Mexican Rice

Perfectly fluffy rice. I followed the recipe almost exactly but I did put 1/2 of the onion in diced with the jalapenos and garlic (we like chunks of onion). It took me a little longer to fry the rice maybe I did not have the heat high enough. This is by far the best rice I have ever made. I hate gooey, sticky rice & its usually how mine turns out. I am definitely keeping as my only Mexican Rice recipe. Thank you from the bottom of our bowls!

I made this recipe exactly as written and it was fantastic. Thanks for sharing it!

Loved this recipe.... Made it in brown rice ans came out very well. Will make it again with some veggies next time.

Wanted to make this I didn't have canola oil so I just used EVOO, and I didn't have an oven safe pan so I transferred the rice into a casserole dish (with a lid) when it was time to put it in the oven and it turned out great!

This is THE ONLY recipe that actually turns out like the texture of a restaurant's mexican rice. I made it for company and everyone went nuts! The frying part of the recipe makes perfect sense, because you practically fry the starch out, which makes for a less sticky rice. I'd like to try some of the other mexican rice recipes on this site using the same frying and putting in the oven techniques. Bravo!

Some years back, about the time Tumbleweed went franchise and changed their menu, I began researching Tex Mex recipes. Soon I was lucky enough to find a web site full of recipes from a family style Mexican restaurant. From that web page I learned how to make enchilada sauce, refried beans and rice, among others. Everyone who tried the rice said it reminded them of a restaurant. Yesterday I didn't feel like searching for the recipe, so I came here instead, and, boy, am I glad I did. This is hands-down the best Mexican rice recipe I've ever tried, light, fluffy and delicious! I, too, did mine on the stove top and it was simply wonderful. Thanks to the chef for posting this and thanks to Food.com for providing this service.

We had this for a Cinco de Mayo/Supermoon party this year and it turned out really well. The only thing I did different was to add 1 t. cumin and it really had a nice flavor to it. Thanks for posting!

My family loves this recipe! I have never been a fan of Mexican Rice, but my daughter likes it best any time we get Mexican. So I decided to try this out at home, and everyone (even me) thinks it is better than any we have had from a restaurant. The first time I made it, I didn't follow the directions very well and added all of the peppers in instead of reserving some for after cooking it. It made the rice more spicy. The second time I followed the directions, and my family didn't like it as much. So now I just add them all before cooking. I also cheat and use a 14.5oz can of diced tomatoes. When I add in a small/medium onion it ends up right at 2 cups. This and pico de gallo recipe 368785 are now now regulars at my house. Yum!

love this...turned out wonderful...i used an oven safe pan...i will try it stovetop next time and see how that goes...and maybe even in the rice steamer...tfs

This is the BEST authentic mexican rice recipe ever! I follow the recipe exactly and use the canned tomatoes without the tomato paste and I just use a regular frying pan with a lid. In addition, I put some frozen, boneless chicken breasts in the crockpot with a package of taco seasoning and one cup of water for approximatle 6 hours (still perfecting the time) and then top with shredded mexican cheese before serving. It makes a great main dish for the rice. Don't look any further. This rice is the best~

Very nice rice dish. I followed the ingredients precisely using the canned tomatoes option and found that my rice was pretty much done after baking for 15 minutes in the oven when I removed it to stir. I left the hot pot on the stovetop with a teatowel between the pot and lid to absorb any excess moisture while the rest of the meal was finishing cooking. We ended up with a lightly fluffy and flavorful result. A suggestion about the direction to discard the excess tomato/onion puree...I added it to a jar of salsa.

made this with previous poster recommendation to follow steps Follow steps 2, 3, 5, 6, and 7 and it came out great!!!!

Made this for the first time for the Easter weekend, starting on Thursday. Mexican food was the theme for this night. I got so many raves on this recipe. Everyone loved it. Better than any of the Mexican restaurants in the East Texas area that I have tried. Love it! Thanks so much for sharing. Since my family loves Mexican food, I'm sure it will be made many times.

Very authentic and delicious. It is a keeper. Thank you for the recipe. Family requests it often.

I halved the recipe and since I was using the oven for something else, I poured all the contents into my rice cooker when it got to the step of putting the pan in the oven. It cooked very quickly, however the rice cooker left it a little wetter then I would have liked (was not dry and fluffy) but had a GREAT flavor! I did not add any cilantro (cannot stand the stuff) and was still very tasty. Will be making this again! Made for Cooking from the Pantry Challenge.

This is absolutely the BEST Mexican Rice I have ever had, bar none! I'm not even that big of a fan of Mexican Rice and I LOVE IT! DELICIOUS! You rock Pot Scrubber!

Realised I had no chopped tomatoes (this NEVER happens!), so used some cherry tomatoes and tomato pastem which gave a lovely strong tomato flavour. Really liked the smoothness of this, as before I've always had a fairly chunky texture with my rice

I bought the ingredients for this recipe without thoroughly reading the recipe through, and was a little irritated when I realized how many steps were involved in making. But I made it anyway, as directed, and it is fabulous! Restaurant quality and definitely worth the effort!

Pretty good... very nice consistency. Nice flavor with just the right amount of spice. Everyone loved it, I give it 4 stars... I just think for me, there's a better recipe out there.. or I'll make a little modification to this... the cooking in the oven was not a hassle as all as some people have indicated (as long as you have oven proof pans!).

A good, solid rice dish. I froze some (it made a LOT). I'm excited to see if it freezes well... the reviews say it does, that's a big plus.

Thanks!