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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Megan
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Mindy B.
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Jennifer
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Cooking Level: Intermediate
Home Town: Groves, Texas, USA
Living In: Bryan, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 4, 2009
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
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Cooking Level: Intermediate
Home Town: New Orleans, Louisiana, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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
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Cooking Level: Expert
Living In: Tempe, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

outerspacey
Cooking Level: Beginning
Home Town: Traverse City, Michigan, USA
Living In: Grand Rapids, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Lo
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

lisas
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

May S.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Erin Broxson
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 19, 2008
Excellent! Tastes authentic!
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Reviewer:

Stephanie
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 16, 2008
Excellent recipe.
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Reviewer:

AFOXCAPECOD
Cooking Level: Expert
Home Town: Weymouth, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 15, 2008
I'd make it again, could use more spice.
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Reviewer:

DEBBIE
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Angie S.
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Cooking Level: Expert
Home Town: Austin, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

PamelaSue
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

Paulette
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Reviewer:

NORMA47
Cooking Level: Intermediate
Home Town: Hartland, Wisconsin, USA