Reviewed: Oct. 10, 2008

I used boneless/skinless chicken thighs for this but otherwise followed the recipe exactly. Really easy to prepare, great weeknight dinner because of minimal prep. The taste was very yummy! I may try this in the crockpot next time. My family raved at how great this tasted!

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Tania

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Scotts Valley, California, USA

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Reviewed: Apr. 25, 2008

This was a really tasty dish--my lover loved it. I used boneless, skinless chicken breasts and canned diced tomatoes with green chilis. This one is a keeper because we love Mexican dishes and this tastes quite authentic.

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Kathy

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Reviewed: Jan. 19, 2008

This is a good recipe. My family enjoyed it especially with the chicken.Made a great meal, thanks

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HALSS

Cooking Level: Expert

Living In: Tilden, Nebraska, USA

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Reviewed: Jan. 3, 2008

Wow; Incredible great recipe that I will make again and again. My changes..1 tsp cumin instead of paprika and rotel diced tomatoes with a small can of tomotoe sauce. Rice takes forever to cook in the dry air of Las Vegas so I thought the extra liquid would help and it did!

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Heidi

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2007

Well i thought i would try this but sorry we didnt like this very well at all.I will stick with my gram's recipe much more flavorfull.Thnx anyway

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Mar. 11, 2007

This was very good. I used Ro-Tel chunky tomatoes and boneless breasts, and it was fine. Thanks for the recipe.

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thedumpling

Cooking Level: Expert

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Reviewed: Jan. 23, 2007

I had a taste for the 'real' Spanish Rice and am I glad I searched this site. This recipe turned out so nice. I wanted to eat it all myself.

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Donna

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version: Substituted olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers, then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also, I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers, too.

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FoodieGal

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 5, 2006

To make this more like my Abuela's arroz con pollo, I used a little less broth (we use about 1 1/2 cups total liquid per cup of rice) and a small packet of Goya seasoning con azafran instead of the paprika and pepper. It was great!

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CurlyKel

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Apr. 29, 2006

I thought this was a pretty good "one pot dinner", but not the best spanish rice I've had. I like more more tomatoey. I added chili powder and chopped jalepenos because I like my food spicy.

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PIALA420

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Reviewed: Mar. 20, 2006

GREAT RECIPE, YOU SHOULD TRY IT WITH SHREADED CHICKEN, MAKES IT EVEN BETTER

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Chef D

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Reviewed: Mar. 10, 2006

This was absolutely wonderful. I didn't have the can of tomatoes on hand so I used fresh tomatoes and a little more chicken broth than what was called for and it turned out great. I will definitely make this recipe again.

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Jen

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2005

MMMM MM! My mother always made a beef spanish rice that is my ultimate comfort food. But being on a diet, I needed something I could easily control, yet not lose taste. This is it! For dieters, here's how to fix it up... use low cal margarine for olive oil, use the low fat broth, and cube up some boneless/skinless chicken breast. Other than that, this is so great. Healthy and somehow tastes like my mom's. From one Sarah to another... Thank you so much!

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Nov. 8, 2005

I thought this Spanish rice recipe was a little different, so I tried it. I used 1 tsp. hot paprika and one sweet. I also added a dash of tumeric for color and chicken breast cut up. At the end, I stirred in some Spanish olives. My family loved it and had thirds.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Oct. 23, 2005

I needed a new Spanish Rice recipe. This was very good. I substituted chicken breasts instead of whole chicken, and used both yellow and red onion. It was delicious. Usually I have leftover spanish rice, but not this time!

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senoritaann

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Reviewed: Jul. 25, 2004

This is an AMAZING dish. I was skeptical about this dish due to the dejà-vu-ness of the ingredients, but at the end, the rice and chicken came out SO flavorful. I think the secret lies in the olive oil.

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