Guy's Spicy Spanish Rice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very good. I would add another ear of corn to the grill and probably another poblano pepper. The heat was just right; might even cut back on the cayenne - the heat almost masks the good flavors. took appox. 2 hours from prep to finish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This rice is so delicious- and easy to make. (Can easliy be made vegan too with a veg broth. Try heating leftovers for lunch with some shredded jack or cheddar and a dollup of sour cream. Per comment below- I didnt' add the squash or char the peppers either. Just sauted.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a dinner party last night and it was a hit! I didn't follow the exact recipe, as I could not find the Chayote squash, so I omitted it; I didn't char the peppers, I simply diced and sauteed briefly; I omitted the serrano chili since for me they are too hot, I used 2 jalapenos instead; and I only used 4 cups of stock, not 5 due to prior reviews saying 5 was too much.

Even with those modifications the rice was super delicious. And best of all, I made it the night before and simply reheated in a non-stock pan for dinner the next day. No problem! The rice was nice and moist and didn't dry out at all. A real timesaver.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tasty, although not as spicy as advertised. Will keep some of the seeds in next time. Loved the roasted vegetable flavors, the corn gave a nice sweetness. Liked the texture differences between the peppers, corn and squash. Will add more beans and liked the spicy sausage idea too. Will definitely attempt again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.