Yield: Yields 6 cups.
Servings: six to eight.
When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one.
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Great recipe, first time I made it, I skimped on the spices. Big mistake - follow recipe. BTW, used fire roasted diced tomato and white basmati rice.
This is always a hit. My family loves it! No changes made to the recipe.
This was delicious! I followed others advice and went with brown rice since thats what I had and it was outstanding. Fresh oregano was a little over powering so I might do dried next time or leave it out. I love the squeezed lime idea at the end. Will try that next time! Finally the perfect mexican rice recipe. Thanks FC!
I made this recipe ~almost~ as written. I didn't have a can of diced tomatoes, but had a ripe and juicy tomato from my farmers' market, diced that and drained the juice into a bowl which I then added some water to and added to the the rest instead. I also only had brown Jasmine rice from TJ's, which I was concerned wouldn't be the same, but based on how this turned out I couldn't imagine it being better. Flavorful and delicious (and healthy), just enough spice, and filling. Plus it smells AMAZING - I'm definitely going to experiment more with jalepenos now.
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