I tried this reciepe and it was NOT good. Very bland with little taste.

Try salsa for that extra kick.

I always add tomato sauce instead of the bouillon - I add salt, garlic, and finely chopped onions for more taste.

I did it.. but first, cook the rice, and onions, 2 cloves of galic, pepper, cumin (to your taste only) and the salt when boiling.. to your taste. Boil it down and then let it slow cook in low for about 20 min. Now that is Rice.

Most Mexican cooking is bland...back when I was a cook at a Mexican restaurant, we didn't use a lot of spices. The most basic spices we used were salt, pepper and garlic. All of the other flavors we incorporated into our cooking came from the ingredients themselves. Parts of Mexico are poverty stricken, so a lot of cooks down there can't afford decent spices or flavorings, so they work with what they have. They get accustomed to the cooking, and that's what they base it off of for the rest of their lives.

This isn't even close to being true.

I add chopped up green peppers.

A fellow once told me that anyone in Pflugerville with a frying pan thinks they are a cook. Now to address this recipe. For real Mexican rice there are as many recipes as Cajuns have for their dirty rice. Here are the essentials, a must. Brown your rice in a black frying pan no oil. Keep stiring, meanwhile place fresh garlic, pepper corns and cummin in a mocahete (pestal and mortor) grind up. After rice is good and brown add water to the mocahete, swish spices and add to rice. Add peas and carrots if you wish and water or checken borth and or tomato sauce with 1 #16 can of whole tomatoes. stirr up and smash tomato. cover semmer place rings of bell pepper on top remove from heat let stand serve and enjoy, too easy

This recipe is great but to add just a bit more flavor add el pato sauce found in the tomatoes isle at grocery stores.

I was looking for a very basic rendition of what is served in Mexican restaurants. My family loves it.

I added El Paso tomato sauce, red, green, and yellow peppers, onions, garlic, coarse black pepper. Added some color and a kick of hot tomato sauce.

Very good, it is bland, but that is how it is at the restaurants. Thanks

I am in Pflugerville, think I can cook, and gonna try this with some of the extras posted in the review.

Use regular chicken bouillon and/or tomato bouillon but it has to be Maggi brand and do it to taste. It can be salty so watch out or if not enough to bland. You can also add corn and/or potatoes cut up very small. One thing I know is Spanish rice.

I tried your recipe and finally I found the recipe I have been looking for. It tastes just like the restaurant Spanish Rice. Thanks for sharing this recipe.

I've been using this recipe for years now. It's perfect as is and the whole family likes it. I usually sauté some onions with the rice. I like to add a little chopped cilantro & squirt of some lime sometimes too.

How can it be Spanish rice if it's from a Mexican restaurant? They're literally two different countries.