Reviewed: Jan. 7, 2009

This was very good. I did add some chicken boullion, cumin, and parsley for a little extra flavor.

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Megan


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Reviewed: Jan. 5, 2009

I always used Rice a Roni Spanish Rice, but didn't like how much sodium it had in it. This recipe tastes so much better, especially the next day if you have leftovers.

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Mindy B.

	Cooking Level: Intermediate
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Reviewed: Jan. 4, 2009

I wouldn't call this great but I would call it easy and good. I think I'll keep looking for the "perfect" spanish rice.

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Great basic recipe! Terrific as is, or as a starter for all kinds of little tweaks. Reviews by others are extremely helpful. I used basmati rice, rinsed well to remove starch, browned it in olive oil, used chicken broth instead of water, Rotel tomatoes, minced garlic. Have once tried putting in some black beans toward the end of cooking. It's great to have something different to serve with enchiladas, or with many other wonderful S.Western/Mexican recipes on this site.

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BUFFSTER

	Cooking Level: Intermediate Home Town: New Orleans, Louisiana, USA
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Reviewed: Jan. 4, 2009

This was good and easy to make. Next time I think I will sub chicken stock for water. I did not find the ro-tel type tomatoes to spicy in the dish. I may up the spice anti next time. Thanks for sharing.

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SWEETJAM

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Dec. 31, 2008

Use Chicken broth instead of water. I have made this a handful of times and when ever I use chicken broth instead of water I get more compliments.

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outerspacey

	Cooking Level: Beginning Home Town: Traverse City, Michigan, USA Living In: Grand Rapids, Michigan, USA
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Reviewed: Dec. 30, 2008

This is great and so much better than boxed rice. The tomatoes w/ chilies make it very spicy - I try to find mild rather than hot in the store. It is really easy and my 4 1/2 year old will eat tons of it.

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Lo


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Reviewed: Dec. 29, 2008

The rice is infused with flavor. I used about 1/3 of the onion called for and it seemed like plenty to me. Next time I will cut down on the chili powder to get it to more of a medium heat. It was pretty hot for a crowd including children with the amount of chili powder called for.

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lisas


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Reviewed: Dec. 29, 2008

Very easy to make, and tasty despite my doubling the rice and forgetting to double the canned tomatoes. I did use chicken broth in place of water. Will have to make it again, properly, next time :)

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May S.

	Living In: Charlotte, North Carolina, USA
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Reviewed: Dec. 20, 2008

Yum! Made this tonight with brown rice, no green peppers, and no chilis (it's snowing out and had to use what we had). Added ground turkey and served on tostada shells.

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Erin Broxson


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Reviewed: Dec. 19, 2008

Excellent! Tastes authentic!

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Stephanie

	Cooking Level: Expert
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Reviewed: Dec. 16, 2008

Excellent recipe.

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AFOXCAPECOD

	Cooking Level: Expert Home Town: Weymouth, Massachusetts, USA Living In: Plymouth, Massachusetts, USA
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Reviewed: Dec. 15, 2008

I'd make it again, could use more spice.

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DEBBIE

	Cooking Level: Intermediate
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Reviewed: Dec. 14, 2008

Very good. Not greasy at all. You can adjust the level of spicy to suit your taste by increasing/decreasing the chili powder.

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Angie S.

	Cooking Level: Expert Home Town: Austin, Texas, USA
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Reviewed: Dec. 13, 2008

this is the best Spanish rice I've ever made ... I've tried a lot of the Spanish and Mexican rice recipes from this site, but this one is the clear winner. I followed a few of the other reviews suggestions and made sure to brown the rice, added 3 cloves of minced garlic and also used chicken broth in place of the water. The result was outstanding! Served with a sprinkle of cheese and a dollop of sour cream, it was the prefect compliment to our Mexican dinner ... will be making this again and throwing out the old recipes ... thanks for a winner!

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PamelaSue

	Cooking Level: Expert
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Reviewed: Dec. 12, 2008

use chicken stock add jalapeno peppers add garlic saute veggies cook brown rice add to sauteed veggies and continue

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Paulette


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Reviewed: Dec. 6, 2008

I used Chicken Broth 14 1/2 ounce can, and a few pieces of Penzy's dried jalapeno also one clove of crushed garlic. WOW. Very good. It was spicy, but we loved it. Oh.... My diced tomatoes and chiles was a 14 1/2 ounce can and it was fine. i figured if it would have been soupy I would have added a little minute rice, but it wasn't necessary

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NORMA47

Cooking Level: Intermediate

Home Town: Hartland, Wisconsin, USA

Spanish Rice II

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