easy, quick & pretty good. Did not have black olives but will add them when I have them. Omitted green onions, too. Added a splash of balsamic vinegar to brighten the flavors & served cold. I will wait to add mozzarella after pasta cools next time so it will not melt.

Reviewed On: May 30, 2009

okay, so this was okay. Simple to throw together. I needed something to take to covered dish dinner @ church & didn't have a lot of time to fuss over a complicated dish & this certainly fit the bill. I suggest either decreasing the amount of rice a little or increasing the liquid. I found it a little dry - not creamy. So, I added a can of chicken broth at the end and continued cooking until that was absorbed & then rice was more tender. Also added some seasoning to the soup mixture to bump up the flavor - tyme, poultry seasoning & a little salt & pepper.

Reviewed On: May 18, 2009

Great for fajitas. To cut marinating time I used strips of beef & marinated for 2.5 to 3 hours. Cooked up some peppers and onions and then added a little of the reserved marinade to them after cooking and to the beef strips after they were cooked. Best fajitas I ever made....reminiscent of Jack Astor's

Reviewed On: May 5, 2009