Reviewed: Feb. 2, 2009

This was so stinkin good! I didn't use bacon because I didn't want the fat and I'm not a big bacon fan. It was just like the spanish rice at restaurants! I also added peas and carrtos!

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Julie

Cooking Level: Intermediate

Home Town: Patterson, Louisiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 31, 2009

i read the reviews, hence made some changes, so my spanish rice turned out great! i subbed out v-8 juice instead of tomato sauce to avoid the too-tomatoey taste and used 4 slices of bacon to avoid overpowering it as some reviewers mentioned. i also used blanched poblano peppers instead of bell peppers to give it more kick and added some fresh cilantro and cumin which added to the flavor as well. this was a 5 with the modifactions so i am only rating this as written a 4. thanks everyone!

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 29, 2009

Let's see, this one was a fun recipe. I used brown rice instead of white due to dietary restrictions. I also omitted the olives, too salty, used a cup of frozen corn instead of the canned (also less sodium)and used 1/2 t Cumin for a bit of smoky flavor. I think my guests are still licking out the pot I cooked it in!!

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Jacklyn Wood

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Orange, California, USA

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Reviewed: Jan. 29, 2009

Excellent!! Didn't think hubby would like it with all the chunky stuff in it but he did!!! Wow...impressed.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jan. 27, 2009

Made with corn but no olive. So good.

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BetterBob

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Reviewed: Jan. 24, 2009

YUM. Used only 1 onion and one green pepper. You will need more than one cup of stock. The bacon is very important here - unless you can find liquid smoke (for the vegans). Also, you may want to add some spice if you like it hot. Maybe cayenne in addition to the chili powder. It had great flavor, but no heat - if that's what you are into.

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jrr

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

I tryed this and decided that I liked my moms better. This is very close to my mom's recipe with a few verations. First my mom does not use chic stock, corn, or olives. She cooks bacon in large cast iron skillet. leaves all grease in it and adds onions, grn peppers, fresh minced garlic, and rice to skillet and cooks for about 7-10 minutes. then she puts in two cans of tomotoes, crushed slightly by hand, and juice also and a little water to just cover rice good. brings to a boil, reduces heat to med-low and put lid on for 10 mins. She adds a bit of water as needed and finishes rice without the lid. The rice is fluffy and moist, having absorbed liquids. You do not want to have this too wet. bacon is broken up and mixed in. My mom serves this with fried chicken,and refried beans with melted cheese. Yummy! But I also serve this with shreded pork/or chicken tacos, anything that is mexican!My moms version came from a friend that grew up in Spain.

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suthernswttatergal

Cooking Level: Expert

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Reviewed: Jan. 18, 2009

I am not a big fan of rice but this was spectacular. Not too spicy yet very flavorful. I used Jasmine rice instead of white rice and it turned out fantastic. I didn't cut down the prtions tho and for 2 it was way too much. Will need to do tht next time I make this dish.

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Alexis

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Dec. 16, 2008

Just made this tonight. It was very good! Left out bell pepper, corn and olives (didn't have any). Next time I will try the recipe with all of the ingredients. YUM!

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Nov. 19, 2008

Made this last night. It was the best spanish rice I've ever made. I didn't even use tomatoes or green bell peppers. I only had tomatoes & green chili's in a can and it still tasted great. This is my new spanish rice recipe. Very versatile. It can be changed to your own specifications. But DO use chicken broth and bacon. It makes the flavor in this dish authentic tasting.

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Savannah

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 2, 2008

I liked it but no one else in the family really cared for it.

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Elizabeth

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Reviewed: Oct. 17, 2008

Very good. Used packaged Hormel Real Crumbled Bacon to cut down on fat and cholesterol, a must for us. Did not use corn or olives; personal preference. My fiance talked about the Spanish rice his mom used to make and we had some green peppers to use. We like this recipe and will use again.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Oct. 1, 2008

This was good, but missing something, I added garlic but for our tastes probably need to add more chili powder or maybe even hot peppers instead of green peppers.

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Maggie

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Sep. 11, 2008

Great side dish, everyone in the family loved it. Really simple to make.

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joyful1

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Zumbrota, Minnesota, USA

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Reviewed: Aug. 31, 2008

This was the best spanish rice I have ever had. I have been on a quest for a good Sp. rice recipe and finally found it. Discovered I didn't have any tomato sauce so I added 1/2 can of tomato paste to the chicken broth and increased the broth slightly to compensate. I seldom look forward to leftovers but this time I certainly did. WONDERFUL!!!

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Jo H

Cooking Level: Expert

Living In: Plymouth, Minnesota, USA

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Reviewed: Aug. 25, 2008

Love the recipe! I didn't use the bacon, used a bit more chili powder, and added two heaping tablespoons full of chunky salsa for some more zip. Tasty and colorful dish!

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ALLIEGORIE

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Reviewed: Aug. 21, 2008

This was my first time making Spanish rice. I don't usually like it myself, but was making it for a party. Made it a day ahead of time & had to make a second recipe because we ate it all before the party! Used one large onion & green pepper & 1/3 large tomato & that was plenty for the amount of rice. Was scared about the bacon, but it gives a wonderful flavor. This will be a staple in my recipes!

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Dessert Diva

Cooking Level: Expert

Home Town: Zion, Illinois, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2008

Very good recipe even omitting the bacon!I was surprised at how well this turned out and will be using it as a side for alot of spanish style dishes we have :) thank you for posting this recipe

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Toni R

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

I am sorry that I haven't posted a review of this recipe considering how many times I have made it. My family said to me tonight "this is the rice I mean for you to make when I say make that good rice". This rice recipe takes a little bit of effort, but the result is really worth it. It was my daughters 25th birthday today. She requested Southwestern Egg Rolls & Amy's Cilantro Cream Sauce, one of her favourites. I made this rice as one side dish. Her first words were "mmm this is good rice. A couple of compliments like these make a 5 star rating in my house.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 22, 2008

REALLY, REALLY good! I changed it a tad, sorry, to make Beefy Spanish Rice. Used beef broth, 5 pieces of bacon instead of 6 because I could only fit 5 in my skillet, onions were chopped instead of diced because I was lazy, no tomatoes (we don't like them), no olives, & a 15 oz can of corn instead of 10 oz (I've never even seen a 10 oz can of corn). I added 1 lb of cooked ground beef after the rice was added. This made a lot! 6-8 servings. Make sure you add the bacon, it gives the dish a nice smoky flavor. My husband LOVED it. I will be adding this to our rotation. BTW, this recipe didn't NEED changes, the changes I made were all personal preferences. Thanks!

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