Mom's rice from Amá: A Modern Tex-Mex Kitchen (page 148) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • megbgraham on April 02, 2025

    I used basmati and I wish I had used regular white rice. It was pretty bland though, needs more seasoning and salt. The color turned out pretty but next time I would add some chopped tomatoes and a little corn or peas. It was a let down.

  • allisonsemele on April 20, 2021

    I cut back on the liquid, but this came out as total mush. I used california basmati rice--which was what I had on hand--and it didn't work for this at all. Tasted okay with beans on top. I second the need to up the salt--I didn't, because I was using better than boullion for the stock, which is salty as all heck, but I thought it needed just a bit more.

  • mamacrumbcake on November 29, 2020

    This is almost as good as Arroz a la Mexicana from Diana Kennedy’s The Art of Mexican Cooking—and much easier to make. But I made one change and that was to increase the salt to 1.5 teaspoons. I understand why others said this was bland. The recipe calls for a mere 1/4 tsp salt for two full cups of dry rice. There is no way that is close to enough. The increased salt brought forth the flavor of the aromatics and the stock. My stock was unsalted so if you use regular stock, you might need less than 1.5 teaspoons.

  • southerncooker on September 29, 2020

    We thought too bland so added hot sauce and that did the trick. Daughter also added cheese and said delicious.

  • bernalgirl on September 01, 2020

    I find it a little bland but my family loves this rice and the V-8 juice makes it so easy! After making this multiple times, I’ve settled on the following tweaks : double the diced onions, add a can of roasted diced green chiles, one T of tomato paste, 1.5 t chile powder, and a full t salt. Really what I’m keeping is the liquid proportions and the v-8 juice hack, but my family loves it this way. The leftovers are outstanding in chicken soup with rice

  • Lsblackburn1 on May 28, 2020

    Loved this! After doing the dry rice, shallots and garlic in a skillet, I put it in the rice cooker with the liquid. Came out perfectly.

  • Rradishes on May 20, 2020

    V8 juice is a genius shortcut, might be best Mexican rice I've ever made. very easy too

  • Frenchfoodie on May 15, 2020

    Came together quickly and easily and looked beautiful. Tasted a bit bland though even with homemade stock and really tasty veg juice so needs playing with a bit and seasoning more heavily. Definately a repeat though.

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