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    You are in: Home / Mexican / Mexican Rice Recipe
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    Mexican Rice

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 14, 2011

      I think I died...but didn't make the cut cuz I'm still hear gorging myself.

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    • on April 16, 2008

      This was excellent and much enjoyed by everybody. I used tomato paste instead of the sauce and water and stock powder instead of the canned broth which we don't get here. I was especially looking for a rice with vegetables in it so I didn't need another side dish. I chopped about a tablespoon of pickled jalapeno and added that to the rice too. A super easy recipe that I'll be making again soon thank you.

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    • on November 06, 2007

      I'm Mexican and this is the BEST way to make mexican rice!!!

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    • on July 08, 2007

      I think adding veggies in Mexican rice is a great way to make it more nutritious! I used cumin powder instead of the seeds and added all the chicken broth after everything was sauteed. I also used 2 grated carrots instead of the bell pepper.

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    • on January 24, 2007

      In my opinion traditional mexican rice doesnt have peas or other veggies. And you spelled it wrong, its "molcajete" not "mocajeta". I have a recipe for rice on my list its the simple recipe that i learned from my mother, and ehrs from her and so on. We are all mexican woman btw.

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    • on May 04, 2008

      Thanks for posting this recipe. I always have trouble making Mexican rice and this was came out perfect for me. Made for PAC Spring 08.

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    Nutritional Facts for Mexican Rice

    Serving Size: 1 (216 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 224.0
     
    Calories from Fat 62
    27%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 558.8 mg
    23%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.7 g
    6%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    salt and pepper

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