This is good, but it is much better if you use chicken broth instead of water and fresh garlic also. About 1-2 gloves of garlic and add with the rice and cook just a little since garlic burns easily. This is exactly how my Mexican co-worker taught me.

I agree with one of the others who said that instead of tomato sauce, use the juice of stewed or canned tomatoes tomato juice or even V-8 vegetable juice.
The flavor of the rice will not be masked by the tomato sauce and your rice will be a pale orange like that you get in Mexican restaurants.

I have been looking for this recipe for a long time. I tasted it once when I was in Texas and enjoyed it very much. Thank you for sharing.

One night I wasn't in the mood to go to the store so I had to use what was on hand. I have a VERY picky eater in my household. I made this rice with bean and cheese burritos. We loved it! Thanks!

The recipe itself is about a 3, with modifications given by Marc Urias it is a 4.5. The problem I've had with Spanish/Mexican rice from the store is that no brand was at all great. This was probably the best I've had that came from my kitchen.

I love this recipe. I use brown rice instead, add some fresh tomato, cilantro and onion. So easy.

This recipe was absolutely wonderful and delicious. Thanks!

Excellent base. I also followed Marc Urias additions and added my own slant using a chilli oil mixed with groundnut oil for the first stage (and liking hot n spicy some jalepenos, habaneros and scotch bonnets), once the rice is browned I also added some saffron soaked in water, then added fresh peas, green and red peppers and eeek not wanting to name brand but a good dose of hot chilli sauce!!!

The recipe is good, but instead of garlic I would use chicken bouillon or chicken both. I have been Mexican since I was born, and I don't remember ever anyone adding cumin to it (that's not Mexican). I usually do put cilantro, but chopped in there, I put it on top before covering it to simmer. Then when it's ready I pull it off, that way the rice has the taste of cilantro.

I love to make rice and beans and this was definitely something i will make again. I make my own rice as well and its very simple.

I cook for a large family.
WHAT YOU'LL NEED:
1 lb. boneless,skinless chicken breast.(cut into 1 inch pieces)
5 cups. goya rice.
3 tbsp. adobo.
3 tbsp. soul seasoning or seasoned salt.
1/4 tsp. Dave's insanity sauce.(Be careful extremely hot!).
1/2 cup. Goya tomato sauce.
1/2 cup. Goya sofrito tomato cooking base.
One can of goya pigeon peas.
One can of goya pink bean.
1/3 cup of vegetable. oil.
5 cups water.

High heat.
Put the 1/3 cup vegetable oil on the bottom of a large pot,
Add 5 cups water, Dave's sauce, pigeon peas (drained), pink beans, tomato sauce, sofrito, soul seasoning, adobo, and chicken. (stir)

Let it boil for 10 minutes.

Add rice and turn down to low heat.(cover with lid)

Stir every 15 minutes.

Let cook for 45 minutes.

Hope you enjoy.

The reviews are correct. this is a very simple and good recipe. Let the rice simmer about 20 minutes. Mine came out a too salty. I will use garlic powder next time (vs. garlic salt) and 1 tsp. salt. I believe stewed canned tomatoes may be better that tomato sauce... whats great about this recipe is it gives you the basics for great simple rice and then you can customize it with whatever you like!

I added some corn to it. It tastes soo good. This is the easiest Mexican rice recipe I ever had!

Love this recipe! My Mexican rice has always been mushy until now! Thanks!

This is a great recipe, my family has been making this for years. We also use fideo noodles instead of rice and use a small can of tomato paste with 2 chicken bouillon cubes. Add some cumin and onion powder also.

Tried this recipe for the first time today-loved it. Thank you for sharing this recipe. -Robert