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Reading: Mexican Rice II

Rating: 5 stars

last I ‘ve found the recipe for basic, restaurant style Mexican rice. The cardinal to this recipe is the seasonings you use. I tried it as written, just with the cumin, and it was not about angstrom dependable as it was when I did it a second gear time using Taco Seasoning I ( from this site ). I precisely sprinkled in what looked alike enough, about 1-1/2 tsp. This assortment includes cumin and many other spices which are arrant for this recipe. I besides cooked my onion in the petroleum BEFORE adding the rice to get it nice and gentle. early than that, I followed precisely as written and it was perfect ! helpful ( 2227 )

Rating: 4 stars

For the reviewers having fuss with toasting and puffing the rice : My rice browned, but did n’t puff. When I added the soup stock and tomato sauce, I was concerned ( I had caller complete and this was the first try ) but the rice came out beautifully, and puffed out. Do n’t let the other reviews prevent you from trying this simple and delectable dish. It made a great english serve for the quisadillas I made. This is besides a good guy-proof recipe, considering I did n’t mess it up. I ‘m decidedly making this one again. I have a rice cooker, but I decided to take a gamble and make it in a medium sauce pan, and I was beaming. My rice cooker tends to singe the outer layer of rice. Cook hard ! helpful ( 978 )

Rating: 3 stars

If you ‘re looking for a mexican Rice recipe that will be “ the star of the read, ” this is not the recipe. If, however, you ‘re looking for a pleasantly and subtley flavored Mexican-style rice to accompany a spicier main dish, this fits the poster absolutely. I chose to saute the rice in butter preferably than vegetable oil, but otherwise followed the recipe as directed. Do n’t worry about “ puff ” the rice-just saute it till fortunate brown, then add the chop onion and spices, saute another minute or two, then add liquids. Cover and simmer till liquid is about absorbed and rice is tender. Nice, basic rice recipe. helpful ( 801 )

Rating: 4 stars

This is a great basic rice recipe that is easy to prepare. The lone remainder between my planning and the recipe ‘s is that I sauteed the onion before cooking the rice, added fresh mince garlic, and used chicken stock versus broth. Thanks for submitting it. helpful ( 312 )

Rating: 5 stars

Do n’t let the name intimidate you. I am a chef at heart not by deal. I am of Mexican heritage and was the only one of 5 girls to learn to cook like Mama. This recipe is very close to what I learned to make from my beget. slender differences are that we add a little less onion about 1/8 of a cup and we add about the same measure of chopped bell pepper that is added with the onions about half way through the sauteeing of the rice. alternatively of garlic salt we use granulate garlic or fresh garlic which will add a little more flavor. We besides add a daunt of black capsicum. If you do n’t have fresh chicken broth that is already salted, we use 2 cups water and about 1 1/2 Tblsp powdered chicken boullion by Knorr Suiza found on the Hispanic aisle which has lots of salt in it, no necessitate for extra salt. I ‘m not sure about adding greaser seasoning as other reviewers have suggested, this makes me think of Fast Food Bell rice. Homemade mexican rice is not supposed to be over season, the main dish should have the flavor and or the salsa that you serve should be ampere piquant as you desire. These flavors should not be expected to be in the rice. I ‘d say this is a darn good recipe for anyone wanting to make homemade Mexican rice ! My chef hat off to Mommyto2 ! helpful ( 292 )

Rating: 5 stars

This has become our families favorite mexican rice. I made several alterations though : used sea salt ( to taste ) rather of garlic salt and added 2-3 cloves of garlic ( crushed ), omitted the cumin, and added 1 package of “ Sazon Goya-Con Cilantro y Tomate. ” It actually adds to that authentic season you get in the best mexican restaurants. The cook fourth dimension is accurate, but I find that the last 5 min, I need to add a dart of broth to keep it from being besides dry. helpful ( 283 )

Rating: 5 stars

A strong chicken broth is needed to make this adept. KAET : I ‘ve never been able to get my rice to brown and/or powderpuff in a frying pan either, so I constantly use my rice cooker rather. I saute the onions, minced garlic and cumin in a frying pan, then throw it into the rice cooker along with the 1 c. rice, 1-1/2 c. chicken broth and all the other ingredients, omitting the garlic strategic arms limitation talks. The cooker shuts off when the rice is done. Easy and identical good excessively. helpful ( 275 )

Rating: 5 stars

This rice was so well-liked by my friends that we all agreed that it was the best mexican rice we ‘d ever had. I followed the recipe precisely the first fourth dimension that I ‘d made this, but the second clock time I did n’t have any tomato sauce so I used a 14.5 oz can of diced tomatoes with the juice. I still used the lapp amount of water and it worked out perfectly. very delectable ! ! helpful ( 163 )

Rating: 5 stars

I know this is a fantastic recipe. I have been making this for years. I used to go visit my ally and then go watch her mother-in-law cook, This is alabama most precisely her recipe. The merely changes she would make and I still do are use 1/2 tsp cumin seed rather of the graound coumin and besides she would use a pair pieces of fresh garlic minced and browned with the onions. The perch is precisely as she made it and MMMMMMMM so dependable ! helpful ( 138 )

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