I have made this dish several times and have never had a problem with the rice being undercooked or hard. (Maybe that's because I usually add a few extra minutes to ensure the breasts are cooked all the way through!) I usually omit the corn and instead add sliced jalepenos for a kick! The oils from the jalepenos come out during cooking, so the rice gets really spicy!

Reviewed On: Dec. 11, 2008

I loved this soup! Due to the rave reviews, I was expecting a lot, and the flavor did not disappoint. I doubled the recipe and used 7 bouillon cubes instead of the granules. I also used about a pound of ham so there was ham in every bite. I will definitely make this again throughout the cold weather months. Serve this up with a crusty French loaf (or some white toast if you don’t have any) and some freshly ground black pepper. Perfection!!!

Reviewed On: Sep. 24, 2007