Chili powder would be the first I would add....some brands of "chili powder" have ground cumin added, some don't...if yours doesn't...add a little ground cumin.
Linda C

Oregano is common in Mexican spice combos. But don't get carried away with it.

Definitely cumin, oregano and garlic, more so than chili powder.

If the rice in the mix is yellow, good chance there is turmeric in it... Of course, it would taste even better with saffron, but that gets pricey...

Emily

I do see turmeric way down on the list. I actually have some, as well as some cumin, although I've never used either of them and they're pretty old (I "inherited" some bottles of spices and herbs when my mother passed away 11 years ago---couldn't see throwing them away---and haven't even opened the bottles. Would they still be good now? That's a rhetorical question, folks; I know the answer: buy new spices).

I don't really taste oregano in this packaged product, but DH likes it, and garlic is a staple in this house, so I'll add those, too.

Thanks for all the suggestions! I'll let you know how it turns out.

Sue

If it's the yellow Mexican rice I am thinking of....it doesn't have oregano...
I would add some chicken boullion granules, garlic powder ( not salt), onion powder, chili powder and a tiny pinch of tumeric...the old stuff in your cupboard is likely OK...maybe add 2 pinches if it's old! LOL!
How about 1 cup of rice
2 cups water
2 chicken boullion cubes or 2 tsps chicken boullion granules
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
2 tsps sugar
and a pinch of tumeric?
Might need more salt....might not!
Linda C

Sue, let us know how your experiment turns out. I usually don't care that much for rice (take it or leave it) but I love that Knorr Mexican rice too. I have a package in the cupboard right now. I've been on a taco kick all summer, what with the peppers and fresh tomatoes from the garden. Comfort food and pasta will be next...but I digress.

Duane

Here is another recipe for Mexican Rice that I use all the time. I do add about 1/2 teaspoon of turmeric, but like Rick Bayless, never chili powder!

Mexican Rice
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbs chicken bouillon
Salt, to taste
Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but t's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.
Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)

a touch of smoked paprika will take it to a whole new level

Since I made the packaged Mexican rice for last night's dinner, I decided to wait a couple days before trying it a new way, but I'm putting aside a bit of the leftovers so I can compare it with the results when I do the "experiment."

Linda and Marigene, I think your recipe suggestions are very close to what I'm going for. I usually use a green or red bell pepper, but I could try adding a hot pepper---a very small one! I've never tasted them, but I see habaneros and, I think, jalapenos, at the supermarket. Hope I pick a mild one. (I'm such a baby when it comes to hot foods!)

Jessy, I've never tasted smoked paprika, either; I'll look for that, too. Ooh, this is going to be GOOD!

Sue

When I make Mexican rice, I use one can of RoTel tomatoes, one can of water, and one cup of white basmati rice. Sometimes I add a pinch of oregano, but usually the flavors from the canned tomatoes are enough. Bring the mixture to a boil, reduce to simmer, and simmer covered for 20 minutes. I generally add a tablespoon of olive or butter.

Lars

Note that there is more than one kind of oregano -- the traditional greek / italian oregano, and then what I've always called Mexican oregano, which has a slightly different, less sweet flavor. I typically buy the Goya or Badia brands of oregano, which I know capture the Mexican oregano flavor I'm looking for... Below is a link from Penzey's describing the difference...

Here is a link that might be useful: Penzey's on Oregano

I would definitely use the cumin, garlic, tumeric or saffron and nix the chili powder and oregano. I don't have experience with the smoked paprika even though I keep saying I'm going to try what I have. Thanks for the suggestion Evil One.

Beverly

Interesting info about the oregano, fearless em. I haven't made the "simulation" yet, but I got my answer about whether to include oregano. When DH was about to reheat the rice dish in the MW, I watched as he reached into the spice cabinet for the bottle of (Italian) oregano and sprinkled it on---this is without having tasted the food yet, of course!

I took a taste, and it was good, though not exactly the same as the packaged version. I guess "good" is better than "identical" in this case.

Sue

Sue, this is the recipe I like to use for Mexican rice. It may not be the ''taste'' you're looking for, but I can attest that it's good. Just another version for you to consider!

Mexican Rice
The AmericaÂs Test Kitchen Family Cookbook

2 medium tomatoes, cored and quartered
1 onion, quartered, peeled and trimmed
½ cup vegetable oil
2 cups long-grain white rice, rinsed and drained
4 garlic cloves, minced
3 jalapeno chilies, stemmed, seeded and minced
2 cups low-sodium chicken broth
1 tablespoon tomato paste
Salt
Pepper
Lime wedges (for serving)

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Puree the tomatoes and onion in a food processor until smooth. There will be 2 cups puree (if necessary, spoon off any excess to measure only 2 cups).

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until light golden, about 10 minutes.

Stir in the garlic and two-thirds of the minced jalapenos. Cook until fragrant, about 15 seconds. Stir in the pureed tomato mixture, broth, tomato paste, and 1-1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 minutes, stirring well after 15 minutes.

Fluff the rice with a fork. Fold in the remaining jalapenos. Season the mixture with salt and pepper to taste; serve, passing the lime wedges separately.

With the same disclaimer as Claire de Luna, here's one of my simple favorites:

Mexican Rice (Epicurious)

1 T olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 T minced seeded serrano chiles
2 cups long grain white rice
3 1/4 cups low salt chicken broth
3/4 t salt

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; saute until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt, bring to boil. Reduce heat to low, cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat, let stand 5 minutes.

[The recipe goes on to transfer rice to bowl, cool to lukewarm, and add a cilantro dressing. I didn't care for the dressing but will agree that this rice tastes good at room temp.]

Well, I went to the supermarket today and bought green peppers, sweet onions, some orzo, ground beef, and a small can of jalapenos (because they were out of fresh ones in the produce dept). I had the other ingredients at home.

I made a "synthesis" of the techniques and recipes you all suggested. First, I sauteed chopped onion, chopped green pepper, and a little minced garlic in a small amount of oil; then I pushed the veggies to the sides of the pan and added a cup each of the rice and orzo in the center. After the grains were lightly browned, I added a can of diced tomatoes (Italian-style, flavored with basil, garlic, and oregano), about a third of the can of jalapeno "wheels," and two cans of chicken broth, and I sprinkled the mixture with turmeric and cumin. Meanwhile, in another pan, I had browned a pound of ground beef; I added it to the mix and cooked it all, covered and vented, till the rice/orzo had absorbed all the liquid--about 20 minutes.

Verdict: it was a reasonable facsimile of the "Mexican Rice" product, and the flavor was delicious, but I should have skipped the jalapenos. It should be noted that I am a big wimp when it comes to hot peppers; even these mild ones kicked it up several notches too high for me. I'm glad I took my Prilosec before dinner! Next time, I will omit the jalapenos and increase the amounts of turmeric and cumin; I could hardly taste the spices, but that's probably because the peppers drowned them out. Still, this would be a good dish for anyone with a cast-iron stomach! ;-) DH hasn't had his dinner yet, but I'll bet he'll love it.

Thanks again for all the recipes and advice!

Sue