So, so easy and yummy, too! As the description suggests, this recipe was altered easily to what I had on hand but I followed the gist of the recipe. The best mexican rice I've made and, by far, the fastest and easiest! I had leftover brown rice (~1.5 cups) that needed to get used up. I sauteed some chopped onion, red and orange pepper, and a handful of chopped fresh tomatoes until all was tender. I added my rice, and poured in some leftover italian flavored tomato sauce, basil, oregano and garlic I think (b/c that is what I had on hand!) I had a tablespoon of chopped cilantro that I needed to use after making burritos, so I threw that in with some leftover canned corn (I usually do not care for canned corn...), and probably 1/3 can of pinto beans I had in the fridge. I sprinkled taco seasoning to taste as well as salt and pepper and I enjoyed this more than the burrito. Thanks for the great recipe and suggesting that it is practically made to be altered to your tastes or what you have on hand! I was worried about my tomato sauce, but it had all the tex-mexican flavoring that I hoped for. Yummy! Great way to use up leftover ingredients!
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