This recipe is wonderful. It was spicy and had such a nice texture. I made it a low-fat Vegan dish by omitting the ground beef and cheese. I also made it a one-pot meal by cooking this dish in a non-stick skillet over medium-low heat. After adding the rice, I let the sauce come to a simmer, turned the heat to low/medium-low, added a head of Napa Cabbage on top without stirring (I think that helped the dish to cook quicker as it's a more delicate cabbage), and I let it cook undisturbed with the lid on for 15 minutes. Then, I removed the lid, gave it a stir, added about a 1/3 cup of water (as it was looking a little thick), put the lid back on and cooked for another 5 minutes until the rice was soft. Very spicy and satisfying...and healthy! My family loved it too! Thank you to whoever posted this recipe! :)
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This recipe is wonderful. It was spicy and had such a nice texture. I made it a low-fat...