Reviewed: Jun. 3, 2008

This has a lot of flavor and it was easy to make. I ate mine with parmesan cheese.

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Reviewed: Nov. 14, 2007

Ok recipe - normally I like peppers in my dishes but for some reason, this rice dish was a little over powered by the pepper flavor, (too much).

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jun. 4, 2007

I made this dish close to the recipe--a tad less cumin and salsa perhaps. It's very tasty, the soup mix makes it richer. Only one caveat--I planned on 25 minutes and it was not done...my package of long grained rice said 50 minutes and so I added another 25 minutes and then it was perfect. So check your rice package before setting the timer!

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SMGRUHLKE

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Reviewed: May 2, 2007

This is amazing, although I did make a few changes. Instead of 3 cups of water, I used 1 cup of water and 1 15 oz can of chicken broth. I added 1/2 cup of salsa instead of 2 Tbsp, a can of corn, drained, and a can of black beans, drained and rinsed. This would be good as the meal itself instead of a side.

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MIMDAWN

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 27, 2006

Tihs rice was great!! Spicy, zesty, fresh, but didnt burn the taste buds. Have made this rice about 4 times. Didnt make any changes, it didnt need any!

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