Reviewed: Jul. 28, 2009

Excellent! I cut the salt in half, used a 14oz can of chopped tomatoes, added jalapeno instead of green peppers, and just used water. Came out delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Goodeats

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

I found this recipe a little dry and missing a true spanish rice flavor. I would try adding a can of tomato sauce and possibly a can of green chiles. It's lacking something.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie

Cooking Level: Expert

Home Town: Highland, Utah, USA

Living In: Idaho Falls, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

I'll be making this more often. It was really easy to make and tastes fantastic. I had to use more water than the recipe called for though. I used about 3 cups instead of 2. Turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vesmo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

Very Good recipe. I used chicken broth rather than plain water and I added garlic. I also used a can of tomato sause (but it came out really sticky)...My 11 year old and 7 year old loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Very good. My 7 year old son has been my advisor on the ratings. It was almost too spicy for him, but he decided it still deserves all 5 stars. I agree. I omitted the green pepper and substituted broth for the water, but measured slightly under the 2 cups to adjust for the liquid in the tomatoes. However, my 6 year old did not prefer it at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tperry1234

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

My family loved this rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MALEA14

Cooking Level: Expert

Living In: Garden Grove, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 17, 2009

Living in AZ, I'm picky about my rice. This recipe is a keeper! I did substitute the chicken broth for the water, and add 1/2 tsp cumin. If you like hot Mexican food, then you may want to add some jalepeno. If you aren't into spicy food, then you should cut back on the spices a bit. Personally, I thought that it was a good balance as-is!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Renee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

Very good, I used half chicken broth over water and half bacon grease over olive oil. Definately to be made again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie BowerCraft

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2009

I just tasted this and it is the best!! I Plan to serve this tonight at my dinner party with breaded chicken and melted mozzarella cheese on the chicken. (:

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 11, 2009

YUM!!!!!! We added 1 1/4 cups chicken broth in place of water, added half red and half green pepper in place of green alone...FABULOUS!!! So glad to have found this recipe and appreciate the suggestions that make it perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nebfam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

I was skeptical of this recipe at first, but it turned out very well. After living in Mexico and falling in love with the food, it is very difficult to impress me. But this is a keeper, not quite as good as "real" spanish rice, but close enough.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Awesome recipe!! Tastes even more divine with 1 tsp. cumin and a clove of chopped garlic added. So yummy, one of the best and most authentic tasting recipes on the site. Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Texas Gal

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Very good! We omitted the pepper, substituted chicken broth for water, and added 1/2 tsp. cumin and 1 clove minced garlic. A super important thing to remember ... do NOT stir the rice once you add the liquid or it will clump up which ruins the texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sandy's Sweets

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

This was my first time making Spanish rice. I really liked and look forward to leftovers for lunch tomorrow. I added chopped garlic and cumin, as suggested in others' reviews. It is a good blend of fresh veggies and spice. Good recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASERGEANTSWIFE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

Fantastic Spanish Rice. Very delicious. I'm trying to teach my husband how to cook and I gave him this recipe (the only thing my husband can cook is grilled cheese sandwich). He masted this recipe first time. I loved this recipe because it was spicy and restaurant quality. I love it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JessiCACA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2009

This recipe was a bit bland as is. Next time I will definitely kick up the spices. It was quick and had great texture though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Angela

Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

Living In: West Hartford, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

This was delicious. I used 1 1/2 cup chicken broth instead of 2 cups of water. I also added some chopped jalapenos. When it was done cooking, I turned off the burner, sprinkled grated cheese on the rice and covered with the lid for a few minutes, allowing the cheese to melt.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

This rice was so good. Better than I expected. My husband loved it and he is not a fan of rice. I omitted the bell peppers for personal taste preferences, I used chicken broth instead of water, I used chili powder and cumin, cooked onions and garlic before rice, then added onions back to sauteed rice. I used the Rotel tomatoes and green chiles which made the rice pretty spicy, which I loved. It did have chunky tomatoes so the kids didnt even try it. It may have been too spicy for them even if they had tried it. I will definitely make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jessicamccowanmartin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

This went over VERY big at our house. I did make some changes. I used the basmati rice that I had on hand. For my double recipe I used 1/4 c. dehydrated red bell pepper instead of green pepper. I'm not much on chunky tomato so I used (2) 8 oz. cans of no-salt plain tomato sauce, a can of chopped green chilis and a dash of chipotle powder. I used jarred chicken base with the water plus a little additional water. I also used the hints that Jodi Lynn kindly provided, except for the garlic and parsley. I cooked about half a package of turkey bacon for the grease (put away the cooked turkey bacon for the next day's use) and then used oil to make up the difference. Served it up on flour tortillas along with some refried beans, sour cream, ground turkey cooked with fajita spice and then Eagle Brand Creamy Lemon Pie (from this site) for dessert. He has talked about that rice constantly since I made it last week and has been asking for me to make it again so I'm making it tonight. It's going into my regular rotation, needless to say, LOL. Thank you for posting this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KatMommyOf2

Cooking Level: Intermediate

Home Town: Westfield, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2009

This is by far the best spanish rice I have made. I stuck to the recipe with one exception. I added Goya brand Adobo seasoning salt in place of the salt. I'm not a huge fan of spanish rice in mexican restaurants but this spanish rice is exceptional.

Was this review helpful? [ YES ]
1 user found this review helpful