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This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.—Pattie Hess, Grabill, Indiana
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup (prepared with reduced-sodium bouillon) equals 102 calories, trace fat (trace saturated fat), trace cholesterol, 272 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.
Originally published as Mexican Rice in Taste of Home April/May 1996, p11
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Reviewed on Nov. 17, 2011 by thetanners2004
Quick & easy side to go with tacos or enchiladas!
Reviewed on Feb. 01, 2011 by deamccoy
I made this with chicken broth too instead and it was great. I paired it with the zesty corn and beans recipe which calls for rice to put the corn and beans ontop of it. They went together perfect. It was a great side for the Nacho Pie. My family and company thought it was great.
Reviewed on Dec. 24, 2010 by akoehler79
Very simple and good too. Spice it up with hot salsa or keep it mild. We make this whenever we have a Mexican style dinner.
Reviewed on Sep. 17, 2009 by dtreasoner
Most bouillon cubes contain MSG, which I am allergic to. Substituting MSG FREE chicken broth for the water and bouillon cubes resulted in a fabulous dish as well!
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