Reviewed: Dec. 5, 2011

loved it.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 29, 2011

Love this stuff! I did add minced garlic along with the bell pepper and onion and used a mexican spiced tomato sauce. Also added about a half cup of chicken broth (from bouillion) after i accidentally used more rice than I should have. It definitely takes longer than five minutes to cook the rice using regular rice...you just need to check it after about 20 minutes or so. Be sure to brown the rice before you add in the veggies. It was absolutely delicious...good enough to eat all by itself!

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Reviewer:

Debbie D

Cooking Level: Intermediate

Home Town: Van Buren, Arkansas, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 9, 2010

Decent. I didn't have regular rice or would have made my usual spanish rice recipe. A little sweet.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Lima, Ohio, USA

Reviewed: Jan. 9, 2010

Had someone give me a box of 'instant' rice which I never buy and stumbled on this recipe by doing an 'ingredient search' to use the rice up. Its a GREAT recipe. Followed precisely the first time, questioned the mustard, but did it anyway, was not disappointed. Strange little zing it gives to this dish. The dish is very forgiving. Once I didn't have tomato juice so used chicken broth and was not disappointed. The recipe is very versatile.

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Reviewer:

plaingrammy

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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Reviewer:

loriski

Cooking Level: Intermediate

Living In: Bridgeview, Illinois, USA

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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Reviewer:

Kristin L.

Cooking Level: Intermediate

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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Reviewer:

Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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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Reviewer:

jennybecker

Cooking Level: Intermediate

Home Town: Monte Vista, Colorado, USA

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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