Reviewed: Oct. 25, 2009

This turned out like separate grains of rice, as in restaurants...however it was a little bland, so I will try to spice it up more next time I make it. I added some salsa on it after cooking and that helped!

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Laura NorCal

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Reviewed: Oct. 17, 2009

outstanding and very easy

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Janet Hunt

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Reviewed: Oct. 12, 2009

I will try this recipe again, because I think the mistake was my fault and not the recipe. I found the rice too mushy, but I had it ready about 20 minutes before the rest of the meal was done. Flavor was good, just too mushy for me.

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Beverley

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Orangeville, Ontario, Canada

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Reviewed: Aug. 13, 2009

I thought this was just great. I used diced tomatoes instead of stewed, plus a half a can of rotel, along with the 4 cups of water. The consistency and flavor were perfect. I also threw in some cilantro I had in the fridge. A perfect accompaniment to enchaladas and corn.

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hisdrinkoffering

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Reviewed: Aug. 9, 2009

Great basic recipe, I add ground beef , use chicken stock rather than water, Instead of plain stewed tomatoes I use the ones that have hot peppers in them. Than when its all done Add shredded cheddar YUM everyone LOVES IT.

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CJ'sRunningKnot

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Reviewed: Jun. 26, 2009

This is a tasty recipe and I agree that it is a good base.

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danelle

Cooking Level: Intermediate

Living In: Garden Grove, California, USA

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Reviewed: May 25, 2009

LOVE this recipe. I have been trying for years to make a tex-mex style spanish rice that was not sticky or mushy. Like another reviewer, I used tomatoes and green chiles, and added a couple of cubes of chicken bouillon. I also added a tiny bit of minced garlic from a jar, a tiny bit or orgegano,cumin and chili powder- not enough to overpower, just enough to add a little of my favorite flavors. That's the beauty of this rice - you can season to taste, as long as you don't add extra liquid. You are absolutely correct - NEVER lift the lid until it is done (or you get the sticky stuff!). This is not your typical instant "spanish rice" from the grocery store - this is the REAL thing. Thanks for submitting this recipe. My family loves it!

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mkaddison

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Reviewed: Jan. 21, 2009

Very easy to make and can be seasoned according to your taste. Hubby went back for 3rds!

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jun. 21, 2008

If we are reviewing the recipe as printed, it was not very good. Like others said, it was very bland. I would look elsewhere.

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Katie

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Reviewed: May 28, 2008

I made this because the recipe looked less involved than other Spanish Rice recipes on this website. I took the advice of other reviewers (and noticed the lack of flavorful ingredients), and added some spices (it is a mix I own that includes cumin, chili powder, and I think bay leaves). I only gave it four stars since I have to toy with it to get great flavor, and I have yet to find the magic blend. But, this is a good start toward a quick Spanish Rice for dinner. 1/11/09 I made this again only this time I had run out of the spice mix I used last time. This time, I used salt and pepper, garlic powder, cumin, bay leaves, and parsley. I also added just a pinch of red pepper flakes. It was the perfect spice and savory blend, and was a big hit with our dinner guest.

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RecipeRenegade

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Reviewed: Mar. 27, 2008

This was very good, however after reading the reviews first, I did add some cumin, taco seasoning mix and a dry salsa mix to spice it up a bit. I did not put in the green peppers. This was great w/ the salsa chicken recipe.

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mobrab

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 9, 2007

I've made this many times and have pretty much altered it into a whole new recipe, but the part that I like about the original is the cooking for 15 mins, turning off and letting it sit on the stove for another 15 without removing the lid. I think this really helps the consistency of the rice. Most of the recipes for spanish rice result in a wet mushy mess. I like it dry and loose like the restaurants. I don't measure anything, I just make sure the liquid covers the rice, and I've started using salsa instead of tomatoes - just enough to give it some color - and I season it with Taco Seasoning I from this site (about a tablespoon of it). It comes out restaurant quality, love it!!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 1, 2007

I followed the instructions exactly as written, except I used rotelle tomatoes instead of stewed and I don't think it turned out anything like spanish rice. It was very mushy and alot of the water didn't cook off after the written cooking time. I gave it 3 stars only because my husband loved it- he said it was great with good flavor, so maybe it's just me???

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CHELLE2976

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Reviewed: Apr. 30, 2007

I really liked this basic recipe. I followed others recommendations of spicing it up a little. I added 1 T. chili pdr., 1/2 tsp. cayenne pepper, 1/2 tsp. basil and 1 T. chicken bullion. Thanks for the recipe, I will make this again.

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Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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Reviewed: Mar. 20, 2007

My kids usually run for the hills when anything other than plain, white rice with butter shows up on their plates. Not so anymore, they gobbled this recipe up with gusto, and I'm already looking forward to making it again!

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Jane Doe

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Reviewed: Mar. 6, 2007

This is a very good recipe for someone that has never made spanish rice before. I found it very easy to follow. The only thing I changed was I used Rotelle tomatoes with lime and cilantro instead of the regular stewed tomatoes. It adds a little spice to the recipe. Very good.

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Jules

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 3, 2007

This rice really lacked flavor in my opinion. I think it needs to be spiced up a bit. I suggest that you heat a skillet with oil and add some cumin a pinch of oregano, minced garlic and rice. Let the rice get nice and toasty not burnt. This will give the rice a nice nutty taste. Also add a little salt to taste when you are adding your liquid to boil. Instead of plain tomatoes use a tomatoe with chiles or something similar and instead of the green pepper use a nice spanish chile pepper or sweet pepper. Dont worry they are not that spicy. Adjust the amount to your taste and presto- a really good rice dish... I love this variation. Again, good base recipe but it needs to be spiced up!

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Lamika M

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Reviewed: Dec. 22, 2006

Excellent side dish; My son is extremely picky when it comes to eating and he gobbles it up and asks for more. It's an incredibly easy recipe and makes plenty.I use diced tomatoes rather than the stewed tomatoes in order to make the rice a little easier to spoon onto a plate.

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eunice

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Reviewed: Dec. 8, 2006

It was a mediocre recipe. It was just too bland for my taste. My husband and I both agreed it needed something else for flavor. However, I liked the fact it was easy to make.

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