Reviewer:

ICOUNTSTARS

Cooking Level: Intermediate

Home Town: Powhatan, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 14, 2009

I made this a little differently so it would be the main dish. I cooked 2 cups rice in 4 cups chicken broth with green onion, pepper and garlic, then mixed in a large can of chili beans. Combined the sour cream with the green chiles and a packet of taco seasoning, then layered the components like the recipe said and baked like the recipe said. This made 8 large servings and leftovers were great in flour tortillas with lettuce, tomatoes and salsa. Either in tortillas or plain, this turned out really well (my fiance loved it) and I'll make it again. Also, KKH3 must have done something wrong with their rice. There's no reason for rice to cook differently in broth than water, and the liquid to rice ratio described in the recipe should be just fine.

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Reviewer:

Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 19, 2007

I had to make major changes to this recipe. There was WAY too much cheese and way too little rice (and I love cheese). I ended up making a cup of rice and I reduced the cheese to half. The rice did not cook well with the broth (there was too little broth) and I ended up having to add water to it. It tasted well except for the crunchy rice that didn't get cooked enough.

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Reviewer:

KKH3

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Reviewed: Nov. 7, 2006

I love this casserole. To make it a meal, I add cooked and diced chicken breasts.

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Reviewer:

rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Oct. 21, 2006

This is an AWSOME recipe Absolutely delicious. I tried it about a year ago and ever seince I make it at least once a month. I try different kinds of cheese in it and lately I've been adding chicken and making it a main course. If it is too strong for you with monerey jack substitute it for one of your favorite cheeses. I like it with cheddar.

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Reviewer:

Lorierae29

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Reviewed: Jul. 30, 2006

This was SO yummy. I only had one can of green chiles so I used one can of Rotel, drained, instead, and followed the rest of the recipe. Will definitely make this one again.

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