I made this rice, but with a few key modifications. First, after adding in the liquids, I allowed it to come to a full boil for about 2 minutes before allowing it to simmer. Secondly, having made this before and finding it to be a bit bland (and simmering it for nearly an hour because I followed the directions exactly, without allowing it to boil first), I went ahead and added salt, garlic powder and onion powder. I found that it was far more flavorful this time around. As with any Spanish rice recipe, sautéing the rice is a critical step that you will pay for in flavor and texture if you skip.
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I made this rice, but with a few key modifications. First, after adding in the liquids, I...