41 Reviews of Spanish Rice

From: Missy Wright

On Dec 7, 2002

This is delicious. I used a red pepper instead of the green. It gave the rice a nice color. And for presentation, I put this in a glass 13x9 baking pan and topped with cheddar cheese and sliced black olive. Everyone ate it up. We will certainly make this again. Thank you!

From: jan...

On Oct 28, 2007

The "Rotel" ingredient got my attention as I know Rotel tomatoes make any recipe calling for chopped tomatoes better. Being a Texan, there is always at least one or two cans of Rotel in my pantry. When I try a recipe for the first time (as I did today), I make every effort to follow it exactly so that I know if it is a keeper.If it is, then I can "play" with it, if needed, the next time I make it. I was unable to do that today, as I had no chilies on hand, though I usually do. Also, I used long grain BROWN rice, because it's the only rice I use (diabetic in family), and omitted the bacon though I did use bacon grease as the recipe calls for. I've tried alot of recipes for Spanish rice and none come close to the real deal. This one does.The texture and flavor of the rice is as flavorful as authentic Mexican rice. This recipe is a keeper. Thank you Denise!

From: Lisa 12n

On May 9, 2003

This was very hot! And I generally like spicy food... I had to tone it down a bit. But the flavor was very good.

From: homemademama

On Feb 12, 2007

VERY GREAT!!! The first time i made this i followed the recipe to the T but the texture of the rice was some done some too done. I couldnt get a consistant heat (probly my lack of great pans) Anyways the second time i put the rice tomatos and chicken broth in the rice cooker, let that go its course and then mixed everything when the rice was through cooking and i got PERFECT rice. It turned out great. will make this over and over again. thanks very much!!!!!!!!!!!!

From: C in PA

On Mar 11, 2005

A great recipe. Doubled it to make some rice and bean burritos for the freezer. Fantastic rice. Added 1/2 tsp of chili powder, 1/2 tsp cumin, 1/4 tsp cayenne to spice it up a bit.

From: Sheri-BDB

On Mar 13, 2003

Excellent recipe!

From: Crabzilla

On Sep 15, 2004

Oh my! This is very tasty indeed. I prepared it ahead of time to go with EdsGirlAngie's Puerto Rican Pork a la Criolla, Puerto Rican Pork a La Criolla (which I just plopped in oven - smells divine already). This rice is very simple to prepare. I didn't have a green bell pepper so I used a small poblano pepper, didn't have the green chiles either so I diced up some jalepeno pepper. We like our food pretty spicy and this just did the trick! Served it with some Progresso jazzed up Black Beans. Thanks for posting, this recipe is definitely a keeper. Crabzilla

From: LorenLou

On Sep 15, 2003

Very flavorful. A little "chunky" for my taste. Next time I think I will puree the veggies a bit. But I will definitely try this one again.

From: Judikins

On Aug 17, 2002

A great hit, Denise. I prepared it last night to go with beef enchiladas. 'Twas a nice combination along with a big tossed green salad. Everyone cleaned their plate. Thanks for sharing; I'll definitely make it again.

From: Titanium Chef

On May 6, 2002

We served this as part of our Cinco de Mayo festivities... it was terrific. We used the hot Rotel and more crumbled bacon than the recipe called for. Everybody loved it! Thanks for posting the recipe.