Reviewed: Oct. 7, 2009

This is a good recipe, I used sweet peppers and fresh garden roma tomatoes as well as homemade chile salsa to add my own twist to the recipe.

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babe4lf

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Reviewed: Aug. 21, 2009

I'm delighted with this recipe. I did do some things a little differently, like using my own fresh tomatoes and leftover cooked rice. Basically, I believe this recipe could be adapted to quite a few different tastes...which I will probably do in future because I don't always have all the same ingredients!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Jun. 21, 2008

This reminded my husband of the Chicken Creole he gets at a Cajun restaurant. It could easily be turned into such with some creole seasonings and chicken. All in all this was good, but not in the way I expected because I served this with Mexican food.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: May 28, 2008

THIS HAS BEEN A FAVORITE OF MINE FOR MANY YEARS. THE ONLY THING DIFFERENT IS THAT I ADD ABOUT 2 TEASPOONS OF SUGAR AND WHEN IT IS ALL MIXED TOGETHER WELL I COVER IT AND PUT INTO 350 DEGREE OVEN FOR 25 TO 30 MINUTES OR UNTIL RICE IS COOKED. IT FLUFFS UP NICELY AND YOU DON'T HAVE TO WATCH IT ON THE STOVE.

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PATTIJO2

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

A few changes - I only used one large skillet for everything, and I sauteed the peppers with the onions. After I removed the onions and peppers from the pan, I just dumped in the olive oil and sauteed the rice. I also ended up having to add another 1/2 to 1 cup of broth, as the rice was dry and sticking to the skillet after only 10 minutes on simmering. In the end, this was a very tasty and easy side dish. Not only did my husband enjoy it, my kids gobbled it up - that's success in my family! Next time I may add some chopped green olives.

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Kim A.

Cooking Level: Expert

Home Town: Watertown, Connecticut, USA

Living In: Vernon, Connecticut, USA

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Reviewed: Mar. 4, 2008

Pretty good! I did end up adding about 1 1/2 cups more broth. The sweet of the peppers contrast nicely with the salt of the bacon.

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Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 6, 2008

This was a great recipe and my family just loved it. I did change it just a little....instead of 1 cup each of green and sweet red peppers, I used just 1 cup of green pepper mainly because that is all I had on hand. 2 cups just seemed like it might be a little overwhelming. Although, next time I will use 1/2 cup of each if I have both on hand. The only other thing I did was add just a hint of chili powder. Overall, this recipe is a keeper and I will make it again.

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