Reviewed: May 22, 2009

Excellent! I added an extra 1/2 cup of rice and 1 cup of broth to feed a few extra people. (Also, I only used 3/4 of one onion, 1/2 of a green pepper and a can of diced tomatoes with green chilies and it turned out wonderful) Everyone raved!

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Katie

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Reviewed: May 15, 2009

Delicious! I cut down the amount of pepper and tomato used...partly because the size of each were huge!

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Whats that Burning smell?

Cooking Level: Intermediate

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Reviewed: May 7, 2009

Mmmm...had this at Mom and Dad's when I brought Clayton to Minnesota the first time. Delicious! (Minus one onion and one pepper and the olives)

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theresa a.

Cooking Level: Intermediate

Living In: Woodbridge, Virginia, USA

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Reviewed: May 7, 2009

My husband thought this was good. I didn't exactly follow the recipe. Instead of 2 diced tomatos, I used a can of diced tomatos. Instead of tomato sauce, I used paste. I also left out the corn. For me, it tasted too "tomato-ee". Needed lots of salt. Next time---more broth, less tomato sauce!

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Apr. 25, 2009

YUM! I had to scale the recipe back but it turned out super yummy. I omitted the tomatoes as I thought the tomato sauce would be enough, and I forgot to add the corn, but it was still good. I used red bell pepper, not green as green tends to upset my stomach. I added garlic powder, and instead of cooking the veggies in the bacon fat, I used olive oil. Add the veggies and bacon to the rice and let cook for a while longer. My guest loved it and I thought the flavour was great. Thank you, this is a keeper!

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Jewels28

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Very good. My only issue was that during my 30 min cook time, the rice mixture burnt on the bottom. Next time I will stir occasionally or add a little more chicken broth.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: Apr. 19, 2009

This was fantastic!!

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MDDOSS

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Reviewed: Apr. 15, 2009

This recipe was GREAT. I made it exactly as the recipe said, adding nothing nor deducting anything. It was VERY flavorful. I made this with tacos, and it turned out to be a great meal. Next time I'm going to use this recipe to make rice and bean burritos. I think this recipe can be used for anything, i.e. Main dish, side dish, burrito filling, etc.

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Chantallywallywoohoo

Cooking Level: Expert

Home Town: Stuart, Florida, USA

Living In: Randleman, North Carolina, USA

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Reviewed: Mar. 31, 2009

Very easy to add or subtract ingredients to make it your recipe. Just follow the basic stuff and your good!

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Mar. 22, 2009

This is absolutely the best spanish rice recipe ever. AND, I forgot to add the black olives and corn!!!

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Lilacorn

Cooking Level: Expert

Living In: Oakdale, Louisiana, USA

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Reviewed: Mar. 21, 2009

***vegetarian version*** fantastic even without the bacon, and with the diced green chiles using brown rice - will use every time we make a mexican dish!

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klake

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Reviewed: Mar. 12, 2009

A great homemade spanish rice. Since my honey doesn't like pepper or diced tomatoes, I couldn't add either. It still came out great. I can't wait to make again when he isn't here, so I can add everything else.

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Mar. 9, 2009

Everyone liked it and asked for the recipe. Add a little tobasco next time for more kick.

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Cory

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Reviewed: Mar. 6, 2009

This is great. Make sure to use quality chicken stock (not broth). My son, who only eats plain white rice, declared this his favorite. I served it with my homemade enchiladas and our guest just raved!!

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acejarvis

Cooking Level: Expert

Home Town: Parma, Ohio, USA

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Reviewed: Feb. 28, 2009

This was a really good recipe. I used one yellow and one red bell pepper instead of the green pepper. I also had to add another 1/2 cup of chicken broth after 30 minutes of cooking the rice to finish cooking the rice. I used 1, 15 oz can od diced tomatoes that I drained because I didn't have any fresh tomatoes in the house. My almost 2 year old daughter loved it as well. Next time I might cook up some chicken breast and add it for a complete meal.

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KZWIEF

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Reviewed: Feb. 25, 2009

wow -- what a great recipe! I used up some mushrooms I had in the fridge instead of the olives and corn, and it was fabulous! thanks -- definitely a keeper!

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Heather Kelley

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Reviewed: Feb. 22, 2009

This dish is FABULOUS!!!! My only adjustment was I used red bell pepper instead of green because I don't like green. I also leave out the olives. Other than that the recipe is great just the way it is. To make it a complete meal I add in some hot sausage that I cook up in another pan and add it in at the end. I have made this rice several times and my husband and family just love it.

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Tracy

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Reviewed: Feb. 18, 2009

I sauteed the vegetables in bacon grease, I didn't use bacon because I planned using kielbasa in the rice. I also added a tbsp. of fresh lime juice. Other than that, I made no other changes. This turned out okay. Same as the boxed stuff, pretty much. I served it with Mexican Salad and Honey Cornbread, also from this site. I garnished it with shredded cheese and sour cream. Just as easy as making the boxed stuff. I think it would have been better with more heat behind it. My kids and I didn't like this at all but my husband ate two large servings. I might make this again but I'd add more heat.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 15, 2009

This recipe is really good! I am not a huge fan of rice, but I love this recipe. I always make it to go with enchiladas. Maybe the bacon helps. =) I do have problems with the liquid cooking out, which is why I did 4 stars. After making this a few times, here are the revisions I make: I use petite diced tomatoes instead of fresh tomatoes, especially if they are out of season, and this adds a bit more liquid to the rice. I also use a full can of broth, instead of 1 cup. When I make these changes, I do not have to worry about the rice cooking dry before it is finished. Before, the rice would be just under done, even after adding more liquid it would take a long time to cook. Now, I can leave it, and know that it will be done just right, and not be dry. I do not do the green peppers or olives, but the corn I find adds a good texture.

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SMOON26

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Reviewed: Feb. 12, 2009

This was my first time making "authentic" Spanish rice- it's usually out of the box. I made a vegetarian version- I used vegetable stock and omitted the bacon. It turned out very nice, but needed some salt and I threw in some hot sauce to spice it up a bit. Also, because I didn't have bell pepper, I added peas. Turned out good.

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