I live in Tucson AZ and this is the kind of rice served in all the Mexican restaurants here. I made it exactly as the recipe stated using white rice. Came out nice and fluffy. I do want to try it with brown rice but for the most authentic restaurant style rice white rice is the way to go. I will also cut any large carrot chunks next time. I got a huge one and it took away from the rest of the bite.
Burnt the Rice Can anyone lend a hand to someone just starting out? I followed the directions of the recipe and the rice was burnt within 3 minutes with the stove on medium heat. Even turned it down. Is it just my stove or did I do something wrong?
Really good! I've made this three times now and each time gets better! I cut the recipe in half for the 2 of us each time. First time made according to recipe...was a bit bland but moist & fluffy. Second time I used white rice increased onion to 1/2 medium onion kept the garlic at 1 Tbsp. and added 1/4 tsp. Mrs. Dash Southwestern (salt-free) seasoning; moist & fluffy and REALLY flavorful! Third time I kept the onion garlic & seasoning the same but used brown rice; it took about a cup more of broth and about 20 minutes longer than the recipe specified for brown rice but it was by far the most delicious in our opinion! Even DH who is not a brown rice fan said the brown rice flavor was just better than with the white rice. This is an easy no fuss version of Spanish/Mexican rice which is healthier than the regular version! Yay!! Pros: Tasty alternative to an unhealthy dish! Cons: Brown rice version needs tweaking...
I made this dish using brown rice. The flavor was good but the consistency was gummy and sticky. I prefer the rice to be fluffy. Not sure I would make this again unless it would be different with white rice.
We really enjoyed this with grilled vegetables and Margarita chicken. I did use brown rice rather than white and used drained Rotel diced tomatoes with lime juice and cilantro in place of the tomato sauce. I added a little homemade taco seasoning and then dumped the entire thing from the saute pan into the steamer added a little less chicken broth and cooked for 50 minutes It came out moist a little spicy and delicious. When time to eat I added the defrosted mixed vegetable and reheated in the microwave. Delicious! This will be a "repeater" in our house.
I made this for dinner last night. I used canned diced tomatoes instead of tomato sauce and added a few more herbs. I also added turkey sausage when I added the rice. It turned out to be a delicious one pot meal! Very filling.