Spanish Rice II Recipe

I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.

I've used this recipe for several years now. It is great as presented, but, lately I use it as a meatless lunch dish by adding a can of black beans rinsed & a can of corn drained. I also like more tomato so I add in a cup of tomato sauce. For more seasoning I add 2 cloves of minced fresh garlic to the onion, green pepper, rice mixture along with a 1/2 teaspoon of cumin. It makes 7 servings (a heaping cup each).

I added 1 clove of pressed garlic to the onions, pepper and rice when I sauteed them. I also sauteed the rice until brown which is the key to it not turning out mushy. I followed the advice of other reviewers and used chicken stock instead of water; and I used 1 tbl of taco seasoning and 1 tsp of cumin instead of chili powder. It was very good and I would definitely make it again.

This was a hit at a dinner party as a side dish to fajitas. (I also made Cathy C's "Quick Spanish Rice" ... both were delicious!) Adjustments I made to this recipe: ~ instead of water, I used chicken broth ~ added 1 teaspoon cumin ~ instead of sauteeing the green pepper with the onions, I added it in the last 10 minutes so they still had a little bite to them instead of turning mushy

Made it and felt like a king.

Liked very much as a side dish or a one-dish meal with pork chops. EASY TO MAKE. The pork chops were browned in skillet and then set aside while following recipe for the rice [used same skillet for rice). Also used only half of chili powder. Pork chops added back into rice to simmer till done.

We really love this simple rice recipe. Once in a while I use chicken broth instead of water. Everyone who tend it always says how much they like it.

As someone mentioned on the carnitas recipe I skimmed the pork broth and used it in place of the water, otherwise followed the direction to a T. My rice was burnt on the bottom (perhaps it should specify to lower the heat) otherwise the top

I didn't have tomatoes of any kind, so I used Knoor's tomato and chicken bullion; two cubes. Also, instead of chilies (since my other two dishes were full of them), I browned, then stirred in a 1/4 pound of chorizo while the rice cooked. It was a big hit with everyone, including me.

Oh my goodness was this yummy! I did as another said and sautéed my onions, garlic and fresh garden peppers first before adding the rice to brown. I used chicken bouillon instead of water. Added my fresh garden tomatoes instead of canned...this is for sure a keeper!

So I know, 5 stars and I changed the recipe. But it was so so so good!!! I substituted water for chicken broth. Omitted the onion (yuck). Used the bell pepper but with some minced jalapeño & garlic. But that was it! Same seasonings and method otherwise. Y’all, I will never ever make a different Spanish rice EVER.

Even my dad said it was impressive.

Too much chili powder for our taste. Next time will reduce

My husband went for seconds and thirds!

Seriously good — I’m hooked.

Great taste and very easy to prepare

this is so good and simple - I add cooked chicken or browned seasoned ground beef for a main dish !

Lacked flavor. Maybe instead of using 2 cups water use tomato sauce or half water and 1/2 canned tomatoes.

Did not have enough liquid to cook rice thoroughly , added more tomatoes/ juice

Excellent, just enough bite for us! Easy and will make this again!