Mexican Rice

This was a good side dish for our Cinco de Mayo celebration. I sauteed the onion in olive oil until it was soft and then added the rice for just a few minutes. I used brown rice so I simmered this at a very low temperature for 45 minutes to get the consistency I like. It was creamy but not soupy. I especially liked that was was flavorful without being spicy. I'll definitely make this again. Thank you for posting!

I used the olive oil and salt free chicken broth and salt free tomato sauce(my husband is on a low salt diet). I did not add the green chilies since I wanted my kids to eat this. The flavor was good (even with the low salt) but the rice was pretty sticky. I would make it for adults but not for my kids. They did not like the consistency, it was not like the restaurant rice. It turned out more red and sticky than what our restaurant serves. This was very good with grilled chicken on a tortilla with all the fixings. Thanks but I am still looking for a recipe the kids will eat.

We did not care for this rice; it just didn't have very good flavor. I'm not sure why, after all the other reviews sounded so good!? And I almost ruined the whole thing by trying to follow the directions in step 3: 20 minutes was too long to not stir the rice and about 1/4 of it stuck to my pan and was unusable. Sorry, but I won't be making this one again.

HOLY WOW...this is AWESOME!! I can not stop sneaking bites...there may not be any left by the time the rest of dinner is ready! I used 2 tablespoons olive oil, and added 3 slices raw bacon with the rice (left in the entire time) and I would not change a thing!...”

Thought I would try a different recipe for spanish rice...glad I picked this one...it was great...I did add a couple things, a fresh tomato cut up, a little chili sauce and about 1 T. of brown sugar...it turned out great...