Total TimePrep/Total Time: 25 min.
Ok, I have to tell you my modifications that took this recipe to the top! (Just as a disclaimer I never tried the recipe exactly as listed, I went ahead with the modifications first round) I kept seeing a lot of people talk about how flavorless the original listed recipe was, so I was determined mine would be anything, but, and I PROMISE YOU!!! this modified recipe was SO damn delicious, that the rice was eaten more as the main course by my family instead of the burritos intended to be??! So I first sauteed the onion and garlic with the rice as I browned it (I didn't have fresh garlic so instead used a tablespoon of garlic powder) after browned, I added the cup of boiling water, teaspoon of sugar, slightly under a teaspoon of salt, a teaspoon of pepper, and instead of the 14oz can of regular diced tomatoes, I used a 14 oz can of Rotel (undrained) , also, instead of two beef bullion cubes, I instead added two chicken bouillon cubes! Great move btw! As well as the teaspoon of sea salt in addition to the two cubes (technically my teaspoon of salt was Abit short!) I also went ahead and added a tablespoon of medium picante sauce I had on hand! (So happy I did!) After All the ingredients came to a boil I reduced the heat and covered, bringing to allow simmer for ten to fifteen minutes. Also I used the uncle Ben's, instant, boil in a bag rice, I simply emptied two cups worth of the rice from the bags and browned that with a chopped medium Yellow onion, and quarter cup ofbutter as my first step! Please trust when I say how absolutely beautiful and PERFECT this rice recipe turned out! My husband is achef at the four seasons hotel and I'd like to think we know good taste when it comes to food! Oh also, I happened to have a small bag of frozen mixed vegetables that I decided to cook, drain, then throw into my Spanish rice creating the most perfect finaltouch!!!
This was easy and yummy. Made it with 2-8oz cans of tomato sauce and no onions for my daughter. Would try just 1 can of sauce next time.
OK as a starter recipe, but I needed to add chili powder and cumin to get any flavor. I would not count on this recipe as listed.
I add 1/2 package of taco seasoning and 1/2 lb of cooked chorizo sausage. Also instead of water I use 1 can of chicken broth, no salt. If dry I add a little salsa. Tastes great and I put it in the crock pot.
After reading some of the reviews, I decided to spice it up a little. Added 1 can of diced green chilies, dash of chili powder and dash of cumin. Turned out very good. Will definitely make again. Great side dish to serve with tacos or burritos.
We make this often and we love it. I do suggest that you skip the salt, as adding the salt makes it nearly inedible. I use Rotel tomatoes with chilies, which is only a 10 oz. can, and Success brown instant rice. So tasty!
OK for a base recipe. Used garlic powder instead of fresh garlic. Didn't use the bay leaf since I don't think that would add anything except bitterness. Ditched the salt, per other reviewers' suggestions. Sauteed the onion with the rice in the first step, I think that helped. LOVED the addition of sugar, so don't skip the sugar! This recipe needs something to up the flavor, though. We all thought it was really lacking flavor and complexity, and needed some spice. I'll try it again with some changes. Might try beef stock in place of water bouillon to give it some depth, add an extra bouillon cube if needed? Maybe some green chiles? SO CLOSE, but not quite.
Easy and great flavor. I added diced green pepper and green chilies. Its a great addition to any Mexican entree or add cooked ground beef to make it a complete meal.
This recipe was easy to make with ingredients that I have on hand. I will definitely make it again!
My husband and I both loved this recipe. I had left over cooked instant brown rice, so I omitted the water. Turned out perfect!! Will for sure make this again.