Reviewed: Mar. 16, 2009

Yummm this was really good. A bit on the spicy side, so I might cut back on the chili powder if I'm making it for someone else.

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Yael

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Very good and easy spanish rice recipe. Used the Mexican style diced tomatoes and chilies which added a great layer of flavor. Will definitely make again.

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 13, 2009

Love it!!! it's become a regular in my house. i throw some olives/ beans right before serving. i also like it hot so i add an xtra teaspoon of chili powder...

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Heleni

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Reviewed: Mar. 11, 2009

I only used 1 tsp of chili powder because 1 year old and 4 year old are eating too. Also, I used a dash of salt and reserved 1 cup chicken juice from a can from the Chicken Enchiladas II recipe and 1 cup regular water.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 11, 2009

This recipe is wonderful! It is very easy and it is much better than any store bought package. The only thing I changed was I used chicken broth instead of water.

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loves to cook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Jackson, Missouri, USA

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Reviewed: Mar. 9, 2009

Watch out for the typr of chili powder you add.

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mw

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Reviewed: Mar. 5, 2009

Super easy and tasted great!

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Lynda

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

This rice is excellent. I've never made spanish rice before and have always bought it premade to go along with the fajitas/enchiladas I make. I was sick of wasting so much money on the premade stuff so I decided to try to make it myself. I am so glad I did! I took the advice of many others and used chicken broth instead of water, and added 1/2 tsp of cumin. I also added a bit of freshly minced garlic and a bit of cayenne pepper. I then sauteed the onions alone at first so they would be cooked thoroughly. Make sure you brown the rice well. I ended up using about 1.75 cans of chicken broth so make sure you buy 2. I added just one can to begin with and checked the rice every 10 minutes or so, adding more broth when necessary. It took approximately 22 minutes for mine to be done. My husband loved this so I will be keeping this recipe. Thank you!

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J Miller

Cooking Level: Intermediate

Home Town: Gulliver, Michigan, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Mar. 4, 2009

I'll never use the boxed spanish rice again! Very simple, very good.

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traci

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Reviewed: Mar. 4, 2009

excellent flavor, perfect amount of spice. added a couple dashes of cumin & 2 garlic cloves!

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mandyj

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

This was the first time making Spanish rice and it came out amazing. I can't wait to eat the leftovers today for lunch. After reading the other reviews I used chicken broth in place of water, added a cube of chicken buillion, minced garlic, and 1/2 teaspoon of ground cumin. Next time I will omit the salt because it was a bit salty since I used the buillion. Great recipe!

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love2eat

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Reviewed: Feb. 23, 2009

Texture and flavor were pretty good. VERY easy. Normally we like spicy, but I only added 1 teaspoon of chili powder and it was borderline too hot... 2 teaspoons would've made it inedible. Next time I'll probably reduce it even more and add some cumin and other spices to round out the favor a bit.

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Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

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Reviewed: Feb. 16, 2009

This is a good recipe for some easy comfort food. I made the mistake of using cooked rice (whoops!), but, it still turned out well. Haven't had Spanish rice in years because I didn't really quite understand how it was made. I'll be making this often now.

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Dennis

Living In: Paso Robles, California, USA

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Reviewed: Feb. 13, 2009

I felt that there was a bit too much water and the rice came out quite soft. I'm used to my Spanish rice being a bit firmer. I used paprika instead of the chili spice (didn't have any on head). The flavour seemed to be missing something (could've been the true chili spice)...Overall a really nice rice though, that I will definitely make again!

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Jenney

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 12, 2009

My family loves this. I actually triple the recipe with the following changes: I use 2 red sweet peppers, 1 1/2 onions, I add garlic, cumin and a can of drained whole kernal corn along with an extra can of mild green chiles. I also cook up some ground sausage and sautee the onions and peppers with it. We serve it with nacho cheese, sour cream and tortilla chips. Yum!

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LISAMR

Cooking Level: Expert

Home Town: Kelso, Washington, USA

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Reviewed: Feb. 12, 2009

Great recipe but I like to use a packet of taco seasonings in place of the spices listed, chicken broth instead of water and a cup of canned or mixed vegetables with the onion. Then it is great!

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Camille

Cooking Level: Intermediate

Living In: Encino, California, USA

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Reviewed: Feb. 11, 2009

perfect! the only thing i do different is i use bacon grease in place of the oil and i use 1 cup of chicken broth and 1 cup of water...really adds to the flavor. thanks for a keeper, will never use boxed spanish rice ever again!

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lisa margitan

Cooking Level: Expert

Living In: Flat Rock, Michigan, USA

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Reviewed: Feb. 10, 2009

Terrific rice. I did add 1 tsp minced garlic and 1/2 tsp of cumin just because I like those flavors but I'm sure it would be tasty as is. I served the rice steaming hot sprinkled with a few minced green onions and sliced black olives.

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ksbouver

Cooking Level: Intermediate

Home Town: Elkton, Michigan, USA

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Reviewed: Feb. 10, 2009

Mine turned out very wet. Maybe it was me, but next time i will try to leave out some of the broth.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 9, 2009

This was a tasty recipe! Rather than using green chili's I chopped up a jalapeno to give the recipe a little kick and it was great! Next time I might use fresh tomatoes but overall this was a great side dish for chicken burritos!

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