Reviewed: Feb. 12, 2009

I left out the chicken broth, as we are veggie-heads, and used water and it was still delicious.

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Reviewed: Feb. 12, 2009

We are living in Russia and so I've had to make most everything from scratch lately! We love Tex-Mex food and so I tried this rice recipe and it is fabulous. It has the best flavor! My husband and family love it - I've made it 3 times already, so now it is a staple with our Mexican dishes.

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Amy Liane

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Reviewed: Feb. 11, 2009

Yum! The only alteration I made was to use brown rice since I stopped using white rice (and white flour) a long time ago for the health benefits. Simply delicious using everyday ingredients I usually have on hand. I made this to go alongside of Whit's Chicken Enchiladas (which were yummy too) and it was a wonderful meal. Thanks!

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Feb. 3, 2009

This recipe deserves the name "Best Spanish Rice." My sister, who really enjoys good Spanish rice and is very picky about it, said it was the best homemade Spanish rice she had ever eaten and that it was "restaurant quality." I followed the advice of other posters and used 2 1/2 cups of broth, gave it 25-30 minutes to simmer, and it came out perfect. Thanks for a great recipe that's definitely a keeper!

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Ram

Cooking Level: Beginning

Living In: River Oaks, Texas, USA

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Reviewed: Jan. 30, 2009

Super easy!

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LIBCTR

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

This is simple, great and just like the local taco shop's! Be careful, though if you sub brown rice for the white, as I did. Check the bag , because my brown rice called for 3 cups of water per cup of rice.

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 22, 2009

I don't have a lot of cooking experience, but I love to cook, and this dish was very easy to make! I followed exactly what the recipe asked for, except I added just a tad bit more chicken broth, and followed the instructions. Came out fantastic and delicious!

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Wake_of_Eden

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Reviewed: Jan. 17, 2009

I did not care for this much--and neither did the family. Although I can see so much potential; we did not like the salsa flavor. It was overpowering. I used a salsa that we eat all the time so in other cases we love the salsa it just didn't work with this dish. I think if you cut back on the salsa it would leave the rice flavorless. I dunno maybe I'll try to mess with it again in the future. But for now, I will keep searching.

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Jan. 16, 2009

Perfect! I made the recipe with no changes and it was like the rice at Mexican restaurants. Also made with things I always have on hand.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jan. 13, 2009

My husband loved this rice. I want it to be a little fluffier. My husband said to make it fluffier to soak the rice in water for about 45 min prior to cooking. I would also recomend about 1/4 cup of water or broth extra. The flavor is wonderful however and I will definately make this again.

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: Jan. 8, 2009

I made this exactly as written and it was all right. Nobody raved though. It earned an extra star because it was really easy to make.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 7, 2009

AWESOME! Thats the best word I can think of at the moment to describe this recipe. I followed the recipe exactly and it turned out to be the best rice I have ever had. It's even really good reheated the next day. My husband who does not like rice usually, tried it, then he wouldn't stop eating it! Thats amazing! I made it as a side dish to a great chicken enchilada recipe I found on this site. Now if I could just find a recipe to change his opinion of sweet potatoes....? LOL My kids loved the rice too, cleaned their plates and asked for seconds! Thanks so much for this recipe. I will be making this a lot.

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1*Hot*Mama

Cooking Level: Expert

Home Town: Moyers, Oklahoma, USA

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Reviewed: Jan. 7, 2009

I made this rice last night and it was a BIG hit! My husband absolutely loved it and we will definitely make it again. I followed the advice in the comments and used 2 1/2 cups of broth instead of 2 cups and it worked out perfectly. I also added some jalepenos and garlic we had in the fridge. Super yummy, but I'm sure it'd be just as good without!

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Melissa

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Reviewed: Dec. 31, 2008

This was a very quick and simply way to make Spanish rice. I was extremely surprised and it came out well!

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Jeannien

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Reviewed: Dec. 23, 2008

My husband and son really liked this. I thought it was so-so. Next time, I'll scale down the recipe, b/c 3 cups is a lot of rice. I also didn't use the right pot, b/c it burned the bottom of it. Yuck. That was my fault.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Dec. 20, 2008

very yummy rice!! my husband ate it all up!! I added extra onions and 1 cup of broth and 1 cup of water. Will make this again for sure!

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Vivienne

Cooking Level: Beginning

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Reviewed: Dec. 18, 2008

I made this recipe as directed, but coming up on only 3 minutes left, there was a problem... not enough liquid. I added another cup of chicken broth, but in the end it really needed a total of 3 1/4-3 1/2 C broth. Also, the time was WAY underestimated. It took 40 minutes. Also, must be careful when "browing" the rice to not burn the onions. Otherwise, very close to restaurant-style.

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i.m.tnt

Cooking Level: Intermediate

Living In: Benton City, Washington, USA

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Reviewed: Dec. 17, 2008

Really easy, really practical, and also very good for a change from plain rice. I used mild salsa. Worked out great. I will try medium spicy next time. Served it with baked honey chicken and mint sugar snap peas from this site. Yum!

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