Reviewed: Oct. 20, 2009

This was excellant! I follwed the recipe exact, only using fire roasted can tomatoes. I would not change a thing...delicious, healthy and a great side for Mexican steak or Chicken!

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loriski

Cooking Level: Intermediate

Living In: Bridgeview, Illinois, USA

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Reviewed: Oct. 15, 2009

Delicious and hubby thought was fantastic! I used cooked rice, omitted peppers b/c didn't have any, and used low sodium V8 choice. Will make again!

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Kristin L.

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Great tasting rice! I followed the instructions regarding the amounts for each ingredient and it turned out perfectly! Rather than using instant rice, which I didn't have, I used par-broiled rice and instead of tomato juice, I used spicy clamato juice, which was a great substitute. May I suggest, as optional ingredients, thyme (1/2 teaspoon for a serving of 4) and a couple of hot green peppers from Turkey for an extra kick to the taste. Not that it needed it but still, for lovers of spicy dishes, those two ingredients could add some zip to this wonderful dish!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 5, 2009

This is awesome!! Sadly..I usually use the boxed stuff (for time reasons more than anything). But this is worth the time to cut up the veggies. I had leftover red, yellow, orange, & green bell peppers from the nite before so I used a little of each. Made it very flavorful and super colorful!! Also I only used a half of onion because that's all I had left. I will definately put this in my recipe binder as a keeper!!

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jennybecker

Cooking Level: Intermediate

Home Town: Monte Vista, Colorado, USA

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Reviewed: Jan. 27, 2009

This reminds me of my husband's spanish rice. He's Italian. When we have leftover made-from-scratch spaghetti sauce he adds some Taco seasoning, red & orange bell peppers-chopped and MIN--- Rice. It is wonderful. I love it better than any I have ever had at a restaurant or out of a box. Good way of using up extra pasta sauce too...

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c lynn

Cooking Level: Expert

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Reviewed: Jun. 12, 2008

I've made this a few times, using tomato sauce instead of tomato juice... Everyone loves it!

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kj421

Cooking Level: Expert

Home Town: Port Hueneme, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 22, 2008

being a poor college student with no food, i had to get creative. what i did have: chicken boullion cubes, salsa, tomato juice and rice. i made it as directed, adding the boullion for flavor, the salsa for the tomatos, onion, green and red pepper. it came out delish. i really wanted sour cream and didn't have any so i drizzled a little ranch dressing over it, and it did the job.

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stephanie

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 19, 2008

This recipe work fantasically well! It is simple, quick and tastes really good. It is now a family staple when we have fajitas!

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Kathy

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 14, 2007

Very good had with Fiery Fish Tacos - the Coven

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Linda

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Reviewed: Oct. 5, 2007

I was looking for a quick, easy alternative to my usual Spanish Rice recipe. This was quick and easy, but rather bland. I had to add some extra seasoning to make it more tasty.

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sherree

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Reviewed: Sep. 20, 2007

I made this recipe exactly as stated sans the mustard. My husband liked it fine but I thought it was too tomato-ee. Maybe the mustard would have given it that extra flavor.

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BridgeeMOM

Living In: Goodyear, Arizona, USA

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Reviewed: Sep. 15, 2007

Great! I used brown instant rice though.. silly me (I'm new to this cooking thing), so I ended up adding water to the skillet and it became really soggy. I also added sugar, salt, and spray-on butter and that helped a lot. Great recipe! Definitely will be doing this again.

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Steph

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Reviewed: Aug. 13, 2007

All the ingredients together are really delicious. I just found the instructions on this one a bit vague. I think the rice should be cooked first and the onions should be sauteed by themselves for awhile before adding the peppers. In the end I just threw everything into a big pot, added some water and let it simmer like a thick soup until the onions were tender and not so strong. It tasted great in the end.

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meseasoning

Cooking Level: Beginning

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Reviewed: Mar. 15, 2007

I liked it, my husband didn't. we rteduced the amount of juice. I'm glad I did.

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Mar. 9, 2007

This was so great! Thanks!

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crys

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Reviewed: Feb. 11, 2007

I loved this rice, but hubby wasn't as impressed. He is more a Mexican rice fan (without the tomatoes). I did have to change a few things up because of what I had on hand. I used a 28 ounce can of diced tomatoes, added about a 1/2 tsp. of comino, and used a cup of water because I didn't have tomato juice. I left out the mustard and had to use a poblano pepper because I didn't have a bell pepper. Anyway, it was still delicious even with all my changes. (I would definitely recommend cooking the onions and peppers first before adding the rice.) Thanks for sharing your recipe!

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: Jan. 7, 2007

I was looking for an easy Spanish rice recipe that tasted somewhat like my grandmother's. This one had far more liquid, too much for my taste. My family may have liked it better if I added more rice or less tomato juice as it seemed like the other ingredients overpowered the rice. I doubt that I'll make this again.

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