Reviewed: May 13, 2013

Made this recipe for mother's day! Mom and grandma don't eat onions or garlic, or anything spicy, so I left out the chile, chile powder, and the onion. For 5 servings, I used just under one cup of white rice, 1 whole green pepper, a 15 ounce can of diced tomatoes, and a whole bushel of asparagus. I also used olive oil instead of vegetable oil, and i threw the green pepper and the asparagus in there for a few minutes before i put the rice in, just so they can brown a little. The 1 cup rice to 2 cups water is a perfect ratio, and came out perfectly! Great recipe.

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Reviewer:

eatme

Reviewed: May 12, 2013

it was okay. I used medium grain rice nd that did not work out. plus, it needed a little more flavoring. not used to making rice on the stove, prefer using a rice cooker.

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Reviewer:

sheryl

Reviewed: May 1, 2013

Making this was magical in the sense that it created something I'd had no idea how to do; Mexican restaurant rice! I love this rice, it's half the reason I go out for Mexican, and now I know the secret. Thank you!

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Reviewer:

Foofy

Cooking Level: Beginning

Home Town: Bartlett, Tennessee, USA

Living In: Marion, Arkansas, USA

Reviewed: Apr. 11, 2013

Delicious. I don't even like Spanish rice, but this was amazing. Made with chicken broth, as others suggested, and topped it with a little cheddar when served.

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Reviewer:

CarissaBryn

Home Town: Pasadena, California, USA

Living In: Cary, North Carolina, USA

Reviewed: Feb. 26, 2013

It was a little bland for my taste. I messed up and accidentally put 2 tablespoons of chili powder instead of teaspoons. It still as not that spicy at all. Maybe with some extra ingredients this recipe can be a little more exciting. It is certainly easy to make.

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Reviewer:

9starla

Reviewed: Feb. 26, 2013

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Reviewer:

MattyMix

Reviewed: Feb. 25, 2013

This is very good. We have had it several times now. I now add 1 to 2 cloves of garlic, some cumin, and cilantro. yummy!

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Reviewer:

syxies

Reviewed: Feb. 24, 2013

I made this for dinner last night and was left feeling disappointed, the rice stuck after browning and the whole thing had a gummy texture to it.

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Reviewer:

Esther

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Feb. 21, 2013

This recipe was ok, defintely didn't taste like the spanish rice at the restaurants. I had to add comino, garlic and pepper so it wouldn't be so bland.

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