started with a Mexican brand rice. the only tomato sauce i had was low sodium, so increased the salt to 1/2 t. had just under 3 C "no chicken broth", so added water to make up the difference. threw in half an onion because of personal taste, and a jalapeno for color and heat. after twenty minutes it had cooked perfectly, but filled up my largest skillet, so next time i will use a stockpot. it was fluffy and exactly the taste i was hoping for :)

Reviewed On: Jun. 6, 2009

This came out lovely the night i made it, and as far as leftovers, i added 1/2 C pasta sauce to each serving and reheated with excellent results :)

Reviewed On: Feb. 15, 2009

my boyfriend's roomie had made steak and baked red potatoes, which were still there the next time i came over, so i offered to make a hash with them and we had "breakfast for dinner". had enough ingredients to more than double the recipe, so had to use a large pot. the boyz could not even wait for eggs, and raved about the hash which i served with sauteed green beans. will serve eggs with the leftovers :)

Reviewed On: Dec. 15, 2008