Reviewed: May 5, 2012

Really good and easy to tweek to you favorite tastes. Used mexician blend cheese because it is what I had.

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Reviewed: Apr. 23, 2012

This was a nice meal. My husband rated it with a "make it once every other month". I did not put mushrooms in because we do not care for them. I increased rice to one cup and made it with chicken stock. I also didn't have green chiles so I bumped up cayenne. I increased the carrots to about 3/4 cup and used cheddar instead. There is nothing wrong with the original...these changes just worked for our family and cupboards. :) Thanks!!

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Apr. 7, 2012

Very good, as in other reviews, doubled rice and added can of tomatoes with green chili. Not spicy enough for us. Will add more spice and more rice next time. Will have again!

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tsmte

Reviewed: Mar. 31, 2012

There are a lot of healthy ingredients in here and it tastes great! The little amount that was left I used as breakfast the next day and it was even better! I will definately be making this again. Even my kids liked it. Made it exactly as written!

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Ruby Jewel

Reviewed: Mar. 27, 2012

I did not have the vegetable broth, black beans, or zucchini. So I substituted chicken broth and a can of pinto beans and omitted the zucchini. It was still outstanding! This will be a regular in our house.

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becky

Reviewed: Mar. 26, 2012

Very disappointing. With all the veggies & cheese I was expecting more. Very bland even though I more than doubled the spices & was very heavy with the cayenne pepper. It just lacked something. However Hubby thought it was good. The most redeeming quality of this dish is that I took the leftovers & made enchildas with them as suggested by another reviewer. As enchiladas they were better. I doubt this will be on my "keep" list.

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REECES

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

Living In: Pella, Iowa, USA

Reviewed: Mar. 7, 2012

Wow! I'd been eyeing this awhile, thinking it would be good but I'm really pleased with just how good it turned out. I had some shitakis, a cuke, and some teriyaki chicken to use up, so I went with this and am glad I did. I left out the carrot, and used plain brown rice and it still had a really nice flavor even without the rice cooked in stock. Definitely going into the rotation.

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Michael AL

Cooking Level: Intermediate

Reviewed: Mar. 2, 2012

Pretty easy to make, and was delicious!

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shumble47

Reviewed: Feb. 20, 2012

I took the advice of other reviews and doubled the rice and carrots. I also added a can of well drained diced tomatoes and used slightly less cheese. It was extremely good-definitely going in the regular recipe rotation.

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BEAKIEBEAN

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Reviewed: Feb. 20, 2012

I was searching for recipes under the indredient list b/c i had some leftover rice and black beans from a catered office lunch and came upon this recipe and had a lot of reviews and decided to try it!! It was delicious!!! I did however make a few changes because my rice was already cooked, so it would be good to use up any leftover rice and veggies. I sauteed the onion and carrots in the oil till almost done then added the zucchini & mushrooms. When the mushrooms were almost done i added all the other indredients and mixed. I felt like it needed a little more flavor so i added about 1/2 tsp or more chipotle chili powder & about 1/2 cup of salsa. PS the more cheese the better but if you are trying to keep it healthy oh well :) i also topped with a little sourcream.

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