Guy's Spicy Spanish Rice

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I love this recipe and always get rave reviews when I make it. Like others I have tweaked it to meet my needs. I don't use the squash and I use less stock. I add canned tomatoes, usually whatever Mexican blend I can find. I use canned corn as well. Also, I add spicy sausage making this a more hearty main dish. Served with cornbread this is one of my family's favorite meals.

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EXCEPTIONAL WITH LAYERS OF FLAVOR AND TEXTURE. AGREE WITH OTHER REVIEWERS ABOUT THE PREP TIME...YES, IT TAKES LONGER THAN ANTICIPATED, BUT WHEN YOU HAVE THE TIME...DO IT. FOLLOWED THE RECIPE , BUT ADDED MORE CORN (3 COBS AND AN EXTRA POBLANO. IT IS MORE OF A SPICY HEAT RATHER THAN A HOT TASTE...SORT OF SNEAKS UP ON YOU, BUT DOESN'T LINGER. ALSO, SUGGEST YOU WEAR GLOVES FOR THE SERRANO. MY HANDS WERE HOT AFTERWARDS, BUT THEN I THOUGHT AFTER ALL THAT CHOPPING, THE CAPSAZIN ( AN INGREDIENT IN LINAMENTS WOULDN'T BE THAT BAD AFTERALL. THIS IS A RECIPE THAT SEEMS AS THOUGHT IT WOULD BE EVEN BETTER THE NEXT DAY...IF YOU HAVE ANY LEFT.

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This was my first attempt at cooking mexican food and I must say though it seems like an elaborate recipe it is quite simple and well worth it. Loved all the flavors and so did all my friends - I made it for a mexican fiesta potluck. I think I might add more cayenne pepper and maybe more jalapeno or serrano chillies to add more heat to the dish. Apart from that wouldn't change a thing. Being vegetarian, I did substitute veg. broth for chicken stock. All in all a good recipe. I will make it often.

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Great recipe, Guy. Like others, I couldn't find the poblano pepper or the cayote squash, so I left out the squash and used an Anaheim chili. I did grill the peppers, per instructions, as they impart a totally different flavor than sauteed peppers. I'm glad I did. The levels of flavor in this recipe are wonderful and just the right amount of spice. I made this as a side to chicken enchiladas and refried beans for a Southwest dinner party. It easily fed 8 people with everything else. I highly recommend it.

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I made this for the first time for my New Year's Eve party and it was a hit! I actually made 1.5 times the receipe to ensure I would have leftovers. Here are some changes I made:
- didn't grill peppers. Just chopped them up and sauted.
- used anaheim pepper instead of pobanlo because I couldn't fine one
- didn't use the squash (couldn't find, tomotaos, beans, onions, or cilantro (left out as people disliked
- used frozen corn
- added frozen peas

The rice had great flavor! Some thought it was just spicy enough; others thought it could have been more spicy. I will probably make this receipe at least 2 times per month. So yummy!!

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Tried this lastnight for dinner, it had excellent heat and flavor. I used a whole can of beans and next time will add another ear of corn for more sweetness. Will definitely make this again and again.

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I really enjoyed this recipe! I'm always looking for ways to incorporate more vegies in my meals and this rice certainly does the trick! I was prepared to leave out the chayote--convinced I wouldn't be able to find it in my small town--but I did! Thanks to my local co-op. Great rice. It is spicy so I left out the serrano and cayenne until the end to add by taste. Thanks, Guy!

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loved it! i added choped pork to it and peas but thats it it was great

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I made this last night and it was delicious! I love all the different peppers in it - so much flavor! I used an anaheim pepper because couldn't find poblanos at the store. The spiciness seemed to subside somewhat after the dish cooled. Was not too spicy for me but I like spicy food. I ate it as the main dish but made my husband salmon on the side. I definitely will make this again. Leftovers for lunch at work - yea!

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My husband loved it... it was a little too spicy for me. Next time I would use half the cayenne and then add more if needed. Will definitely make this again.