By TheBostonBean on November 16, 2005
"This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version."
Serving Size: 1 (330 g)
Servings Per Recipe: 6
"I love this recipe. I grew up in Brooklyn around many Puerto Ricans and this rice really brings me back. We have it on a regular basis at out house."
"This is a great recipe. I am hispanic but I grew up eating the Mexican Rice and Beans variation...with pinto beans and yellow rice. I really enjoyed this Puerto Rican Version. Simply Great!"
"This recipe was really good. Followed it almost completely, but I left out the ham and spam. ( I don't like either and wasn't sure what to substitute.) Tasted pretty much how I expected. I would have liked it to have a little more POW! Next time I'll just add more of the spices."
"This came out great. Its a good base for making this the first time. I would not stir the rice as mentioned in the recipe. I learned that you know you have equal amt of water to rice when a wooden spoon can stick up straight when you place it in the middle of the rice. I boiled it down to the rice line as mentioned and then placed it on low for 25min."
"I use this recipe at least 3 times a month. We do not eat SPAM (yuck) but instead I use bacon cut in little peices. Like 3 strips of the really good thick fresh kind. Instead of the cooking oil, just use 2 T of the bacon grease. It adds a smokiness to the rice. A little hot sauce beforeyou add the rice and DO NOT STIR. My 4 kid loves it!"
"This is a great dish my family loved it"