Reviewed: Feb. 3, 2009

Solid recipe, you can't really go wrong with Spanish rice imo! Though I don't know if the extra step of cutting onions and bell pepper was entirely worth it, using plain old salsa has the same effect for me. Try "Linnie's Spanish Rice" if you are feeling lazy.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

This turned out really good. Instead of adding just plain water I substituted it with chicken-tomato bullion.

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Dee

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 1, 2009

I also added some cooked kielbasa during the last 15 minutes of the process. Delicious!

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redraincoat

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Reviewed: Jan. 31, 2009

I made a few changes and it turned out to be awesome! Instead of tomatoes w/chiles, I used tomatoes w/green pepper and onion in them, added 1 tsp. canned jalepeno peppers and 2 tsp. chicken boullion paste. I also make it w/brown rice to make it a little healthier.

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Jamie

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Reviewed: Jan. 28, 2009

To drain or not to drain? That sure was my question. I wondered if I should included the juice from the can of tomatoes PLUS 2 cups of water...I did and regret it. There was far too much liquid which resulted in mushy rice. And it was very bland as written. I felt the need to add a LOT of cumin, taco seasoning, oregano as well as 2X chili powder and it still was just a mediocre rice dish. I may try again using broth instead of water (which I am kicking myself for not doing in the first place).

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jan. 27, 2009

I also used chicken broth instead of water to give the rice a little more flavor. I didn't use can tomatoes nor can chilies, I substituted with fresh tomatoes and fresh Anaheim chilies. I think that is why the rice came out fluffy. This is a keeper for my family.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Jan. 27, 2009

I took another reviewer's advice and substituted the water for chicken broth, and added a few mixed beans, but other than that, I followed this recipe as given. It went well with the Quick and Easy Mexican Chicken recipe, and I would certainly make it again, but with the addition of a few extra spices as the original recipe needs a little extra zing (personal preference). Thank you for sharing!

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katR

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Good, but a bit too much chili powder taste and the rice was too wet, even after having set up 10 min. before serving. I would cut down on the liquid by 1/2 c. Added a bit of cumin, which provides good flavor.

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Colleen

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Reviewed: Jan. 24, 2009

Delicious - but I added chicken stock instead of water to give it a bit more flavour.

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karitchka

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Reviewed: Jan. 20, 2009

I'd probably give this recipe, as is, a 3.5. It needs quite a few alterations, such a cumin (!!) and broth instead of water. I also agree with the people who rated this saying there were too many tomatoes. I use less than half a 10 oz can and that's plenty. Following the recipe exactly will produce rice that's too tomatoey and quite bland!

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 18, 2009

im a rice eater and i got bored eating just plain white rice. i like this a lot coz its easy to make. will most likely substitute water for broth to bring out more flavor next time i make this otherwise this is a great recipe.thanks for sharing it.

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joan

Cooking Level: Beginning

Home Town: Lombard, Illinois, USA

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Reviewed: Jan. 18, 2009

Sometimes I wonder if I am eating the same recipe that everyone else is raving about. This was actually a tomato "something" with a little rice thrown in. Toooo tomato-heavy (and I love tomatoes)for my tastes. The Spanish Rice I remeber eating is rice w/ some tomato and flavorful. This was not either.

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Laurel

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

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Reviewed: Jan. 16, 2009

Really good and easy!

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Alissa Jorgensen

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Reviewed: Jan. 15, 2009

Awesome! Added 2 cloves of garlic and a little cumin. I did have to use additional liquid, but other than that, I followed the recipe.

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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Jan. 14, 2009

Flavors were great. I, despite all the warnings, had to take the lid off and transfer the rice to a bigger pot so it turned out gummy. I baked it to dry it up a bit and threw some cheddar on top and it was still delicious.

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Allie

Cooking Level: Expert

Home Town: Warren, Ohio, USA

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Reviewed: Jan. 12, 2009

This recipe came out pretty good. Im picky when it comes to spanish rice. Ive had better and ive had alot worse but I will make this one again. I added a couple cloves of minced garlic with the sautéing onions (i didn't use bell peppers because I didn't have any on hand). Also, I used a can of diced tomatoes (plain) instead of tomatoes with chilis. This rice was served with shredded mexican style beef (crock pot) and black beans for some tasty burritos!

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jan. 12, 2009

I have been making this recipe for over a year now... and I was shocked that I forgot to review this! I use it so much I don't even look at the recipe anymore :) This is a quick go-to recipe & I make sure to always have cans of diced tomatoes w/ jalepenos on hand. If you don't like a lot of heat, use less chili powder & I always go by the ratio 1.5cups of water to 1 cup of rice. It produces sticky, fluffy rice! Mmm! I use basmati rice with this dish, I prefer the fluffiness that rice has. Also, it soaks up all the flavours beautifully! The best advice I can suggest is to be careful as to what type of tomatoes you pick up... Once I accidentally grabbed diced tomatoes w/ chili flavouring.. ick. Make sure its diced tomatoes w/ some sort of hot pepper- it makes all the difference. Enjoy!

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Jan. 12, 2009

I thought this recipe was delicious! For added flavor I replaced the water with chicken broth and added 1 Tbsp. chopped garlic and 1/2 tsp. cumin. I also sauteed the veggies for a bit before adding rice. I'll definitely make this again. Thanks!

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momof6

Cooking Level: Expert

Home Town: Fairhaven, Massachusetts, USA

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Reviewed: Jan. 8, 2009

Easy to make and pretty on the plate. I used less chili powder and it was still hot enough for us, and too hot for my 17 year old. Thanks for the recipe!

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