I made this for a take along appetizer to Thanksgiving dinner, It was a huge hit. I rolled the dough up into two sections, thus making two thinner logs and slicing 1/2" thick. The one tip I would give is to refrigerate the logs before slicing to make it neater and easier to slice. I used real bacon drained and diced as I don't care for the 'bits'. I did add some fresh garlic, mozzarella and parmesan cheese for a more grown up taste. I look forward to trying it again without my additions. I will make this recipe again and again, thank you for submitting it.

Reviewed On: Nov. 25, 2010

OMGosh, I love this rice recipe! I also didn't have any jalapeno peppers (or chili powder) so I took the feedback of another reviewer and added a half a package of taco seasoning mix. Thank you so much for sharing this recipe. It's going to be used and loved at least once a week around here. ;)

Reviewed On: Jan. 10, 2009

Thank you so much for this recipe. To say it was terrific would be an understatement. This was my first try at a recipe off of this site and I'm glad it was. I made one small change I omitted the parsely (didn't have any) and added a tiny pinch of garlic powder( I always have garlic) and it was to die for. I will make this for my hubby this weekend and try the parsely, he's gonna be so happy he married me. ;}

Reviewed On: Jan. 6, 2009