On Mon, 9 May 2005 15:05:51 -0400, "Dee Randall"
> wrote:

>I am looking for a recipe used by anyone who swears by its being absolutely
>wonderful. I don't care where it has come from, internet, book, personal
>use, family recipe.
>
>I have tried and tried to prepare Mexican rice to my liking, but it never
>comes out tasting very good - to me. I've tried from authentic Mexican
>cookbooks, internet recipes, etc.
>
>Could anyone give me a tried-and-true recipe for Mexican rice that they
>really, really love and make over-and-over.
>Thanks so much!
>Dee
>
>
Well, I don't have your taste buds, and you don't have mine, so what I
think is absolutely wonderful might taste foul to you. The whole thing
is too subjective.

That being said, here's a recipe I use for parties and pot lucks that
always gets rave reviews and there's rarely any leftovers. It's not
traditional Mexican Rice, exactly, but it's got most of the right
ingredients.

Red-Eye Rice

4 cups water
3 cups long-grain rice
3 cups shredded Cheddar Cheese
3 cups shredded Monterey Jack cheese
3 cups prepared salsa
mild or medium-hot, to taste
2-1/2 cups fozen whole kernel corn, thawd
2 cups sour cream

Place water and rice in 4-quart Dutch oven. Cover. Bring to boil and
reduce heat. Cook 20 minutes. Do not lift cover. Remove from heat. Let
stand, covered, 10 minutes. Cool.

In medium mixing bowl, stir together 2 cups Cheddar cheese, 2 cups
Monterey Jack cheese, 2 cups salsa, 1 3/4 cups corn, sour cream and
rice. Turn mixture into 13x9x2 inch or 4-quart baking dish. Spoon
remaining cheeses, salsa and corn on top of rice. Bake, uncovered, at
350 degrees 25 to 35 minutes or until heated through. Makes 12
servings.