Reviewed: Jul. 10, 2008

Yummy!! I made this for a 4th of July potluck and it was a hit. I took the advice of other reviews and doubled the sour cream and chiles. It was great

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Reviewer:

CUPCAKE67

Cooking Level: Expert

Living In: Whittier, California, USA

Reviewed: Jul. 9, 2008

This was good but I'll cut back on the cilantro by half. It was a little strong. Also could use just a little more liquid since it was just a little dry. (Could be the reduced fat sour cream's fault too)

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Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Jul. 8, 2008

i feel foolish for making this recipe. at first look, i knew it needed more spice, so i added cumin, garlic, salt, one chopped green onion, and a little cayenne. i also subbed black beans for the corn (personal preferance--don't care for canned corn too much), homemade tomatillo sauce for the green chile peppers, and subbed queso fresco for the jack cheese for a more authentic flavor. i added two cups of sour cream and abt. a Tbs. of milk to thin the sauce. i thought this recipe had good 'bones' and with my changes, it would be a sure-fire hit. this belongs on the taco bell menu. i'm hoping to pass this off to my family in tortillas with salsa and avacado slices...but i'm not makin' any bets either. i know i can't handle another bite, no matter the presentation.

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Reviewer:

tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jul. 7, 2008

My family LOVED this. The only change I made was to add a tablespoon of chipotle pepper in adobo sauce to the sour cream. Gave it a lovely smoky flavor. Thanks for a great recipe.

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Reviewer:

LAWNAC

Cooking Level: Expert

Reviewed: Jul. 6, 2008

yummy!! I did reduce the rice to 1/2 cup instead of 1 cup and left everything else the same it was nice and creamy. Plus it still made a ton.

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Reviewer:

CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

Reviewed: Jul. 3, 2008

Easy and a crowd pleaser. Thank you for sharing.

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Reviewer:

NowandZen

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 24, 2008

Kids did not like this but wife did. To much for me.

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Reviewer:

Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

Reviewed: Jun. 21, 2008

Made this last night and followed the recipe exactly. Although the flavor was good we thought it was a little on the dry side. The photo makes it look like there is something red in the ingredients - salsa perhaps? Next time I will add about 1/2 cup of salsa and I bet it will be excellent.

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Reviewer:

Ima Cook

Reviewed: Jun. 20, 2008

This dish is AWESOME!! I have NEVER had anything this good, not even at some of my favorite Mexican restaurants. We left out the cilantro since we're not big fans, and used 1/2 a can of diced tomatoes with green chiles (drained)...FABULOUS!!!! The flavors just melt together perfectly, with just the right amount of heat. I could not get enough of this, and this is now a favorie side dish in our home!!!

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Reviewer:

PsychoNoodle

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Reviewed: Jun. 13, 2008

Terrific recipe! My whole family enjoyed it and we will definitely make this again! We paired it with Mexican Style Shredded Pork recipe (from this website) and it was a huge hit! I used regular sour cream, that was the only revision I made to the recipe. Thanks!!

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