Colorado Mexican Rice

Colorado Mexican Rice

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  PRINCESA

“I'm Mexican, and we eat Colorado rice every day. It is a must in our daily meals. Mozzarella or Chihuahua cheese may be substituted for manchego.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  3. Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.
  4. Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.
  5. Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.

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Reviews (13)

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This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook, so I broiled them instead of baked them halfway through. I also used olive oil on them. They were a little bland; next time I would use some seasoning with them. It also took a LONG time for the vegetable mixture to congeal and the cheese to melt. I also used only one carrot and that was perfect. The potatoes were crispy and the whole thing was incredible!

Amy P.

Amy P.

I made this one once before and didn't care for it. The cilantro was WAY overwhelming, as was the carrot. But I tried it again today w/several modifications and really liked it! I reduced the carrot to 1 and chopped it VERY small, and left out the cilantro entirely. :) I also substituted cheddar cheese, as I couldn't find the manchego at the grocery store. I also found I needed to add salt & pepper. So....though it doesn't much resemble the original, it was still tasty. Thank you !!



With some changes, this is a 5 star I believe. The potatoes and carrots were too crunchy for me, so I'd pre-cook those. Other than that we all loved it. It turned out more like risotto than browned or fried rice, but I like that. Very nice flavor. Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 359 cal
  • 18%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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Del Rio's Mexican Rice


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Mexican Rice