Best Spanish Rice

This is the best Spanish rice recipe on this site! I don't understand why people don't follow the direction to saute the rice! This is not supposed to be a "sticky rice" like Puerto Rican or Chinese rice, but that's what you'll get if you don't saute it first. I don't agree that you should brown it.... it should turn translucent, but not brown. If you are adding fresh garlic, add it after sauteing the rice and only cook it long enough for it to release it's aroma..don't brown it-it will turn bitter. After you add the liquid, bring the rice to a full, rolling boil before turning it down to low and putting the lid on. Also, make sure you have a tight fitting lid...cover it with foil to make it tighter if necessary. Don't peek while the rice it cooking! After 20 minutes move it off the heat and let it "rest" another 5 minutes. If you do these things you will have purfect rice! Even though I ususally use homemade salsa, I think the Pace "Make Mine Medium" gives the right amount of heat and flavor to the dish. Thanks for a great recipe that everyone can master and enjoy!

I made this yesterday to go with the Mexican Theme of my son and husband's birthday party dinner. I modified it for a large group and used 6 cups chicken broth, 1 1/2 cups picante sauce and 4 cups rice. I did have to add about 2 cups more water since the rice was still a little chewy after cooking down. I then just added garlic and onion powder to it, spread it in a 9x13 baking pan and sprinkled mexican blend cheese over the top and put in the oven for about 15 min till the cheese was melted. this was sooo good and sooo easy to make! Thanks for the great recipe!

Delicious & Easy! Best Spanish rice I have ever made. I think even better than our local mexican restaurant. I added about 2 & 1/2 C. chicken broth. Either need to do that or cut rice from 1 & 1/2 C. down to 1 C. Also, did not brown rice as read reviews saying made it too crunchy. I sauteed onions and then added broth, rice, and salsa and cooked slowly so that rice would be soft. A keeper!