Reviewed: May 26, 2012

Very nice, popular at the party we made it for. We used real tomatoes instead of canned, white rice, and extra cheese inside and on top.

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Reviewer:

lilyorchid

Reviewed: May 8, 2012

Followed the recipe exactly! Fantastic.

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Reviewer:

Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

Reviewed: Apr. 30, 2012

I tried this recipe tonight and it was delicious. I had my non vegetarian boyfriend and sister try it and they both raved about how filling it was. The flavors just pop and the nice thing is that I have left overs for tomorrow. The only thing that was a little off was how much rice you need. I only used about a cup and half and it turned out perfect. Thanks for the great recipe!!!

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Reviewer:

Yolanda.

Reviewed: Apr. 29, 2012

To spice it up a bit, I used a mix of 1 1/2 Tbs of chipotle chili pepper and 1 1/2 Tbs of med hot chili power which gave it a nice mild smoky flavor. A keeper.

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Reviewer:

FingerLakesGirl

Cooking Level: Intermediate

Living In: Woodbridge, Virginia, USA

Reviewed: Apr. 23, 2012

I used yellow instead of green pepper. Next time will only use about 1/2 onion. My whole family really liked this.

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Reviewer:

Melissa

Reviewed: Apr. 18, 2012

4 out of 5 of my family members loved this. Very easy and healthy.

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Reviewer:

JMcFadden

Cooking Level: Intermediate

Home Town: North Plains, Oregon, USA

Living In: Chandler, Arizona, USA

Reviewed: Apr. 12, 2012

Very Yummy with a few modifications. I skipped the red pepper & chiles(I have rosacea)...and doubled the onion & cheese! Awesome!

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Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

Reviewed: Mar. 30, 2012

WOW! I am one of those people who plans meals around what kind of meat to cook... my main reason for trying this recipe was to use up some leftover brown rice I had in the fridge... I was blown away by the taste, how easy it was to make, and the fact that I didn't miss the meat in it AT ALL! This is going into my regular recipe rotation, love it!

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