptical about the amount of rice not being enough to feed 4 people but it was plenty and the dish was simply wonderful. The flavor of the seasonings and the cheeses are great. Very easy to make too. I used this as a side to Larry's Black Bean Tacos #575121 and it was a 5 star meal. Thanks for sharing.

From: marileamills

On Jul 19, 2003

I made this rice dish as an afterthought for our Mexican menu. It turned out to be the most talked about and raved over dish. I liked it because it is more creamy-cheesy, and has no tomato sauce in it like the kind you usually get in restaurants. The cumin and garlic gave this a perked up flavor, too. Thanks Nurse Di.

From: Mannymom

On Sep 12, 2005

This was very good. I've tried several mexican rice dishes and none of them satisfied my taste buds until now. Very easy to make, too, which is always a plus in my book. The only difference I'd make next time is to cut the sour cream in half, but that's just my personal preference. Thanks for the recipe.

From: luvmybge

On Apr 28, 2005

Oh my... so good! Everyone loved it. I didn't use canned chilies. I used about 4 large fresh jalapeños, chopped. Oh man... not much left of this dish. Certainly a keeper.