Mexican Red Rice

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I should have guessed it was Ingrid's recipe, it was very tasty. My wife is Puerto Rican and makes a Puerto Rican rice and she's pretty tough on other peoples' rice. She pronounced this one very good, which is high praise indeed from her. Great side dish.

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This was terrible! It was very bland and was more like a bad rissotto than rice. I should have known better when the only "spice" called for was achiote powder(annato which is not a spice at all but a colorant. Also, 2 cups of rice was WAY too much for 4-6 servings. Is there such a thing as a negative rating?

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In response to some of the reviewers who claimed this was bland: "What did you serve it with?" Last night we had some pork tamales that I made from scratch and served this as a side dish. My homemade tamale sauce was quite spicy and this dish was the perfect complement. The texture was creamy but not mushy, much like a risotto. I followed the recipe exactly but substituted ancho chile powder for the achiote. My husband, who is critical of rice dishes, even commented on how unusually good it was.

PS. July 16, 2011 - Made this again. Used canned crushed tomatoes. Served with green chicken enchiladas, it seemed overly tomatoey. I think next time I will use stewed tomatoes and add additional heat to balance the sweetness. Still love the texture. I used Valencia short grain rice (much cheaper than arborio and similar results.

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I'm not sure that the people who gave this a bad review made the same recipe as the one I made. It's easy and great rice, and very similar to the rice I get in restaurants in my home state of AZ.

I had to substitute cayenne pepper, which is good, but a little too hot for how I like my rice. Also, if you think it's bland, get tomatoes flavored with mexican spices (pepper, etc to give it more flavor. Rice isn't meant to be a meal on its own, so I don't think it needs to be the most flavorful, salty dish ever.

I'll definitely make this again!

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I always watch Ingrid and think she?s delightful but this recipe was terrible.
This will be the last time I ignore other peoples reviews. It was bland and definitely not worth making, there are better Mexican Rice Recipes.

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I thought that I possibly made a mistake in making this dish, however after I looked at some of the other reviews I see I was not the only one who thought this rice was lacking something!!!

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I'll make this rice with anything Mexican from now on- it was easy and delicious. I added a poblano pepper to change it up, and I couldn't find achiote so I just used some chili powder, but thought it turned out great!

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I've made this recipe about 10 times. Usually with fish tacos. I stopped adding the bay leaf because it didn't seem to add anything. But, here's the BIG secret that turned this recipe from good to great....use canned tomatoes with sweet onions in them. We live in Texas and HEB has there own brand that work great.

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I actually used this recipe as inspiration, but made my own variation on it based on what I had on hand.

I diced a clove of garlic and used some chopped frozen onions (I was out of fresh, sauteed that like they said, did 1 cup of rice (there are only 2 of us, and since I had half of a *small* can of tomato sauce (maybe 4oz total to use up, used the half can plus a whole can of regular chicken broth, plus some seasoned salt, poultry seasoning (not much, and the bay leaf. Far from authentic, I'm sure, but it makes a sweet, flavorful rice dish that even my picky eater is likely to eat.

I like this recipe in terms of providing a stripped-down basic idea that gives you what you need and leaves room for you to add your own flair to.

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I've made many Mexican rice dishes and am always looking for more authentic, delicious recipes to add to the stack. This one was not it! I followed the recipe to the letter even adding the achiote powder( which I love, wonderful smokey kick My husband and stood exchanging confused disappointed glances at each other while standing over the stove after the first taste test. It was a bland tomato and rice mix, and that is giving it to much credit. I tried adding some black beans, jalape?os, and green chilies and it still lacked life.We ended up tossing the rice after only a few bites. I suppose if you like very mild, meek rice dishes with a strong tomato base than this recipe is for you. But if you are searching for a lively, authentic Mexican (or even Tex-Mex rice dish, keep on searching....one of my fall back recipes is Emeril's Mexican rice casserole its not hop around the kitchen great but it is consistently a good side dish for any meal, add the saffron its worth it.