This is excellent! I lessened the chili powder a bit because we're wimps here, and didn't have time to leave it in the refrigerator before cooking, but it's still incredibly flavorful. I put a little oil in the bottom of the casserole, as someone suggested, and definitely let it cook for the whole 2 hours. What a treat!

Reviewed On: Nov. 7, 2009

This was a big hit! I made it as written, with 1% milk. Next time I'll use low fat half & half to make it richer, but it was good as is. 9 year old son and 84 year old mother-in-law both loved it. Thanks for sharing!

Reviewed On: Jun. 11, 2009

This was wonderful! I omitted the green pepper, used olive oil, and sauteed the onions after the rice was browned, then added the broth, etc. Added the cilentro just before serving. Maybe this isn't authentic Mexican, but it's like the restaurant Mexican rice I love. This is a keeper! Thanks for sharing this!

Reviewed On: May 5, 2009