Delicious and super easy! Omitted the beans because I was serving alongside black beans and cheese enchiladas. Thanks for sharing the recipe!
Was good but a little but mushy but that might have been because I kept stirring it (but because it was sticking to the bottom of the pot and I didn't want it to burn)
This dish was good but I didn't totally love it like the rest of the reviewers. I can't quite put my finger on it, but the flavor just wasn't quite "right" for me, though DH quite liked it. The only change I made was to use a green bell pepper in place of the corn (I hate corn).
This was yummy and so easy. I ended up using 1 can of black beans and 1 can of corn. I didn't have enough salsa so I used 1 can of diced tomatoes with onion and garlic and added a few dashes of hot sauce. This made a lot!
My husb. & son really enjoyed this, and the prep. was a breeze. It also kept really well in the fridg. Thank you!
This is the best spanish rice! I have tried several recipes and this is the one that is going in my recipe box! Thank you!
so simple. add-heat-stir. this is my first spanish rice dish and i'm keeping it. it was a bit spicy for us, so i expect to use half the spice next time. i cooked this to compliment chicken enchiladas Chicken Enchiladas with the heat in this dish and the lack of heat in the enchiladas it was a perfect match. note: cooked chicken or beef would fit right in this dish.
what a great recipe and what a wonderful change from the usual Spanish Rice. The only change I made was to add some dried onion pieces. I served this with dgpat's Salsa Sour Cream Chicken (#88419) for a wonderful Mexican meal. Thanks, JuJu Bee!
Found this way,way too salty for my taste. I suspect the taco seasoning is the villain. Next time will only use a third of it.
So good. I did not add any corn or black beans, but this rice was alot like the kind in mexican restraunts! I made it in the rice cooker and I used beef broth as I was out of chicken stock. I will make again and use the chicken stock.