Reviewed: Jun. 7, 2006

This recipe not only got an "A" in ease of preparation, but the taste was outstanding as well. I was a little confused as to whether or not you were supposed to cook the instant rice first (you're not) but I will definitely be serving this again!

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20 users found this review helpful

Reviewer:

happywife05

Cooking Level: Intermediate

Reviewed: May 9, 2006

I thought this was very good. I'm not a very big spanish rice fan, but this was good. I did have to cook it longer than the recipe called for in order to get the rice soft. For all of the people who leave out the mustard or are scared to use it, you should try it! I think it definitely makes it more flavorful. I even added more than the recipe called for! It gave it zest!

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11 users found this review helpful

Reviewer:

sally

Reviewed: May 2, 2006

didn't have enough zip to it but all in all it was good

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Reviewer:

dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

Reviewed: Apr. 29, 2006

I dont have easy quick rice so I just used regular white rice, used two cans of chopped tomatoes with juice, and put some chili powder. Very Good.

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Reviewer:

maria G

Reviewed: Apr. 17, 2006

I really liked the flavor of this recipe but found it to be a bit too crunchy for my tastes when simmering for only 5 minutes. I would recommend simmering for longer so that the rice, oinions and peppers have more time to soften. I changed it slightly by foregoing the cup of tomato juice and adding two cans of diced tomatos. With that in mind, I will definately make it again. We enjoyed it and I always have the ingredients on hand which makes it easy to make. And it hardly takes any time at all which is another bonus! Thanks for sharing!

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Reviewer:

LFestGirl

Reviewed: Apr. 4, 2006

Great recipe! I added a 4 oz. can of green chilis, omitted the mustard, and used 1 can of diced tomatoes with the juice (no tomato juice). Also added a dash of cayenne pepper and 1 T of cumin.

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9 users found this review helpful

Reviewer:

taliagcc

Reviewed: Apr. 4, 2006

I accidentally bought Goya Yellow Spanish rice instead of the instant rice. It took a bit longer to cook but it came out great!!! I also added a can of chicken broth so that the rice could cook up faster. I used diced tomatos as others suggested. It had a great flavor and my guests loved it!

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Reviewer:

lovetocook03

Reviewed: Mar. 24, 2006

Just made this and it was GREAT! We substituted 2 cans of diced tomatoes for the 1 can plus juice and it was fine. I think next time we might cook the peppers and onion a bit more before adding the rice as they were a bit crisp for our taste. Great recipe. Will definately make again!

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Reviewer:

MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

Reviewed: Mar. 22, 2006

I would rate this a 5, very easy to make and tasted good....I will make this again!

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Reviewer:

shellnscott

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

Living In: Gwinn, Michigan, USA

Reviewed: Mar. 20, 2006

I was looking for a spanish rice with ground beef and minute rice (using what I had on hand) I lightly browned the hamburger, drained it, added it back to the pan with a lg chopped onion (I didn't have any peppers)rice, and 1/2 T. of oil. Sauted until onion was tender, added the tomatoes & salt. I didn't have tomato juice so I mixed 3/4 of a sm can of tomato paste with 1 1/4 c water (a little more than the cup of juice called for, but I thought I would compensate for the addition of beef) I also added a 4 oz can of diced green chilis, drained and 1/2 tsp of cumin. Turned out excellent! I've made this early in the day so I can refrigerate it and warm it later for better flavor as suggested by another review. Next time I will make this recipe as it is called for to give it justice, but it sure was good like this. Thanks!

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