Easy to make! Use a different type of fresh chilli if you want milder or hotter rice. A great side dish for your Mexican meal.
This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced tomatoes and it worked perfectly. - 10 May 2012 (Review from Allrecipes US | Canada)
I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So I had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper. - 18 Jan 2013 (Review from Allrecipes US | Canada)
I haven’t made Mexican rice in awhile, so maybe my memory is foggy, but I’m not sure I’ve ever made a Mexican rice recipe quite this good. Rather than trying to grate a tomato, I simply blanched it which made the peel come off easily, then just chopped it up very fine. Scaling this down to two servings meant I had to improvise on the tomato sauce – I wasn’t about to open a can for a mere tablespoon or two. For those who might find themselves in the same situation, I used half the measurement in tomato paste and water instead and it obviously worked out great because this was simply delicious. Worth seriously considering for your go-to Mexican rice side dish. - 10 May 2015 (Review from Allrecipes US | Canada)