Reviewed: Feb. 1, 2009

This came out really well. I did add a few things to a double batch: sauted some red onion and green bell peppers a bit, added on can of corn and a can of diced tomatoes with jalapenos (including the juice)and one can of diced green chilis. I used one 16 ounce container of fat free sour cream and the cheese I used was a lite mixture of cheddar, jack, asadero and queso blanco. I left out the cilantro since some people don't like it. I added chili powder and cumin as well. This came out wonderfully, wasn't dry at all. I made it the night before and reheated at the church potluck today.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jan. 31, 2009

Slightly modified adding salsa instead of chiles and cheddar instead of monteray jack

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Nymph24

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Reviewed: Jan. 31, 2009

Really great recipe - super easy. I cooked the rice in chicken broth and added some green chiles. I love the versatility and ease of doing any number of variations from this recipe base!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jan. 28, 2009

This was a fine meal. I made the rice more of a "Mexican" rice by adding hot sauce and tomato paste while cooking then followed the directions. It was really good and I can't wait to eat it again! This will for sure be one of my new side dishes on Mexican night!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jan. 28, 2009

This was pretty good rice but kind of bland by itself (3 stars). I added it with a recipe I found on here called "Lime Chicken Picante" and put it all in a tortilla with lettuce and black beans and then I sprayed lime over it and that was delicious!!! 5 stars for that one!!!

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Amber

Cooking Level: Beginning

Home Town: Oceanside, California, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Jan. 27, 2009

This was decent. But, I do agree with others, it was missing a little something. I didn't have any green chilies, so I added a can of mexi-corn. I also added a little garlic and some cumin. Turned out pretty good and made a good side dish with our burritos.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 18, 2009

I was skeptical about this one because the reviews are pretty mixed. Overall I thought it was good. Nothing extraordinary, but easy and a nice change from traditional spanish rice. I only used about 3/4 cup of rice and only about 2 tablespoons of cilantro, but kept everything else the same. I still got 6 large servings out of it. I served this with shredded chicken chimichangas and refried beans. I have added it to my recipes and will make again. Thanks!

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lilchris

Cooking Level: Beginning

Home Town: London, Kentucky, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 12, 2009

This recipe was just ok for us and kind of bland. We are not huge cilantro fans, so it needed some other seasonings in addition to the cilantro.

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fritzandcole

Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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Reviewed: Nov. 18, 2008

I've made this a couple of times and it goes really good with any mexican dish!

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Kristend

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Reviewed: Oct. 29, 2008

My husband and I both liked this. Per the other reviews, I added more sour cream and black beans. I also added a package of frozen southwestern corn with the peppers and onions. I used instant rice also. This was very good and I will make it again. I only added 1 can of green chilis but will add 2 next time. I think I will also use Pepper Jack cheese to give it a little more zip.

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BeckyMRS

Cooking Level: Expert

Home Town: Skiatook, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 9, 2008

I think this recipe is fantastic. I used some other suggestions adding black beans! I also used brown rice. Made a huge serving and have eaten for lunch for last 3 days! Thanks for great recipe!

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msop82

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 24, 2008

Quite a few reviewers made some comments about it was a little bland, so I spiced it up a bit. I used my own chicken stock when I cooked the rice, as canned chicken broth can be a bit salty. I used a can of Mexi-Corn, a small can of petite diced tomatoes and I used a batch of the Taco Seasoning 1 from this site. (I cut back on the salt and chili powder to protect little mouths.) I whipped the taco seasoning in with the sour cream and a little worchestershire sauce, then added it in with the other ingredients. This turned out really well. I'd make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 23, 2008

This was good but not out of this world. It could have used a little more flavor, maybe hot sauce and a can of jalapeno. I did like it better reheated the second day.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 17, 2008

Excellent. My entire family thought this was super tasty. Perfect for serving as a side on taco night. Will make again for sure!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jul. 30, 2008

I absolutely loved this rice recipe. Had all items on hand except for the green chilis so I cut up some jalapenos from the jar. It was really really good.

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Brooke

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Reviewed: Jul. 14, 2008

I liked this recipe, but mine turned out a little dry even though I added more sour cream and salsa. The taste was good, and if not for the dryness, we would have liked it much better. Nice side dish for taco night.

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ALDAYTON

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Jul. 14, 2008

A great side dish with tacos or burritos. Did take other reviewers advice and near doubled the sour cream and used frozen corn. Also used pepper jack cheese instead of chillies and added a little taco seasoning.

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jasmine

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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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CUPCAKE67

Cooking Level: Expert

Living In: Whittier, California, USA

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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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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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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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tunatwist

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Mexican Sour Cream Rice

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