Reviewed: Sep. 7, 2011

excellent recipe and very easy to make. i found it to be very flavorful and healthy too. i used brown rice to make it, didn't bother dredging the chicken and only added one can of pinto beans as i halved the recipe. omitted the cayenne and added a dash of cumin. no unnecessary fats and plenty of protein and good carbs. my kids and hubby loved it.

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Reviewer:

easycookinmama

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: Palmdale, California, USA

Reviewed: Feb. 22, 2011

My family rated this one "good, but not a keeper."

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3 users found this review helpful

Reviewer:

Blessed

Reviewed: Feb. 21, 2011

I used this as a base for my own cilantro chicken recipe... my husband loved it! I dont eat cilantro, but will be making it for him again.

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Reviewer:

serioussifl

Cooking Level: Expert

Reviewed: Jan. 31, 2011

I diced my chicken and opted not to dredge it in flour. This was good, but we felt like it was a bit bland. It could use some taco seasoning to kick it up

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15 users found this review helpful

Reviewer:

MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: Jan. 14, 2011

this really didnt work out for me.... and it made way too much. no one in my house would eat it, and I followed the directions perfectly. good news though, I froze the unwanted left overs and they make great burrito fillng!

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Reviewer:

bottlednap

Reviewed: Jan. 11, 2011

Good. Easy. Healthy. Cheap. Very flexible recipe.

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Reviewer:

little2klizzard

Reviewed: Dec. 11, 2010

excellent! for half recipe: 1/2 cup dried black & 1/2 cup dried brown beans, cooked. 1 cup rice. 1 cup corn. 3 chile peppers. Use 2 cups broth b/c of brown rice. and it takes longer, of course.

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Reviewer:

klyaeger

Reviewed: Nov. 12, 2010

really yummy and a great way to use all that leftover cilantro. i just used one can on black beans per husband's request and it was just perfect.

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Reviewer:

rebahernandez

Reviewed: Nov. 7, 2010

This was quick and easy, and a nice recipe to have because I usually have all of these ingredients on hand. I added a little cumin for a Mexican taste. I couldn't taste the cilantro in the dish though. Next time I will not cook it for 30 minutes, but rather just stir it in before serving.

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 26, 2010

We really enjoyed this yummy recipe. I used the meat from one rotisserie chicken. We had it for lunch, and had enough left over for dinner, but jazzed it up a bit. My mom used what was left to fill ten large tortillas, rolled them up, then poured a can of Progresso cheesy chicken soup over it, baked it, and it was fabulous!

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