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Reviewed: May 16, 2007

I made this for my family when I was 16 and it was delicious. I made too much but it didn't take long for everyone to eat it all. If I can cook it you can too, believe me.

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1 user found this review helpful

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COOKNKC


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Reviewed: Jan. 11, 2006

With some changes, this is a 5 star I believe. The potatoes and carrots were too crunchy for me, so I'd pre-cook those. Other than that we all loved it. It turned out more like risotto than browned or fried rice, but I like that. Very nice flavor. Thanks!

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5 users found this review helpful

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POPPINS99

	Cooking Level: Intermediate Living In: Concord, California, USA
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Reviewed: Jan. 16, 2004

Made it exactly as suggested.It just is a little time consuming. The manchego adds a lot of flavor to it. Thanks a lot for this recipe.

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3 users found this review helpful

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VIVNIDHI


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Reviewed: Sep. 23, 2003

The rice was interesting and good...however I think I would make a few suggestions to make it better next time. First the potatoes and carrots didn't cook all the way through so I think next time I will boil them a little first or cook them seperatly first. Also, I would take the skin off the tomotes once they come out of the oven(it peels off easily) and then puree them and salt and pepper the vegetables in the oven. The whole thing needed salt and my rice didn't brown. I used mozzerlla instead of the suggested cheese and omitted the chili and cerrano......lol although this sounds like a negative review...with the changes I would definately try this again.

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SAPPHIRE011382


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Reviewed: Jun. 23, 2003

Tasty, quick and easy!

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Chris and Jeanette


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Reviewed: Jun. 23, 2003

This was great. Quick, easy and delicious. It's good as well from a variety standpoint, as you could easily substitute some of the vegetables. Fantastic!!

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8 users found this review helpful

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CHRISHUDSON43


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Reviewed: Jun. 20, 2003

Yum! I didn't have pea and I forgot the sour cream, but who needs the extra calories? This stuff was great! A little work intensive, though

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2 users found this review helpful

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Bighorn Cook


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Reviewed: Jun. 20, 2003

This was a very interesting dish. The final result was great but I changed some things. It was not quick; the vegetables took a long time to cook, so I broiled them instead of baked them halfway through. I also used olive oil on them. They were a little bland; next time I would use some seasoning with them. It also took a LONG time for the vegetable mixture to congeal and the cheese to melt. I also used only one carrot and that was perfect. The potatoes were crispy and the whole thing was incredible!

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8 users found this review helpful

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SUGREY


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Reviewed: May 30, 2003

I thought this rice had an interesting flavor, and I have to say I enjoyed it. However, my family did not like it at all. The recipe made so much, I had to throw alot away. I won't make again because of how long it took and only I enjoyed it.

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5 users found this review helpful

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Lu

	Cooking Level: Expert Living In: Duluth, Georgia, USA
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Reviewed: May 30, 2003

I made this one once before and didn't care for it. The cilantro was WAY overwhelming, as was the carrot. But I tried it again today w/several modifications and really liked it! I reduced the carrot to 1 and chopped it VERY small, and left out the cilantro entirely. :) I also substituted cheddar cheese, as I couldn't find the manchego at the grocery store. I also found I needed to add salt & pepper. So....though it doesn't much resemble the original, it was still tasty. Thank you !!

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7 users found this review helpful

Reviewer:

Amy P.

	Cooking Level: Expert Home Town: Cadillac, Michigan, USA Living In: Saint Louis, Missouri, USA
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