13 Reviews

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!!

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hurleygurlie2388 August 22, 2016

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.

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dmac085 May 19, 2016

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.

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kellilovespie January 20, 2015

Excellent! This is the absolute best Spanish Rice recipe I have ever prepared. Thanks for the post.

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Jason S. February 23, 2014

Very delicious! Thanks for posting!

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Gingin7 July 13, 2013

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! :)

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jessiebetz82 March 03, 2013

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!!!!

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Japanese Delight October 20, 2008

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.

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A Good Thing June 04, 2008

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.

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Recipe Reader April 09, 2008
Authentic Spanish Rice