Mexican Spiced Rice

"Quick and simple way to add some extra flavor to plain old white rice. This was something I threw together to go with some fajitas I had made. I usually make this rice in my rice cooker, but it works on the stove top as well. I've used regular long grain rice, or parboiled, both work fine."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
25mins
Ingredients:
9
Yields:
4 cups rice
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ingredients

  • 473.18 ml white rice
  • 14.79 ml cumin
  • 4.92 ml coriander
  • 4.92 ml oregano
  • 29.58-44.37 ml dried onion flakes
  • 2.46 ml cayenne pepper, to taste
  • 14.79 ml spicy cajun seasoning (mine is not this brand, but I'm sure something with ingredients like Emeril's Essence will work just) (optional)
  • 59.14 ml of chopped cilantro
  • 113.39-170.09 g chevre cheese (soft goat cheese)
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directions

  • Mix dry rice, spices and dried onions.
  • Cook rice according to package directions, either on stove top or in rice cooker.
  • Fluff rice with fork.
  • Add cheese to warm rice and let melt a bit.
  • Add cilantro and combine well.

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Reviews

  1. So much better than plain rice, and the spices were right just the way listed. I only made one small change as I was trying to have things ready ahead of time for company on a Mexican Themed dinner. So after it was made (as directed) I put it all in a casserole dish, topped with more cheese, covered with foil and just heated it up when everyone arrived. Oh yes, I also used a Mexican blend cheese instead of goat as one of our guests doesn't do goat cheese.
     
  2. This was awesome and it was a great side for fajitas.
     
  3. Very good; the recipe worked out well with what I did have on hand. I omitted the coriander because I didn't have it and used dried cilantro flakes and added that in step #1. I used a blend of mexi-cheese instead of the goat cheese. I also used chicken broth for the water and used long grain rice. I used the rest of the spices as stated; my family does not do well with spicy things and they did just fine with this rice. A hint of "spice" was noticeable but nothing overpowering; my 4 y/o loved the taste. This made a great side to some chicken chimichangas; thanks for posting!
     
  4. This is the most delicious rice I have ever eaten. I would give this 10 stars if I could. If you like cilantro and goat cheese you are going to love this rice! I had some Emeril's seasoning mixed up already and used that for the cajun spice ingredient. Thanks for posting Kozmic Blues.
     
  5. This was a good, quick throw-together side for the steak tacos I made. I forgot to either buy a rice mix or buy ingredients for one, so I scouted around and found this. I lessened the amounts of the seasonings because I mad less rice for the 3 of us. I didn't have the goat cheese, but I had a but of Monterey Jack that I finely shredded. Also no fresh cilantro, but I had some dried minced which I added. I also cooked the rice in chicken broth.(Still sound like your recipe?) We all liked it and the taste was spicy without being overpowering. Thanks.
     
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Tweaks

  1. So much better than plain rice, and the spices were right just the way listed. I only made one small change as I was trying to have things ready ahead of time for company on a Mexican Themed dinner. So after it was made (as directed) I put it all in a casserole dish, topped with more cheese, covered with foil and just heated it up when everyone arrived. Oh yes, I also used a Mexican blend cheese instead of goat as one of our guests doesn't do goat cheese.
     

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