Mexican rice from Homesick Texan by Lisa Fain

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Notes about this recipe

  • sydlikestocook on March 18, 2024

    very easy, this will be my new go-to

  • EmmaJaneDay on April 20, 2022

    This was delicious. My fresh coriander was looking a bit (“very”) limp, so I used dried leaves and added when cooking the onion. Very curious to see how this turns out when I have nice, fresh coriander! And, I just realised I forgot to add the lime juice!

  • chawkins on September 04, 2021

    Made half a recipe. It was pretty good and quite easy to put together.

  • sldoug on April 05, 2016

    Made this again but this time I quadrupled it to feed a big group. Baked the rice in the oven (325 degrees, 4 cups rice plus six cups stock and a quarter cup of butter, boil the stock and butter, pour over rice, bake for an hour) and cooked the rest of the ingredients separately, then folded them into the rice. I also cut back the cilantro in case there were non-cilantro fans in the crowd but I wish I hadn't. The recipe is best as is.

  • sldoug on January 08, 2016

    This is my favorite Mexican rice recipe. I follow the recipe except i use brown rice so I either need to start much earlier or I make the rice in advance and then reheat it when I add it to the onion/tomato paste mixture. If the latter, I add 1/2 to 3/4 cup of chicken stock to help with the moisture. The rice is flavorful and easy and had no chunks of tomatoes to upset my children.

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