Reviewed: Jul. 17, 2009

Awesome!

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dadsacookin'

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Reviewed: Jul. 16, 2009

This spanish rice is very mild but delicious none-the-less. My four year-old loved it. Next time I might try it with some taco seasoning as other reviewers suggested but it is really good exactly as the recipe states.

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Misslissa

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Jul. 10, 2009

Very easy and very tasty. I love it when simplicity produces a good dish. Will use this again. Thanks ilovetocook!!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 9, 2009

so good and so easy to make.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Jul. 9, 2009

I thought this recipe was very good. I believe the key is cooking the rice in the frying pan before adding the liquid, this results in the rice being firm and not mushy-DO NOT SKIP THIS STEP. I do think it needs a little more flavor, so next time I will add a little taco seasoning for some added oomph. Other than that this recipe is definitely a keeper.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Jul. 7, 2009

Really, really good - especially considering how easy it was to fix. My only problem was that I had to add about 4 additional ounces of liquid to get the rice to cook all the way. It could be due to high altitude, but I'm not sure, so I left off a star.

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Robin

Cooking Level: Intermediate

Home Town: Logandale, Nevada, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 6, 2009

This was great! I really didnt think the salsa would work out, but it did.

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AMIESVEEDUB

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Reviewed: Jul. 4, 2009

Make this tropical! Use Mango Peach salsa! I needed to make this for a Luau and have it be more tropical than Spanish rice. It's perfect with any kind of salsa. Don't brown your rice...just cook it for a minute or two before adding the broth and salsa. With the addition of cooked chicken, this becomes a one pot dish just like arroz con pollo.

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Debbie P

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Reviewed: Jun. 27, 2009

This is a great recipe, but you've got to remember that you need a 2 to 1 liquid to rice ratio. I was in a hurry the first time I tried this recipe, blindly followed it, and it was a disaster. If you add enough liquid, it's a great recipe though

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Suzanne

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Reviewed: Jun. 25, 2009

There wasn't nearly enough liquid and it took about twice the time listed to cook. I ended up having to add another half cup of water to the rice, at least. I guess it depends on how liquidy your salsa is. The end result was just okay.

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Kristina

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Reviewed: Jun. 23, 2009

This is awesome rice!! I have passed on the recipe time and time again! I keep this one close by to make frequently! Yum!

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JQDex

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Reviewed: Jun. 22, 2009

Thanks for this super simple recipe!! We make this all the time. We add a little more spice for our personal preference and make sure to get a quality salsa...it makes the biggest difference in the flavor of the rice.

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TheOtherHunny

Cooking Level: Intermediate

Living In: Fort Irwin, California, USA

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Reviewed: Jun. 22, 2009

This recipe was excellent!!

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indulgemypalate

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Reviewed: Jun. 21, 2009

this was pretty good, I usually make cilantro lime rice with my tacos but I had people over and no time to go to the store. this was perfect in a pinch. I didnt have chicken broth so I used a mixture of chicken bullion and water. I had to add spices,(chili powder, garlic powder, and more onion) to give it flavor because the salsa I had was not very spicy or flavorful but overall I was told that this was very good. I made this with the shredded beef for tacos recipe from this site.

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 20, 2009

I appreciate this contribution however this dish was not tasty to me at all. I thought the salsa would blend into the dish for a unique flavor. Instead, it basically tasted like rice with salsa in it.

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