I was thoroughly impressed with this recipe! I doubled the garlic and halved the olive oil. I didn't have fresh parsley so I used dried. I marinated the salmon in a ziplock bag for an hour. Then I placed the salmon and marinade in a baking dish and covered with foil. It was delicious! I served it with oregano rice (cooked rice tossed with melted butter, salt, and dried oregano) for a great meal.

Reviewed On: Nov. 22, 2009

I loved this! I omitted the cream cheese because I wanted to make it vegan and I didn't have cilantro, but it was still absolutely delicious. I also used pickled jalepenos instead. I added accent and cayenne pepper and other powdered spices. The tortillas I used were low fat/calories and low carb. Sometimes I even add the Mexican Rice II recipe and corn to these burritos to make them more filling. Thanks for this amazing recipe!

Reviewed On: Nov. 3, 2009

I love this dish because of its easiness. I made a few minor changes based on the reviews. (1) I was worried about the onions not being cooked enough and I was worried about burning the rice so I partially cooked the onions first then added the rice. I also added a bit more onions. (2) I used onion and garlic flavored tomato sauce for added flavor (3) Along with the cumin, I added onion powder, accent, adobo, cayenne pepper, and season all. It ended up being a great side dish and would probably be amazing for burritos. UPDATE: I realized the first time I made this I accidentally used Swanson's low sodium chicken stock instead of the broth. The 2nd time I used the broth, but I liked the stock better. Also I've added this rice to the Delicious Black Bean Burritos recipe on this site and it was A+!

Reviewed On: Nov. 1, 2009