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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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 13, 2008

Excellent fast Spanish rice. I used my homemade salsa to add so extra zip.

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John

Living In: Greentown, Indiana, USA

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Reviewed: Dec. 9, 2008

Best Spanish Rice! Only thing I changed was to put in slightly less rice. It turned out perfect and was so easy!

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acegbert

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Reviewed: Dec. 8, 2008

Loved it! Substituted beef broth for chicken broth because I didn't have any and it turned out great. I accidentally used very spicy salsa but it was still great and so easy! Can't wait to try it with mild salsa!

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STEP0819

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Reviewed: Dec. 8, 2008

This is a really easy and good recipe and I really enjoyed it. But I do have to say that I read in a previous review that you will acheive "sticky rice" if you do not saute the rice. And I just have to say that this is not true. You do not have to saute the rice if you do not choose to, although it does add some nice flavor to the dish. The only way you will acheive "sticky rice" like what they use in many oriental dishes is if you use short grain rice. The reason is because molecularly speaking, it has a different amount of gluten than med or short grain rice and therefore the heat and steam begins to break down the sugars in short grain rice much more. That is what creates sticky rice, not the subtraction of sauteing it. So now we are left with this... To saute, or not saute. That is the question! Haha!

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gildawen

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 7, 2008

GREAT recipe! So easy and tastes delish! I added peppers (bell and jalapeno), just because I had some on hand and wanted to use them up, so I sautéed them with the onions and followed the rest of the recipe. Loved it - will definitely make again! THANKS for sharing!

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Jen

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Reviewed: Nov. 28, 2008

I serve this rice with most of my mexican dishes-whenever someone new tries it they want the recipe! The only changes I make is more onion, and I use beef broth instead of chicken, which gives it more color and flavor.

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Jill Jones

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Reviewed: Nov. 18, 2008

I really liked this recipe. I didn't have any salsa the night I wanted to make it so I just added the same amount of crushed stewed tomatoes and some chili powder. It turned out great. My husband loved it. I will certainly make again. Maybe even with salsa next time!

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HELEN1974

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Nov. 17, 2008

So easy..nicely complimented my mexican dinner I made. Will make again.

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Lisa H.

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Reviewed: Nov. 16, 2008

I've never had a good experience with making rice! You'd think it would be simple enough, but for some reason, I always find a way to mess it up! This Spanish rice was not only easy to make, but it was SO good! Why complicate a recipe with loads of work/ingredients when you can easily use the salsa instead?!! Genius! I served this with Chicken Enchiladas from this site and it was a fabulous Mexican dinner!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 9, 2008

Turned out great - the flavor was perfect. We cooked the rice longer than suggested, but it still wasn't long enough after all. Definitely a keeper recipe! Easy to make, and tastes great!

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Anna

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 3, 2008

I've never been a big fan of Spanish Rice but this recipe has changed that. It was delicious, easy and a great accompaniment to my chicken enchiladas. I used Pace Chunky Salsa and added some cumin based on other reviews. I will definitely use this recipe again!

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JROBINSON5

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Reviewed: Oct. 28, 2008

We couldn't believe how good this was! Thanks!

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nitapepita

Cooking Level: Intermediate

Home Town: Jeannette, Pennsylvania, USA

Living In: Ligonier, Pennsylvania, USA

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Reviewed: Oct. 24, 2008

Good recipe. I cooked in minced onion and garlic with the rice.

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jenniplmp

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 15, 2008

This is a pretty good Spanish rice. The texture comes out perfect! I took other reviewers' advice, and added some salt and cumin for flavor. I used Pace Medium Picante for the salsa. I think next time, I will try something else- maybe a small can of diced tomatoes, slightly zapped with the chopper?- instead of the salsa. I like my rice to be a little less spicy, since I pair it with a spicy main dish. All in all, though- very good!

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~S~

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 14, 2008

Wonderful and easy! Made this for a dinner party and was amazed not only at how good it is, but that all the children ate it, too . . . even the 2-year-old!

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Oct. 12, 2008

This is a wonderful recipe that easily lends itself to your own personal tweaking. I added some cumin and chili powder and my family decided there will never be a need to eat store bought again. WONDERFUL!

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CORLA

Cooking Level: Expert

Home Town: Wilmington, Ohio, USA

Living In: Saginaw, Michigan, USA

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Reviewed: Oct. 10, 2008

Great rice! I used half a can of rotel in stead it was great and a had a lil kick!

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Robyn

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 7, 2008

I threw this all in the rice cooker with a little more broth and it was so easy! I also added garlic, and instead of salsa I used pico de gallo I had on hand.

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