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Tijuana Kitchen Rice Recipe

Tijuana Kitchen Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 1-10 of 68

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  • on February 28, 2013

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    So easy and delicious. I'm sorry that I waited so long to try this recipe.

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  • on August 19, 2012

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    This recipe IS very tasty, but I must tell you, it is WAY
    over-kill...
    many too many ingredients. No Mexican restaurant I have ever been to uses this many ingredients to make RICE!
    And I have eaten at hundreds . . .
    Cut-out half the ingredients and make it easy on yourself.

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  • on February 20, 2012

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    This was a good recipe though there was so many ingredients that they nearly overflowed the pot.

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  • on November 14, 2011

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    My whole family loves this tasty, moist rice!

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  • on September 12, 2011

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    Pretty fricken' delicious. I couldn't find the queso, so used cheese curd crumbles instead which I think was a pretty good substitute, and rolled it into a wrap with some sauteed veggies. The rice as a stand alone is excellent though! A hard copy recipe is going into the box!

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  • on June 16, 2011

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    Loved this rice! I didnt put the cheese or the green onions on top but we absolutely loved it. It tasted very authentic. It made enough were i had it for dinner the next time too!

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  • on May 20, 2011

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    This is an excellent mexican rice dish. I've searched and tried several recipes before I discovered this one, and now my search is over! Thanks Guy, we love it!!

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  • on April 24, 2011

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    This rice was very good. I am not sure about the people who burnt theirs. I cooked my rice at a very low simmer for the full 25 minutes and didn't have a problem.

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  • on April 19, 2011

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    This rice is simple to make and tastes fantastic! Great side dish to any Mexican/Latin meal!

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  • on March 20, 2011

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    The first time i made this recipe i fell outta my chair it was so good, so i made again, but used it as filling for stuffed green peppers with bacon and ground beef. Seriously a good time.

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