Guy's Spicy Spanish Rice

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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.

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I made this recipe last night. It was awesome! So much flavor and color and texture.
I used a sprouted brown rice and substituted Pattypan Squash.I would not do the brown again, white basmati cooks faster and has a softer texture for this dish. I also put in the whole can of black beans (it wasn't too much.
I charred the peppers and corn on my stove top and it worked out just fine (just be sure to poke holes in the peppers and watch the eyes.Then I put them in a glass bowl with plastic wrap so they could sweat.
We grilled chicken (coated with lime zest and juice, evoo, garlic powder, s & p, cumen and chile powder then added it to the recipe. This will be a regular in my recipe box. Thanks Guy!

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I made this last yesterday for a dinner party. We had 18 people so I doubled the recipe. WAY TOO much rice! I had a bunch left over. But, it was very good. Had a lot of flavor. One thing to note, the recipe states it takes 30 minutes to prepare. It took me 2.5 hours. Hmmm, am I slow or was it because I doubled the recipe? Not sure but allow more time to cut up everything and get those peppers ready.

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Guy, I just love your style. This is so very close to how I make my rice, but I usually sautee or---preferably bake--with plenty olive oil & lots of garlic rather than use the grill--unless we are grilling, of course--then it's in a baking pan w/the oil & garlic. The major contribution I can make here--soak your corn overnight in sugar water & drop--or 2--of vanilla extract... wow, the flavor of that sweet corn blows out the roof with each piece bursting in your mouth with a sweetness that cools the heat from the peppers. I would leave the shuck on corn, but, hey, that's just a personal preference. Also, add some seasoned ground pork to this rice for an extra punch. Y-u-m-m-y!!!!

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I had a dinner party and made steak and chicken fajita's, I made my own beans and needed to make a splash with the rice. This was more than I thought it would be and my guest totally loved it. I would definately make again.
I used zuchinni instead of the squash....not a squash person. I used the 5 cups of stock and it turned out great.
Unbelievable flavor. guy this was a keeper.

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This is a keeper! When Guy says something is spicy, take him seriously! This recipe makes a huge amount- we saved the leftovers to make burritos tonight... there is nothing I would change about this, it's terrific!

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I try to make a Guy Fieri recipe every weekend. Love that his recipes are full of stuff! My family loves this rice and I have made it a couple of times already. I find basmati rice easy to cook. I don't add all the hot peppers that the recipe calls for, just enough for a kick. Love, Love this rice.