By Amber of AZ on November 30, 2001
"This is a great side dish for chicken recipes as well as any mexican food recipes you might like. Great to reheat and serve with scrambled eggs too."
Serving Size: 1 (198 g)
Servings Per Recipe: 8
"I am also from Arizona and love a good Spanish Rice. This one was just ok for me. Not nearly as tomato-y as I usually find at local Mexican restaurants, but it was still pretty tasty. I think I'll stick with my old recipe, but use the chicken stock instead of water which I usually use. It really adds a great flavor!"
"This was great and my first time making Spanish rice. I'm giving four stars because the cooking instructions are not clear; a beginner cook would have trouble following this. After adding the chicken stock and tomatoes I let the rice simmer covered for 10 minutes, then stirred through the peas and let it sit for 5. Really good flavour, thanks for posting!"
"This was the first time I ever made Spanish Rice, my family loved it. I enjoyed it myself. The flavor was great and it was so easy to make. "