Reviewed: Feb. 1, 2012

I wasn't very impressed with this recipe. I did use ground pork seasoned with taco seasoning, so maybe it would be better with the sausage. It was just really flat and bland.

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Reviewer:

mrsa08

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Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

This was very good - the perfect combo of creamy, cheesy and savory... Quick and easy to put together as well. Will definitely make it again!

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Reviewer:

Valerie/Mom of 3 Girls

Cooking Level: Expert

Home Town: Tallassee, Alabama, USA

Living In: Aston, Pennsylvania, USA

Reviewed: Aug. 4, 2011

I made minor changes to this. My six-year-old and I don't really handle spicy too well, so I put in about 3/4 cup medium chunky salsa and about 1/2 cup sour cream. I also use sage sausage because that's the only sausage I actually like. I use Daiya cheddar shreds on top. We now make this 3-4 times a month because we love it so much. Occasionally we'll use the leftovers in burritos the next day but usually we just eat it with spoons.

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Reviewer:

PIECEOFPAPER

Cooking Level: Beginning

Home Town: Salisbury, North Carolina, USA

Living In: Galesburg, Illinois, USA

Reviewed: Jun. 14, 2011

This got good reviews from my boys. I liked it too. The only thing I did differently was use a pkg. of cream cheese because I was out of sour cream.

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Reviewer:

Paula

Reviewed: May 27, 2011

My family LOVES LOVES LOVES this recipe!!

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Reviewer:

melissa1218

Reviewed: Mar. 30, 2011

We did not really care for it, too much cheesy milk taste. I think we prefer it more tomatoey

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Reviewer:

Lori368

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Kent, Washington, USA

Reviewed: Jan. 25, 2011

This was a little better than I expected it to be. I'm not very fond of sour cream, but this recipe buried it in the mix fairly well. I made it exactly as written, using the Hot version of Pace picante sauce, and I shredded an 8-ounce "longhorn style" mild cheddar for the cheese. The recipe didn't say whether the fat from the browned sausage should be drained, or left in for flavor/etc. - I opted to get rid of it. If this hadn't included the sausage, or if I hadn't used the Hot picante sauce, I think this might've been a bit bland. But as I made it, I pretty much gobbled it up. Actually, I think that the reheated-in-the-microwave leftovers were a little better, because it seemed firmer and less moist. All in all, this made a pretty tasty dish.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Aug. 30, 2010

Made today for lunch but I didn't have sausage so I used two cooked chicken breasts that I chopped up. It is a good filling meal and easy to put together.

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Reviewer:

CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

Reviewed: Aug. 30, 2010

I made this using no meat because it was a side dish to cheese and chicken enchiladas. I had already mixed together salsa and sour cream, along with a can of cheese soup for the enchiladas, so that's the mix I used for this rice; I didn't think it mattered that there was a little cheese soup mixed in and of course it was fine. Easy-peasy and excellent side dish. I ussed shredded pepper jack for the topping as that is what I had on hand. I'll definitely try it with the meat (not breakfast sausage, maybe Italian sausage I think, or pure ground pork,) as a main dish some other time; it's a great weekday meal. Thanks CHAUNIH!

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Reviewer:

NancyinQuebec

Cooking Level: Expert

Reviewed: Aug. 14, 2010

Yum! I threw everything except the dairy in my rice cooker. Instead of the breakfast sausage I used "Mexican Style" chorizo. Then I added a little chopped onion, garlic, cumin, cilantro and Goya complete seasoning. After it was done I mixed it with the sour cream and half of the cheddar cheese. I sprinkled the rest on top. It came out fantastic. I've played around with other rice mixes but this has been the best so far with a few changes. Thanks!

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