Tijuana Kitchen Rice

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This rice was so good! It was more like a meal than a side dish. So much flavor! For the "tomato sauce" I pureed one can of whole tomatoes and then reduced it a bit in a pan, then measured out the 3/4 cup, added it to the rice as directed, and used the rest as a topping when the rice was finished. I also didn't have a fresh jalepeno so I used a few slices of pickled. I also didn't have a red onion so I used a regular yellow onion. Delicious. It really makes a lot too.

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Best "Mexican" style rice I have ever had. I put the fresh tomatoes and green onions on the top and that just boosted the whole thing. The leftover rice I mixed with the left over chicken, put some sour cream and fresh veggies on.. It was awesome as a left over. Definately a keeper.

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My biggest problem with the rice was that it was mushy. I didn't overcook it or anything so I don't know if it doesn't need that extra water or if it needs to cook for less time or if that's what i get for buying value brand rice...but it was mushy. I also thought it was just a little too tomatoey. I would probably substitute chopped green chiles for the chopped roma tomatoes in the future if i were to make it again. I did like the seasoning ratio and the cheese.

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If you are used to making white rice in a rice cooker, then you can make mexican rice by replacing some of the water or stock with salsa and then throw in the extra spices (cumin, cinnamon, etc you may want right into the rice cooker. Cook as you normally do. As the cook, you would have to decide on the spiciness of your rice my adding either more or less salsa. When I couldn't find the packaged mexican rice that I like at the grocery store, I started doing this and it is so easy.

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My husband and i love this recipe--we did it exactly as written the first time and then made some changes in order to use up left over brown rice which was laready cooked. It worked fantastic!

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I'm not sure if I used the wrong kind of pan or what, but this did not turn out. The rice was stuck to the bottom of the pot, and I didn't care for the flavor at all. I wouldn't make this again.

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This recipe got a lot of positive reviews, and I like Guy Fieri, but I found this recipe bland as anything. I used a habanero pepper instead of a jalapeno, and I couldn't even taste the heat of it once the rice was cooked. The flavors were very restrained, and I think it could use a lot more heat. It mostly tasted like tomatoes to me. Also, one reviewer claimed he burned his pot making this. I didn't burn my pot, but I do have to agree that the bottom layer of rice did get black, but I just scooped around it. I wouldn't repeat this simply because it was bland. It wasn't bad at all, just boring.

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I was so surprised how simple it was to prepare. I did not have a jalapeno pepper so I used about a half tablespoon of red pepper. This rice is a good as a side dish. I ate mine with Jerk rubbed pork chops.

Thanks,
Baker, Savannah GA
05-10-10

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good with no onions or jalapenos next time green peppers in it though

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This dish was so delicious. Only thing I would change is maybe add a little more water and cook for 30 minutes instead of 25 as my rice was still a little crunchy. Other than that, I would not change a thing. Big Hit!