Reviewed: Jun. 17, 2008

Very easy and tasty.... excellent side dish. I will be making this again. Thanks for the great recipe....

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Jun. 16, 2008

I always used Rice-a-Roni's Spanish rice in the past, but I am trying to cut down on the salt in our diet so I looked up how to make it myself. This is so simple and so delicious, I don't know why I never did it before now! I will be using this recipe often.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 16, 2008

Yum! I added a diced jalepano & some garlic. I also used El Pato in the yellow can in place of chunky salsa. Will definitly make this recipe again!

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Jun. 14, 2008

I used brown rice, so of course the cooking time was increased. It turned out flavorful and good. I'm not the best rice cooker, so it wasn't the best texture in the world, but my family enjoyed it.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jun. 14, 2008

Very simple to prepare. I added chili powder, garlic powder and cumin for a little more flavor.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Jun. 9, 2008

This is so tasty, easy and economical. Cooking rice in a skillet is easier than I thought it would be.

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Jun. 3, 2008

This is a really good and easy rice. I didn't use the 2T of onions cause the kids won't eat them and I figured the salsa would be pushing it! But they loved it and so did I. I will definately make this again! Thanks!

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countygirl28

Cooking Level: Intermediate

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Reviewed: May 31, 2008

this is a great recipe,the only thing i would add to this is chili powder.Spanish rice isnt Spanish rice without it......... torinoman62

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torinoman62

Cooking Level: Expert

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Reviewed: May 27, 2008

This was ok, but it really didn't have lots of flavor, I've had much better rice dishes so I probably won't be making this again.

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: May 23, 2008

This is almost exactly how my family has made spanish rice for the past 20 years, we actually got it from a spanish family. The only difference is the salsa, try using a can of diced tomatos with green chilis, it's way better than the salsa. To actually make this a dinner dish, BBQ chicken (no sauce), cut it into pieces and add to the rice. It's very yummy.

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Jillian

Cooking Level: Beginning

Living In: Concord, California, USA

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Reviewed: May 17, 2008

This was really good! So easy, and went great with our beef enchiladas. It was a tad on the chewy side, so next time I'll add just a little extra water. This has a permanent place in my recipe box.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: May 17, 2008

I added Cumin, red and green peppers. Those were the only variations. I had to adjust the servings to 8 and had to add A LOT more broth to finish the rice up. It was an absolute hit and even had a little kick to it. Enjoyed it but ADD MORE BROTH and leave the lid on, no peeking or hit hinders completion time!!

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HawaiiMama

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Reviewed: May 15, 2008

This was the best rice ever! I used medium salsa which made it just spicy enough. I sprinkled cheddar cheese on top and also added fresh garlic with the salsa and chicken broth. I will be making this again for sure!

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ItalianGirl

Cooking Level: Intermediate

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Reviewed: May 14, 2008

This really is the best spanish rice! I followed the directions exactly and it came out great! I used 1 cup of the red Herdez salsa casera (whick is my absolute favorite). Definitely a keeper!

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gabrielle

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

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Reviewed: May 12, 2008

This was pretty good. I will use this recipe again. But, next time I will add a 1/2 cup more chicken broth to the rice mixture.

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Kim

Cooking Level: Intermediate

Living In: Lillington, North Carolina, USA

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Reviewed: May 11, 2008

This was the best spanish rice I have ever had. I counld not stop eating it from the pot. Thanks for the simple recipe.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 10, 2008

This was just OK. I like more veggies in my rice.

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JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

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Reviewed: May 9, 2008

Excellent recipe, I followed it to the letter. The only thing I would change is adding an additional 1/2 cup of chicken broth because my rice came out a little too crunchy.

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chelle

Cooking Level: Expert

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Reviewed: May 8, 2008

it was D-E-L-I-C-I-O-U-S!!!!!!!!! it was truly THE best spanish rice ever! where did you get that recipe?! i served it to my whole family. when they were done saying it was delicios i asked them to rate the recipe outloud and they all said 5 stars! HAPPY cooking!

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nickflob

Cooking Level: Intermediate

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Reviewed: May 8, 2008

Absolutely wonderful!! I used hot salsa for an added zing. Cooking time may be different depending on what type of rice you use. I boiled mine for abot 12 minutes and turned it off and let it sit for about 10 minutes. I used white rice. Oh, I also put some extra fresh garlic in as well. Try it.

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