I made this recipe to the T *except* I added the whole can of el pato. The rice was nice and fluffy and the spices were pretty good, although I did add a little more salt after it was finished. The only thing I would change next is to use less garlic- I grated 2 cloves in and the finished product was a little heavy on the garlic. Otherwise an excellent recipe : ) typically when I make Spanish rice the rice ends up not quite fully cooked so this recipe was very helpful. Thank you for posting!!
I used the yellow can of El Pato tomato sauce (almost 8 oz can) which has chilies in it. I don't eat very spicy food & the heat level for me was mildly warm...hotter than green chilies but nice. I also used the entire can rather than 4 oz and adjusted the amount of chicken broth. I didn't use cilantro to finish because I'm freezing this but will serve with fresh chopped cilantro and a squeeze of lime or media crema when I serve it. El Pato makes hotter canned 8oz tomato sauces if you want more heat. I would not sub regular tomato sauce if you are wanting the heat.
I made this rice exactly as listed and it came out very bland. I think this is a good basic recipe but needs more spice /flavor.
Excellent! This is the absolute best Spanish Rice recipe I have ever prepared. Thanks for the post.
Very delicious! Thanks for posting!
I made this rice with enchilladas last night for dinner and now tonight with leftovers I am making more my family loves it. My daughter finished it off for breakfast. This is defiently the rice I will make all the time. I also added some diced up Green pepper. Love love love it! :)
So delicious!! I used only one teaspoon of chili powder since my el pato sauce (salsa de chile fresco) was very spicy already! Used to fill our steak burritos. Thanks for posting!!!!
This is a nice, authentic Spanish rice - loose and "dry". It's got a mild, tasty flavor. Personally, I prefer my rice to be real moist but this would work great in some of my burrito or enchilada recipes. Made for ZWT4.
This is a great recipe for spanish rice. I cut it down to thirds, and it came out nicely - made with a little extra broth. I used green onions instead of regular, 'cause I needed to use them up and used my regular jarred salsa from the fridge. It came out great. Thanks for posting. Made for Spring PAC 08.