Reviewed: Mar. 3, 2005

I really enjoyed this. It took awhile to make, but it was worth it! I couldn't find mexican processed cheese, so I used plain and it was still good and had plenty of flavor.

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KTWhite

Cooking Level: Expert

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Reviewed: Oct. 25, 2004

This is awesome! It makes a ton, so be sure you have a lot of people to feed. We ate the leftovers for a few days. Thsi would be great as a main course too.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 19, 2004

We didn't like the 'sweet' that the cream-style corn gave this recipe. I think I will try it again without the cream-style corn and add a can of rinsed black beans.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 28, 2003

This is so yummy...and it makes a TON!! I made half for dinner the other night and put the other half in the freezer for later. Unless you're using this as a main dish, I think you'll get alot more than 10 servings out of it. The only thing I'll do differently next time is put the entire 16 oz block of Velveeta mexican cheese in...I like it cheesy! But this is a fantastic, easy recipe!

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Sep. 3, 2003

Yuck! I followed this recipe exactly and it was not good. Too sweet with the creamed corn, I think.

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KHUDSON3

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Reviewed: Aug. 3, 2003

I thought this was pretty good, and everyone commented on how great it was...there was NO left overs (I froze half of it, for it makes A TON) Because there were children eating it, I left out the chili's and the chili powder. I also used an orange pepper instead of green, which was delicious. I think it could have used more garlic. I made this 1 day ahead of time and then did the baking right at dinner, and this worked fantastic.

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jul. 29, 2003

This is an excellent recipe. I will be making this over and over. Makes great leftovers too. I highly recommend this recipe.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jun. 16, 2003

WONDERFUL! I took this to our monthly Bunko party and it was the hit of the night - nothing left to bring home! I used 1 lb. of Mexican-style Velveeta. I will definitely make this again and again.

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DUCHESS129

Cooking Level: Expert

Living In: Shalimar, Florida, USA

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Reviewed: Apr. 1, 2003

Very good. If you have kids, you may want to tone down the chili powder. The recipe does not mention the amount of chedar cheese required as a topping (which it does need), I used about a cup. I will make this again.

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RIKKLEA

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Reviewed: Feb. 3, 2003

I LOVED this! I printed it a while ago, and just got around to making it tonight. I didn't read the reviews, and as I was eating it, I thought, "this would be great with chicken added" (see if I had read them, DREGINEK could have clued me into that one, great minds think alike, but ya beat me to it :) I skipped the extra can of chiles, because I didn't have them and I also used minute rice because it's all I had. When I reheat them, I'll do so in a soft tortilla shell. Loved it, thanks M.

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jan. 8, 2003

Wow, this was good, essecially since on paper it only appears to be so-so. To make into a main meal, I added 1c cooked/cubed chicken breasts, omitted the extra can of green chiles (used them all up last night) and the mexican corn. Also, just used velveeta in place of the mexican cheese. I didn't have to bake as long as the recipe indicates but turned out excellent. My boyfriend really enjoyed! ONE NOTE: I think step 1 was written incorrectly, the two cups of rice will never get to the appropriate texture with 4 cups of water...even boiling. For the first step in preparing the rice, follow the directions on the box.

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DREGINEK

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Reviewed: Nov. 27, 2002

If you added cubed chicken this could be 5 stars!

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Matt O

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Reviewed: Oct. 25, 2002

Good. Cheesy. My family prefers regular Spanish rice, but this is a nice change from that. It made a great accompaniment to the Buffalo chicken wings we had. Turned a simple appetizer into nice supper. I topped it with both jack cheese and cheddar.

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Sep. 26, 2002

Great grandmother loved it and said it wasn't too spicey for old people. She can't have food too spicey. For us younger folks, i will make it hotter.

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GINA GIBSON

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Reviewed: Sep. 17, 2002

you can't mess this one up! my hubby doesnt like corn so i only used the 1 can of mexi-corn. i also used cooked minute rice, added uncooked chicken and accidently added all the cheese to the top b4 i baked it. but it came out great! my 2 yr old liked it too, even though it's a bit spicy w/the chili powder and chile peppers.

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KIJEST

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Reviewed: Sep. 15, 2002

I took this to a potluck dinner and many people asked for the recipe. I added a few shakes of tobasco to the recipe for a little more kick.

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AVIDCOOK

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Reviewed: Sep. 12, 2002

I hate when people change recipes, but unfortunately my horrible grocery store did not have Mexican corn or Mexican processed cheese, and I did not have time to go to another. I ended up shredding 1 pound of chicken and cooking it with taco seasoning, then mixing it with the rest of the mixture, and used Taco shredded cheese (Kraft). My boyfriend actually stopped eating SEVERAL times to say how good dinner was. THANKS!!!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Sep. 9, 2002

This receipe was soooo good!! I cooked the rice in 4 cups of water for 12 minutes. While I was doing that I did the rest of the ingrediants like the receipe called for. I added everything (including some cooked chicken) so as the cheese would melt and by the time everything was soupy the rice was done and I added it at the end. I didn't have a green bell pepper but see how it would have added a nice splash of color to the meal. To top it all off I dusted it off w/grated parmasean cheese. It was soo good!! I love how the rice tasted with everyting... not gummy or anything. I would definatly recommend this receipe!! :)

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Tracy

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jul. 15, 2002

YUM!! We served this with Salmon on the grill and broccoli... WONDERFUL!!!

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MSLIBBA

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Reviewed: Jun. 18, 2002

Very good! Eveyone was so impressed! Thanks so much! A big hit. Will use again! Once again..great for leftovers!! I served with "Salsa Chicken" also on this site..a great combo together! Thanks again!

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AMYLYYNN

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Cheesy Mexi-Rice Casserole

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