Reviewed: Feb. 16, 2005

I've made this twice and I just love it. There's plenty of flavor and color, but was very easy to tone down for a spice-sensitive stomach. It's a hit at my house.

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DSHIP2

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Reviewed: Jan. 12, 2005

Not at all like the rice I learned to make from a very old puerto rican woman who grew up on rice and beans. Did not like at all!

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JESSICA202

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Reviewed: Nov. 23, 2004

Made this on Mexican night, and everyone LOVED it! My husband ate left overs for days, he said he is addicted! (He doesn't usually like left overs!) My bestfriend said that it is better than our favorite Mexican restraunt! Thanks so much for the recipe!

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MISSBRANDI

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: El Paso, Texas, USA

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Reviewed: Sep. 22, 2004

This is a wonderful recipe! My husband is allergic to green peppers so I omitted those, and it was still wonderful. The perfect side dish to any Mexican feast!

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CHESTERTON

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Reviewed: May 6, 2004

I quadrupled this recipe for a Cinco de Mayo dinner last night, and unfortunately I didn't have any left over to bring home. However, for best results, I don't think I would go higher than doubling this the next time, even if I had to make two double batches. The rice didn't cook as well, and as you can imagine with that much rice, took forever to simmer. Having said that, this was truly wonderful. I added the sliced black olives and used frozen corn. The only change I made was for personal taste, and added some garlic and a small amount of crushed red peppers....then I threw away my old Spanish rice recipe.

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BARB MAXWELL

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2004

Excellent!! Everyone loved this dish!!

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LOTTAHESS

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Feb. 23, 2004

Pretty good, but not what I expected for a Spanish Rice recipe. The bacon taste is on the over-powering side. Maybe if I left the bacon out or used less I would like it better, but I will probably not try the recipe again.

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CHEFBROOKS

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Reviewed: Feb. 8, 2004

This is the best Spanish rice that I have ever tasted! My kids even loved it! They don't care for green peppers, but I just cut them in big enough pieces for them to easily be picked out. Thank you for the wonderful recipe! This one's a keeper!

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JHOOBSTER

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Reviewed: Jan. 8, 2004

WOW! This was tooooooo goooooood!. Everyone loved it!.

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Anderswin

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Wylie, Texas, USA

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Reviewed: Dec. 31, 2003

Fantastic side dish to the 'Chicken Enchiladas V' on this site. Rice turned out fluffy, not soggy, and had great flavor and color. I substituted 1/2 can of diced green chiles for the bell pepper because I didn't have a pepper and skipped the olives and corn. Also chopped the bacon prior to frying to ease preparation. It tasted wonderful! Will definitely keep this recipe around for years!

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DYASKUS

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Reviewed: Dec. 20, 2003

Very tasty dish!!! The only thing I did different is I added 1 large onion, & 1 large green pepper rather than the 2 the recipe called for. Thanks DivaDee for recipe, loved it.

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Elaine

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Reviewed: Dec. 1, 2003

This is the BEST spanish rice I have tasted!! My family of 6 (4 are elementary age) loved this recipe.

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MOENEEKNAJAR

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Reviewed: Jul. 24, 2003

OH MY GOODNESS...This is awesome!!! I have made this three times and there was never once leftovers. My husband (who is cuban) begs for this at least once a week!!! He swears it is better than his grandmother's rice!!!

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