The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 27, 2009
This was good. I made it with chicken enchiladas. IT WASNT SPICY AT ALL, as some other reviewers mentioned. Its a good recipe. Thanks = )
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Cooking Level: Intermediate

Home Town: Libby, Montana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 27, 2009
Wonderful recipe. As others suggested I used chicken broth rather than water. Also reduced the chili powder to about 1 teaspoon. Served with Beef Enciladas I from this site and got raves from my company. Also served refried beans, sliced avocados, tortilla chips with salsa and sour cream. Really fabulous plate of food!
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Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Sturgeon Bay, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 22, 2009
A little bland. May try adding garlic and using broth next time as well as using less tomatoes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 21, 2009
Tried this for the first time when inviting friends over for dinner and they loved it so much, they wanted the recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: May 21, 2009
I would give it 3.5 stars if I could as it's better the next day. Despite the tomatoes, chili powder, onions, etc this rice lacks flavour. I can see how the addition of cumin, parsley and chicken stock may lift this recipe to five stars. I'll try that next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 18, 2009
Love it... I followed the advice of another reviewer or two and used chicken broth instead of water. I also added about 1 tsp cumin and 1/2 tsp of parsley. I made it for a big party (quadrupled the recipe) and it was all gone! This will be my go to rice recipe from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 17, 2009
This turned out great when I used some reviewers' suggestions. I used chicken broth instead of water, and I sauted the veggies first (along with some garlic), then added the rice. I also cut the chili powder in half, and added 1/2 tsp cumin. It turned out just spicy enough for us without being too hot.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 14, 2009
This was perfect for a girl who doesn't *really* know what spanish rice tastes like! Added 1/2 t cumin and sub chix broth as others suggested. Perfect side with tacos and refined beans. I do like it saucier so I may add can of tomato sauce and decrease chicken broth (not water!) by 1/4 c. Delish!
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 12, 2009
Super good!!! I did what Jodi Lynn suggested and added garlic and cumin. I probably will use less chili powder next time since the rice was spicier than what I expected. Overall, very good and thank you Jodi Lynn for your suggestions!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 9, 2009
This was good. We followed the recipe and it was done a few minutes early. But holy the chilies made it spicy! I think I'd pull out half of the chilies from the tomatoes and lessen the chili powder. Went well with tacos.
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Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 8, 2009
I made this the other nite and it was okay. I still gave it 4 stars because I'm sure the taste varies depending on which salsa you use.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 6, 2009
I am addicted to this rice! My husband, who usually doesn't like spanish rice, even raved about this. I make just like the recipe and wouldn't change a thing. Thank you for a wonderful recipe!
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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: May 6, 2009
Easy and good but not the traditional Spanish rice I'm used to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 6, 2009
Delicious. I added the jalapenos, as other commenters have suggested, and it added that extra kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 5, 2009
This is so much tastier than any box mix! I left out the salt, added 1/2 tsp. of cumin, 2 tbspn. cilantro, 2 cloves of garlic, and a can of black beans. I also subbed chicken stock for water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 5, 2009
I made this rice tonight for my Cinco de Mayo dinner. I changed a few things though. I used a chicken base and added it to the water (about 2 teaspoos), and used another suggestion that I had read and cut out 1/2 cup of the water and replaced it with tomato sauce. I didn't have any green pepper, but I did have frozen sofrito so I added about 1/2 cup after I added the liquid to the pot. I also had cilantro base and added about 2 tblspoons. I added 1/2 teaspoon of cumin and 1/2 tsp of adobo instead of the chili powder and I omited the salt. I cooked it all in a large sauce pan instead of a skillet and simmered it with the cover on for 15 minutes (never removing the cover) and then shut off the heat and let it sit (still never removing the cover) for 15 more minutes. There was a little burn on the bottom but I was told from an authentic mexican cook that this should happen. It was the best flavored rice I have ever had! I will definately be making it again and again.
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Cooking Level: Expert

Home Town: Gardner, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 4, 2009
Made it with 3 small garlic cloves, chicken broth instead of water, and added a dash of cumin. Used Diced tomatoes with red chilis (for salsa).
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Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: May 1, 2009
I made this to go with the Slow Cooker Carnitas, and it tasted great! I, of course, had to modify to use ingredients on hand, so here's what I did: I used 1/2 a can of diced tomatoes--no chilis. I subbed chicken broth for water, but was short on broth, so I used the liquid from the canned tomatoes. I also used orange pepper instead of green, and shallots instead of onion. Lastly, the rice... I only had Jasmine rice! And, although I could tell it was jasmine, it still tasted good in this dish. This satisfied my Spanish Rice craving, it was really easy to make, and I'll be making it again. Thanks!
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2009
I didn't use as much chili powder, but added garlic powder, cumin and bacon fat. Also, toward the end of cooking time, I added a little crumbled bacon for more flavor. Mine took a little longer to cook.
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Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 26, 2009
I used the additions added in the comments, like cumin and chicken broth and it was so tasty. I'll be making it again.
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