Reviewed: May 26, 2012

I made this recipe, but accidentally doubled the rice. I think it would have had better flavor if I had only add 1c of uncooked rice. I sautéed 1/2c onion, 1T minced garlic, and 3 slices of chopped bacon (omitted bell pepper since I had none). Then I added rice and stirred until slightly brown. Next I added a 1/4c chopped cilantro, 1/2c diced fresh tomato (substitute for canned) 2t tomato paste (with 1 cup of rice I would have used 1t), 1t. each of garlic power, onion powder, 1/2t cumin, 1T taco seasoning, sprinkle of Adobe seasoning. If I had chicken stock I would have used that, but I only had water--and the result was rice that was less salty and flavorful. I dont know if other users have experienced this, but when I start to add onion, tomatos, cilantro, I need less water to cook rice. For 2c of uncooked rice I used 3c of water. Brought rice and water to a boil, then turned down to a simmer and cooked covered for 30 min with out stirring.

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Reviewer:

parkermama

Cooking Level: Professional

Home Town: Redding, California, USA

Living In: Hammonton, New Jersey, USA

Reviewed: May 20, 2012

This was very good but I could have done with half as much chili powder & I love lots of chili powder in my chili But not so much in this. But, overall, a good recipe. Thank you!

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Reviewer:

PEGGIANNE

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Cooking Level: Professional

Home Town: Poteau, Oklahoma, USA

Living In: Allendale, Missouri, USA

Reviewed: May 20, 2012

I followed the recipe as indicated. I put garlic, cumin and chicken broth as the one review suggested. In addition, when the rice was done I threw in a half cup of green onions and took off the burner. Everyone loved it! Already saved the recipe.

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Reviewer:

Cis

Cooking Level: Intermediate

Reviewed: May 12, 2012

This recipe is amazing! It has great flavor! We made it for Cinco de Mayo and it was a big hit!

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Reviewer:

Vicki

Reviewed: May 11, 2012

I just made this tonight...doubling the recipe for 4 adults & we all loved it. I put in 2 heaping tsp of chili pdr & 2 slightly heaping tsp cumin & it gave it just a nice bite...not tooo hot & not tooo mild...it is a keeper for sure!

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Reviewer:

debra-l

Reviewed: May 9, 2012

This recipe is good, easy to prepare, and yields consistent results -- I have made this twice. The consistency is a little chewier than I care for, so perhaps I'll reduce the water a bit. Also, I don't seem to get much flavor from the chilis as written: in a can of diced tomatoes and chilis. I might prefer to saute diced fresh chilis with the onions and green pepper, though that adds another step. Also, 1 tsp of salt wasn't enough to bring out the flavors, so if it seems a little bland, try adding more.

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Reviewer:

PHYTOGIRLC

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 25, 2012

I made this as directed but used brown rice and 1 1/2 cups water, and it came out great! I didn't have any broth on hand, but I'll try that next time, it can only get better!

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Reviewer:

humboldt foodie

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

I am REALLY excited to report that I've found the secret ingredient to making this rice AMAZING! BEEF BROTH. The chicken broth was good, but seemed lacking. One night I had no chicken broth, but plenty of beef broth and tried it and it was AMAZING! Give it a try- you won't be disappointed! Some other tips from another reviewer that I followed and was very pleased with: 1)Add a clove or two of minced garlic, 2)Saute the veggies a little before adding the rice, 3)Take the time and brown the rice well, 4) Add a 1/2 tsp of ground cumin, 5) Use broth instead of water. I will have to try using bacon grease instead of oil next time!

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Reviewer:

RainbowEyes

Reviewed: Apr. 15, 2012

Very flavorful! Cooked according to directions.

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Reviewer:

iamgoofy21

Reviewed: Apr. 9, 2012

I had not made Spanish Rice since my children grew up and moved away, since I have been home, I have gotten back into cooking all the things I cooked every day back in the day. I use jasmine rice for this recipe, a little yellow and green bell pepper, add a little powdered chicken boullion to your water for a little added flavor. Overall I am making Spanish Rice each week.

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