Reviewed: Aug. 15, 2009

Fabuloso! It is really easy, tasty and filling. I made a few minor changes. I added 1/4 tsp cumin and 1/2 packet of Goya Sazon Con Culantro Y Achiote. I also used 1 drained can of whole kernel corn instead of fresh corn. I threw it all in the rice cooker. I also left out the cheese. I will definitely make again. I served with Mexican Corn Bread (recipe on allrecipes)

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Reviewer:

K. Armstead

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Temple, Texas, USA

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Reviewed: Aug. 9, 2009

Made this last night and was very pleased. I used 1 bag of success rice and added a can of rinsed pinto beans. I also used a taco season pack because I was out of chili powder. We sprinkled cilanto and cheese on top and a dollop of sour cream. I'm going to try this next week with Asian flavors and swap out corn for zuccini or asparagus. Thanks for sharing this recipe.

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SusanF_VT

Cooking Level: Expert

Home Town: Saint Albans, Vermont, USA

Living In: Bakersfield, Vermont, USA

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Reviewed: Feb. 28, 2009

Very good, but i think cheese part is unnecessary because it makes the rice taste very milky.

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partyzANKA

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Great! The only thing different I did was use a big can (25oz)of diced tomatoes in tomato sauce and a big can (8oz)of green chilies. I also added cumin and used instant rice. It was done all together within 30 mins. This should be called Mexican Rice Dinner. Great and we'll be making it all the time now!

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 23, 2008

Another family favorite from Allrecipes! I do this a little differently after making it a few times though. I've found that the rice does not cook through and tends to be crunchy when following the recipe. So I combine everything and cook according to the recipe, EXCEPT for the rice and cheese. I cook the rice separately and add it to the cooked mixture. I put it in a baking dish and bake for about 20 minutes at about 350. Then we serve it and put the cheese on top of each serving. You can also put the cheese on top of the casserole during the last couple minutes of baking.

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the-samhain-tree

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

This is a big hit with my family and very easy to make.

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Marla3282

Cooking Level: Beginning

Home Town: Highland, Indiana, USA

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Reviewed: Jun. 23, 2008

This meal was so good I felt like taking a nap afterwards. Very filling and easy to make.

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Italy

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Reviewed: Apr. 6, 2008

Very good! My husband turned his nose up at it at first thinking it was the Texas Hash his mom used to make. He said this was much better. I did make a couple of changes - no green pepper and used a can of diced tomatoes instead of the fresh tomatoes. Used canned corn, too. It was a little spicy, but even my two year old liked it - so it's not too spicy. Great served with those thick Mexican tortilla chips.

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JEN729

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Reviewed: Nov. 12, 2007

Great recipe. Can be served as a main dish as others suggested.

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SommerB

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2007

Great! The only thing that was missing was to turn the burner down to between Medium and Low after you bring it to a boil.

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Debk11

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Reviewed: Aug. 1, 2007

My husband and I love this dish. We eat it all the time and it's become a favorite. We use it as a burrito filling as oppose to a side dish.

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Cree

Cooking Level: Beginning

Home Town: Jefferson, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Jul. 26, 2007

I really LOVED this recipe. Didn't change much, other than I didn't add cilantro because I don't like it, but thats just me. I ate it with shredded cheddar, sour cream and pickled jalapeno slices...OH MY! It makes a lot though....which is great!!!

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kellinalan

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Reviewed: Jul. 10, 2007

This recipe rates 5 stars made without any omissions or substitutions. (I find it irritating when recipes are rated after they have been changed to the point that it is no longer the same recipe) This is quick, easy, filling, and has just the right amount of heat.

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THAIDER

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Reviewed: Apr. 22, 2007

Excellent recipe!! I made this as a side dish with fajitas - omitted the ground beef but next time will try it as a main dish and use the ground beef. VERY tasty !!

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Teresa

Cooking Level: Expert

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Reviewed: Jan. 3, 2007

This recipe was great! I used red pepper instead of green pepper and I added a little paprika to give it some color

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Racquel

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Reviewed: Oct. 24, 2006

Very good recipe-I'll neve go back to the boxed stuff again. This is a meal in itself!

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SUPERGIRL3

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Reviewed: Aug. 24, 2006

The mexican rice was okay. I toned down the veggies and spices so that my kids would eat it and there was still a lot of flavor and kick. I served it in flour tortillas with sour cream and sliced avacados. I'm sure I'll make it again when we need something a little different.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: May 21, 2006

Wow, this is one tasty recipe. My whole family loved it. Very good with a dab of sour cream and guacamole.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: Apr. 25, 2006

Great recipe! This recipe makes a very flavorful and satisfying entree. I prepared this dish exactly as written and served it with Homesteader Corn Bread on the side (recipe in the bread section). Husband and son also REALLY enjoyed this. Thank you for the great recipe!

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