Reviewed: Nov. 21, 2009

I had to scale for use with instant brown rice (all we had) and used the ratio of chicken broth to salsa in the recipe. Like other reviewers I added a can of drained/rinsed low sodium black beans and used spicy salsa. Rice was good but not the best. Look forward to seeing how rice is on Monday when we eat the leftovers.

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SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

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Reviewed: Nov. 21, 2009

I made this recipe and it was the easiest spanish rice i have ever made. This is a great recipe. A little work and a little time.

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LADYTO79

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Reviewed: Nov. 19, 2009

Really just like the restaurants! Perfect!

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kkburnette

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Reviewed: Nov. 18, 2009

Fantastic quick and easy recipe. I try to get all that I can out of my grains so I used brown rice and it turned out fabulous. I will definately makes this again and again!!

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OmaCindy

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Reviewed: Nov. 13, 2009

I made this rice tonight to go with my meatloaf. I followed Karen H's specific instructions cuz mine almost always comes out gummy and sticky. I am married to a Mexican Man and I know that the rice is supposed to be fried. I think, in the past, I have fried it too much. Please follow karen's instructions and your rice will come out just like it is supposed to nice and fluffy. I will add one thing, after it is done cooking, and sat for the 5 mins, fluff with a fork instead of stirring with a spoon. Very important! I got Rave reviews from the hubby for this rice tonight. It tasted delishious! I will do it this way from now on! Thank You ilovetocook.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 10, 2009

Doubled the recipe and took to a friends house to go with chicken taco's. It turned out pretty good. I did add 1/2 pkg of taco seasoning, garlic and sharp cheddar cheese. I will make it again.

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Shiloh

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Reviewed: Nov. 10, 2009

This recipe is Divine!. I added salt and garlic as suggested by others who posted reviews. I also made it with parboiled rice (Golden Canilla) simply because I have tried cooking rice on the stovetop before and it hasn't really worked for me, but that's just me! Also, when I served it on the plate I sprinkled some shredded cheese on top and melted it in the microwave. Yummy!

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Betsy

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Reviewed: Nov. 9, 2009

I have been meaning to write a review on this for a while. I have made this more times than I can count now. It is the easiest but BEST spanish rice you can make. I use Pace salsa and also saute a yellow bell pepper. SO GOOD!!! my boyfriend is tired of mexican food, but I make it all of the time just so I can eat this rice.

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yeeeee

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Reviewed: Nov. 5, 2009

Great!!! I added a little salt and garlic.

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JAHOWELL

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Reviewed: Nov. 3, 2009

This recipe tastes better than spanish rice you'd get at a Mexican restaurant. Didn't change a thing, don't need to change a thing and from now on, this is the only recipe I'll use for spanish rice!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Oct. 31, 2009

Turned out perfect. Followed to the T.Next time I will add Black beans to make a complete meal :O) I use this for a quick lunch..Thanks

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Jayashiangel

Cooking Level: Intermediate

Living In: Peoria, Arizona, USA

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Reviewed: Oct. 31, 2009

this is the best Spanish Rice recipe I've ever tried! My son and my husband ( who is not usually a fan of rice) Both love it! Is is great with some cubes of chicken put in it , and also on porkchops!! Try it!

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Lareina

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Reviewed: Oct. 29, 2009

This was super easy and tasted great. I will not however, fry the rice before hand though. It was just a tad bit too crunchy for my taste. Overall, GREAT!

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kperricone

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Reviewed: Oct. 22, 2009

They're right about browning the rice before cooking... it really makes a delicious flavor. I have made this recipe several times and always do it a bit differently. My favorite is to skip the salsa and instead start the whole thing out by throwing a bunch of over-ripe fresh tomatoes and other random veggies into some broth and cooking till they get soft, then putting in the rice. You end up with nice big veggie pieces in the rice that way and it only takes an extra 5 mins or so.

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mckellister

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Reviewed: Oct. 22, 2009

I have never been able to make rice before, well that came out good. This is so easy to make and tastes really good. This recipe is a real keeper!

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micwalcott

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Reviewed: Oct. 18, 2009

Super easy!! I LOVE spanish rice and now I feel confident cooking it at home! Yummy recipe!!

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Carrie

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Reviewed: Oct. 17, 2009

I have wanted to make Spanish rice forever and till today have not been able to get it right - This is an easy and fail proof recipe - Used salsa from our favorite mexican restaurant(which I pureed) and homemade chicken stock (added an extra TB though) - Finally, I have made spanish rice.

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Denise

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Reviewed: Oct. 17, 2009

The rice wasn't cooked all the way. This recipe needs more liquid. I will add another cup of broth to it, which is how I would normally cook rice -- twice the amount of liquid as rice. Otherwise, great flavor.

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Kathleen0812

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Reviewed: Oct. 15, 2009

Fantastic! I almost followed it to the T. I really don't like my rice to be on the hard side. So I added 1 cup of water to rectify that..

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luv2cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 11, 2009

This is an great recipe! Instead of olive oil, I like to use a little bacon grease to sautee the onion, rice, and fresh garlic (three cloves; I really think the garlic adds tons of flavor.) Also, I make my own salsa with fresh ingredients. At the end I sprinkle some fresh chopped cilantro on top. Definitely a great, versatile recipe!

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