By Bayhill on October 28, 2005
Photo by PaulaG
Photo by PaulaG
"This is my family's favorite recipe for Spanish rice. You can add more or less red pepper, depending on how spicy you like it."
Serving Size: 1 (179 g)
Servings Per Recipe: 6
"Terrific rice that my whole family enjoyd. I didn't have Mexican Style canned tomatoes, so just used regular but we didn't feel that we were missing out on anything. This rice was falvourful and delicious, thanks! Made for ZWT 8 :)"
"Fantastic! I loved all the vegetables in it, and the addition of cumin. Thank you."
"I didn't change a thing. The long list of ingredients seems daunting, but it is totally and completely worth it. The rice came out perfectly cooked, rich with flavor, and held together perfectly. No sad pale pink colored rice here. I couldn't stop grabbing just one more spoonful. The cumin makes this dish so do not skip it!"
"This is great - made it with recipe #450694. Made for PAC Fall 2012"
"Great Spanish Rice. I made it as directed and my family really enjoyed it. They all felt that it was much moister than the rice you get in restaurants which they liked that a lot. Thanks Bayhill for a nice keeper. Made for ZWT8 - Mexico/Tex Mex."
"I really liked this and I am really picky about my Spanish rice! A few changes/omissions; I left out the bell pepper, celery and red pepper flakes. The chili powder gave it enough heat but not too hot. DH said it was okay (not a big fan of tomatoes) but I thought it was outstanding...going into my favorites cookbook! Made for Football Pool Week 13 win."
"Loved this! It was perfect. I followed the recipe exactly. It was a little spicy, but we like that! Will definitely make again!"
"I was looking for a recipe closest to what my mother makes. I made just a couple of changes and is now one of the family's favourite side dishes. I changed the 14oz can of tomatoes to a full 28oz can undrained, took out the tomato sauce and changed the water to 3/4 cup to adjust the liquid."
"I followed Paula G's advice and made with brown rice. Simply delicious! Will be made many times here."
"This was a great tasting rice and it came together very quickly. I didn't have mexican style stewed tomatoes so I subbed a can of Rotel and added a little more water to account for the can size difference. With the rotel and the crushed red pepper, this rice had a nice little zip to it. Thanks Bayhill!"
"This was SO good! Easy, tasty, and pretty. (: Made for ZWT3."
"I have found my new favorite way to make spanish rice. This is an awesome recipe. Only thing I did different was left out bell pepper, as we don't care for it, other than that followed the recipe to a "T" and it came out wonderful. Thanks Bayhill for a *keeper* ~V"
"TY, TY, TY!!!!!!!!!!!! This was THE BEST Spanish Rice I've ever made!!!!!!!!!!! My hubby absolutely LOVED it, too!!!!!! 10 stars if I could!!!!!!!!! :) :) :)"
"Great recipe - and very easy too. I made a couple of adjustments, I did not use carrots & celery, because I did not have them - BUT, I did use extra red peppers (bell peppers) and the colour and flavour was spot on!! I will make this again and maybe even add a bit of chorizo sausage too. Thanks for posting this - photos to follow, battery melt down!! Great recipe!"
"This recipe had wonderful flavor.It was very easy to make. One thing I did different was to cook the rice and then added it in the end instead of cooking it in the recipe. Its excellent to serve with any Meal. "
"I used butter in place of the margarine and reduced it by half. In place of the white rice, I used basmati brown rice and extended the cooking time. The brown rice adds a nice nutty texture and extra fiber. This is very good. Thanks for sharing."