I like this recipe because the ingredients are simple and the recipe is easy to follow. My husband and kids really like the way the rice tastes too!
Nina’s Mexican Rice
From EatingWell: May/June 2010
The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.
12 Reviews for Nina’s Mexican Rice
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.
I'm new to cooking, and I know this is a silly question, but do you fully cook the rice before you begin the recipe?
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?