Excellent side dish. Unlike the last reviewer, I checked the rice at 30 minutes, and it was just about done. Served with grilled boneless chicken breast with choice of peach and mango salsa or roasted yellow pepper sauce, a wedge of iceberg lettuce with homemade blue cheese dressing, and a glass of cabernet sauvignon. Will definitely be making this often.
lutzflcat Posted: 08/09/09
virevixa Posted: 07/27/09
We LOVED this! I altered it based on what we had available; omitted the black beans, garlic, lime, and butter and let it cook a bit longer as the rice was still pretty chewy after 45 minutes. Hubby said he thinks it's the best rice he's ever had, and my 18 month old (who doesn't like anything) cleaned his plate! So good!!!
stacylynn Posted: 09/23/10
This is the flavor of Spanish/Mexican style rice I've been trying to get!! The flavors blended well together & the substitution of red kidney beans (out of black-been on a Mexican kick) was great. Will use this recipe often, especially while we're getting lots of fresh peppers & tomatoes to use in Mexican this summer. Served with Mixed Fajitas (CL 1999) & a tomato/cucumber salad.
fabfoodie914 Posted: 02/12/09
I absolutely love this recipe as a side dish and serve it with Mexican meals often. I follow the recipe almost to the letter, but do find that it requires a little more liquid while it's simmering. I think it's a great idea to serve it as a one-pot meal and may try adding shrimp to it next time.
Natalie137 Posted: 01/02/10
I cooked this for a pot luck and everyone loved it. It didn't blow me away (hence the 4 stars), but I will definitely be adding this to my recipe list. I found the rice a bit bland as written, so I added extra cumin and garlic. I also used two 10 ounce cans of tomatoes with chilis, one mild and one hot. I also omitted the green onions, simply because I didn't have any.
No Longer Registered Posted: 10/13/10
When I think of Mexican food, I think of rice, and this dish fits the bill as it goes with just about any Mexican main course. I love the brown rice which gives it a nutty flavor and blends well with the freshness of the other ingredients. (I used fresh corn and fresh plum tomatoes.) I will make this again, and again, and again!
Peach218 Posted: 02/22/10
This is a great recipe! It's great as a side dish for tacos, enchiladas, chicken, fish, etc. or as a main entree. I've made it exactly as the recipe is written, and I've also added grilled chicken. I want to try it with grilled shrimp sometime. It really makes a great one-pot meal! My husband loves it, and for him to comment multiple times how much he likes a dish is a pretty big deal in our house, like I've accomplished something grand! Needless to say, this one's a keeper.
foodforliving Posted: 11/26/09
I finally got around to making this rice after it sat in my recipe binder for a couple of years. It is a delicious accompaniment to any Mexican dish, but is also hearty enough to stand on its own as a meal. This rice is so much tastier than the pre-mixed store varieties!
PinkLadyLA Posted: 05/05/11
My boyfriend and I thought this was okay but agreed we didn't want to have it again.
moniquekueker Posted: 08/11/11
this was the best mexican rice i have ever made. unfortunately, no one else in my family likes rice as much as i do, so there is plenty left over. i love it!
Clobberella422 Posted: 12/05/11
This is a really good Mexican rice dish. I never thought before to have brown rice to go with Mexican food, but it works really well and the flavors are very complimentary, especially the browned corn. I served this with enchiladas, as suggested, but I think it would go well with just about anything. I think it would also work well as a main dish for a meatless meal.
gcatkids Posted: 01/01/12
heidz23 Posted: 02/05/12
I'm usually not a fan of the rice I get at Mexican restaurants, but this rice is SO much better than the stuff you get at the restaurant. I also love how it's made with brown rice (good nutty flavor and better for you). This recipe will definitely be a regular side to any Mexican dishes we make (we paired this with Cooking Light's "Black Bean & Cheese Enchiladas w/Ranchero Sauce").