Spanish Garden Rice

From: -Sylvie-

On May 17, 2005

This was really tasty and such and easy and pretty quick meal to make, too. I used vegetable stock as I was out of chicken stock and it tasted wonderful. Once the rice was done I added some left-over diced chicken I had from the night before and served with herbed pita pockets it made for a wonderful dinner. My BF added some tabasco sauce as he likes things to have a real kick, but I loved the flavour just as it was. I made this for the Photo Swap #2 and hope you like the pics! Thanks for sharing, Chippie!

From: J. Forrest

On Feb 7, 2004

I made this wonderful rice for Wednesday Night Dinner at my church along with Anasazi Enchiladas #39681. The only change I made was to bake the rice in large pans instead of boiling--easier when making enough for 125 people. It was very tasty as well as pretty and colorful! Will definitely serve again. Thanks, Chippie

From: Charishma Ramchandani

On Oct 3, 2003

This rice is wonderful - I've made it many many times and we call it 'Rainbow rice' at home. The only change I make is to use vegetable broth instead of chicken broth. I use 3 cups of broth instead of 2. I prepare the broth by dissolving 2 cubes of Maggi Vegetable Stock with onion in 3 cups of water(boil it until the cubes dissolve completely and the broth is ready). This rice dish is a complete meal all by itself. A wonderful recipe!