Reviewed: Nov. 10, 2009

Absolutely fantastic. I followed suit and used chicken broth instead of water and used half of the chili powder, but used 2 tsp of green chilies. I also added black beans. It was perfect, especially when accompanied by something light and fresh like the Mexican Baked Fish.

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michpoo

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Reviewed: Nov. 5, 2009

I thought this was great. Much better than the old recipe I'd been using. Glad I went looking for a new one. I did follow the suggestions of others and added some garlic and used chicken broth instead of the water. This one's definitely a keeper!

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AMY EWING

Cooking Level: Intermediate

Living In: Renton, Washington, USA

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Reviewed: Nov. 5, 2009

This was an awesome recipe. I used chicken broth instead of water as others had previously mentioned. I also added red & yellow sweet peppers and 1/4 of a jalapeno pepper. Instead of regular chili powder I used the chipotle chili powder from Epicure selections. Ithad a nice kick to it when cooked. My husband is not a rice eater but he had 2 helpings of this.

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mamato4mrmonkeys

Cooking Level: Intermediate

Home Town: Mount Brydges, Ontario, Canada

Living In: Strathroy, Ontario, Canada

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Reviewed: Nov. 4, 2009

Recipe was good. I doubled the recipe and the rice came out a little mushy. Next time I will use less liquid and see what happens. I sauteed the onions and bell pepper first. I add some chopped garlic to the onions and peppers. Added the rice until golden and then added chicken broth in place of the water as suggested by others. Overall the recipe tasted good, I just need to use less broth.

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2009

This was pretty good!

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Jilliebean

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Reviewed: Nov. 2, 2009

This is super yummy! We make blackened chicken strips to go with it. After the rice is finished, the rice is a bit sticky, but it looks like any spanish rice I've ever eaten anyway, so I didn't pay it no mind. I've made this about 5 times and will make it at least that many more times. Thanks!

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jennifer272

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Reviewed: Nov. 2, 2009

This was not good. All we could taste was the heat! I even cut back on the chili powder. Won't be making this again.

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DAWNLOG

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Reviewed: Nov. 1, 2009

perfect!

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shawnhatestorun

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Reviewed: Oct. 30, 2009

yum!

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rexmom

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Oct. 28, 2009

When we go to our fav Mexican restaurant my 6 yo gr.son will only order the Spanish Rice. I made this over the weekend and he asked me if I went to our fav restaurant and bought the rice for him! I did use chicken stock and sauteed onion and green pepper with rice. Yum OLE! Big keeper, this one. Thank you!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Oct. 27, 2009

This is really simple to make and came out great. I didn't have chili powder (don't like it) so I sub ground red cayenne pepper to taste. You really have to watch your pan during the browning phase but no worries.

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naggnwitch

Cooking Level: Expert

Living In: Athens, Texas, USA

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Reviewed: Oct. 22, 2009

I was looking for a easy to make spanish rice recipe and when i found this one i was so happy. Even more so when it got done. This was great. My 5 year old even wanted seconds. Thank you so much for sharing this.

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Bobbi

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Reviewed: Oct. 22, 2009

I'm sure it was my fault that I used Japanese rice because it turned out really mushy. But the flavour was good.

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baby23

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Oct. 19, 2009

Super easy to make. I'll never buy another boxed recipe again. This was the very best spanish rice. I did add a bit of cilantro, was super yummmmmy. When I make any sort of spanish entre, my family always request this spanish recipe.

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Eve

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Reviewed: Oct. 17, 2009

My son loved this rice however both my daughter and myself could not handle the heat. Will try again with less chile powder maybe just 1/4 tsp.

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Purple

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

Added some red bell pepper and a can of tomato paste (because I had some of both on hand that I wanted to use up), and added a can of corn. I really expected this to be kind of bland but it was SO GOOD. Hubby and I scarfed it right down. Will make again and again!!

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rubymoon12

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Reviewed: Oct. 15, 2009

I used chicken broth to give some extra flavor to the rice. This is really good. Not a green pepper fan, but put some in along with some white and red that I had roasted previously. Was really spicy for me but the family loved it. Thanks!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 12, 2009

Use chicken broth instead of water--that's the only change I made and it tastes great!

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Nicole

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Reviewed: Oct. 7, 2009

i have been making a spanish rice recipe from this site and liked it. i thought to do some more searching and am soooo glad i did. this one has better flavor and is super easy. i sauted my onions, garlic, and rice in butter and evoo. i didnt add the green pepper (hubby dont like them) did chicken broth instead of water and added 1 t. of cumin. my tomatoes were mexican tomatoes and worked great. add some parsley flakes at the end. we all thought it was amazing. the best we have ever had. i dont like the rice at mexi restur. its always dry and tasteless. this recipe is packed with soooo much flavor and is super easy to make !! we topped ours with sourcream yummy. thanks for sharing.

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