Search inside this book

No other editions

The Tex-Mex Cookbook: A History in Recipes and Photos

Los Tios Mexican Rice

Page 163

Cuisine: Mexican | Course Type: Sides

(2 reviews)


Recipe Reviews

21st April 2019


I was planning to make a really simple "Spanish" rice with just a pinch of cumin, but bumped into this and tried it instead.
Easy to do. Chicken stock, tomato, and garlic are buzzed up together for the liquid. I buzzed a chili with this and the rice was nicely tingly.

(0) comment (0) useful  

24th August 2015


This is a nice change from the normal "Spanish rice" I usually make (Homesick Texan). Los Tios rice is very flavorful with a punch of spice (2 serrano chiles). I only cooked this 25 minutes and it was slightly soft (but not yet mushy), and with only 1 1/2 cups water (not broth), which was plenty.

(edited 14th August 2016) (0) comment (0) useful  

Login or register to add your own review of this recipe.