Fiesta Rice

  • lutzflcat Posted: 08/09/09
    Worthy of a Special Occasion

    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.

  • virevixa Posted: 07/27/09
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    My boyfriend and I thought this was okay but agreed we didn't want to have it again.

  • moniquekueker Posted: 08/11/11
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    really good

  • heidz23 Posted: 02/05/12
    Worthy of a Special Occasion

    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").

  • EllenDeller Posted: 03/03/14
    Worthy of a Special Occasion

    I could see this as a vegetarian main dish, but we had it as a side with chicken tacos. I've never seen a 15 oz. can of tomatoes & chiles (most are 10.5) but I added a little tomato juice to make up the difference. That might have been too much liquid because mine took 55 minutes to absorb all the liquid! Would have been better to just use the 10.5 oz can and not worry about the other 4.5 oz. I would make this again, but I think I prefer a white rice in a dish like this.

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