The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 4, 2009
i love this recipe! the first time i used chicken stock isntead of broth and it had a reddish color to it but tasted delicious. this was a hit at the potluck my friend had! awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 2, 2009
This was an awesome recipe! After being let down by another rice recipe on this site, I was so pleased with this one. I substituted chicken broth for the water and added a 1/2 tsp cumin. If you don't like spicy, you might want to cut back on the chili powder a bit. So flavorful!
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MW

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 1, 2009
Amazing recipe! I would give it five stars, but I did make some changes that I think really enhanced the flavor. As other reviewers have noted, adding garlic and cooking the rice in chicken broth were great revisions. I also cut the chili powder in half, and used 1 1/2 c. rice to 3 c. broth. I think the flavor would have been a bit strong otherwise. Overall, this recipe had an authentic flavor and my husband voted this one a "keeper"! Thanks!
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Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 28, 2009
Love this recipe-delish & perfect spiciness! Definately my favorite!! Made exactly as written! Thank you!!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 27, 2009
Easy to make; need to watch it more closely next time because it got a little scorch-y. I added chopped fresh jalapeno.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 25, 2009
This was delicious and easy. I added some garlic powder, a fresh chopped jalapeno from my garden and ground cumin. Be careful it does burn easily and need a bit of stirring, but definitely a keeper! I made this with spinach enchiladas verde from this website. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 25, 2009
Very easy & good. Way better than any box. Next time might add a little Cumin.
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Home Town: Southgate, Michigan, USA
Living In: Dearborn, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 23, 2009
When I've had authentic Spanish rice in the past, it has been bland and rather tasteless, but this was not either of those! The flavors were subtle but definitely there and yummy! I did add garlic, chicken broth instead of water, and about a teaspoon of cumin as one person suggested. Turned out great! My 5 yr old daughter ate a heaping serving of it too (we had this with shredded beef tacos:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 18, 2009
Very good. I didn't have all the exact ingredients on hand,so I used brown rice, canned tomatoes( no chilis) & chicken broth instead of water.
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Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA
Living In: Holiday, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 17, 2009
I liked this rice a lot though it seemed like it was missing something. I didn't add garlic against my better judgement and I think it might have made the difference. Overall pretty tasty though and it is very easily prepared so there is no need to buy the boxed stuff.
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 15, 2009
This was pretty good - the chili powder provides a definite kick, but there's not really any complexity of flavors here - really all you taste is chili powder. As another reviewer suggested, I would substitute a can of green chilis for the green pepper. I also would cut the chili powder in half and add some fresh cilantro at the end.
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 13, 2009
Amazing a definite five without any modifications. When I make it again I will substitute the green pepper for chilles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 12, 2009
My husband and I loved it! The only changes I made was instead of adding canned tomatoes I strained 15oz of Hot Salsa through a fine metal strainer to removed the excess liquid. I also used 1 tsp cayenne pepper and a dash of cumin to give it more flavor. If you love heat, this is the way to go!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 10, 2009
Yum! Like many reviewers suggested, I substituted beef broth for water, and I added some cumin and garlic. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 10, 2009
When I made this recipe for my mother-in-law's 70th birthday dinner, one guest told me it was the best Spanish rice they'd ever had. I used chicken broth instead of water to cook the rice and cumin, as suggested. We always use brown rice because of the higher nutritional value. Thanks so much. I'm not a native Texan, so I would never have come up with this on my own!
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Cooking Level: Expert

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 8, 2009
This was my first time making spanish rice and this recipe delivered. It was very easy to make and it tasted delicious. I did not have any chili powder so I used taco seasoning instead and it was very flavorful. Even my picky boyfriend liked it. I will definitely make this again. Thanks John Mac.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 8, 2009
Good rice. Nice level of spice. I did make a few last minute additions after I read a review that said they also sauteed garlic with the onions and green peppers. Since I was already too far along I added Garlic Powder. Also added the 1/2 tsp of Cumin as recommended and some parsley flakes. I will try with the chicken broth next time, but will definitely make again. Much better than the store bought stuff! I gave it a 5 because my children all liked it, including my super picky-won't eat any vegies son, and my one daughter said she'd give it 10,000 thumbs up if she had that many. I personally would have given it maybe a 4-4 1/2. It will be tweaked a little next time...probably the chicken broth to see if it's a 5 for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 7, 2009
This recipe was delicious, the cooking method was very similar to Spanish paella - but the flavors are Mexican. My only complaint is that the dish took quite a bit more time than the recipe called for.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 3, 2009
I made some changes. I used 2 cups of rice (cooked separate) instead of one. I also had fresh tomatoes instead of canned. I blanched and diced them and put everything else together and cooked much of the liquid off. I did not use chili powder...I added chili oil (about 4-6 shakes) and garlic (2 cloves - pressed) to 2 steaks (1 1/2 lbs) fat trimmed and cubed put in a hot stirfry pan. Once everything was done, I combined it all and served it with chedder cheese and sour cream. Total hit!
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Cooking Level: Expert

Home Town: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 2, 2009
I used the feedback to make this a 5-star recipe, but I've rated according to the recipe as written. Browning the rice in a tablespoon or two of bacon fat or butter gives it a more robust flavor. Sauteeing veggies first in the same flavor provides more depth. Adding garlic enhances the other veggies. And yes, using chicken or vegetable broth in place of water does boost the flavor yet again. Last, 1/2 teaspoon or so of cumin (comino) does provide a fuller flavor than chili powder alone. Skip the salt - everything else has enough to carry through.
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Cooking Level: Expert

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