155 Reviews

This is the best spanish rice recipe i have tried so far and definitely the easiest. My husband loves rice beans and tortillas once a week.

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Evelyn Morris October 17, 2002

My boyfriend is hispanic (I am not) and is not always a big fan of my hispanic cooking but he LOVES this rice every time I make it! I even throw meat in it (chicken or ground beef) and call it a day! I do make several changes- I use chicken broth instead of water, 1 can of green chilies instead of the bell pepper, 1 packet of goya sazon, 2 tbs of Sofrito, and 1 tsp cumin. I also mince a jalapeno (or 2!) and add it at the end.

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texastornado22 July 12, 2011

This is a great recipe and very easy to put together. I only put in 1 tsp. of salt and I simmered it slowly for close to an hour. It is a wonderful addition to my cookbook.

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Darlene10 October 21, 2002

This was very good and easy. Just what I was looking for to go with burritos. I used less onions and peppers. Thanks for the recipe!

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sydsmama January 03, 2003

This was very good and very EASY! I took it to work and everyone loved it! Thanks for the recipe!

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Karen in TX December 05, 2002

Whoops .. I made some additional changes.

2.5 cups of water - I used 2 cups chicken stock & a half cup of white wine
Green peppers - I used green chilis
8 oz tomato sauce - I used 4 oz tomato sauce & 8 oz petite diced tomatos
White rice - I used wild rice

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eklogan January 29, 2011

Easy and YUMMY! This is an excellent recipe. We used chopped green chiles instead of green peppers. Everything else was left the same. Thanks!

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Misterol May 10, 2003

I love the Near East brand of Mexican rice and this tastes a lot like it. I don't like bell peppers, so I used some jarred jalapenos instead. I also used brown rice.

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Mirramar January 13, 2012

I thought this turned out pretty good. My only issue was I thought it came out too moist. I think if I make it again, I'll make it in advance of the meal and set it in the oven at low heat till it dries out a bit. I thought the flavor was good and liked the addition of the chili powder. I added a chopped jalapeno. Thanks for posting the recipe.

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Lucky in Bayview October 20, 2011

Oh this was scrumptious! I was in the mood for Mexican food and this was perfect. The only thing I would do differently is use 2 cups of water instead of 2 1/2 because it seemed kinda wet to me, and the rule is usually 2:1 for rice anyway. It also took about 35-40 minutes to cook on low-ish heat. Other than that, very delicious. My picky brother inhaled it.

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*Miss Rachel. January 16, 2009
Veronica's Easy Spanish Rice