Reviewer:

Reviewed: May 4, 2007

This was absolutely delicious...the only thing I did differently was to use instant rice, it was fantastic...this recipe is going to be a keeper for me!

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13 users found this review helpful

Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Sep. 27, 2006

A Hit! My fellow employees and myself are doing a diet together and so I shared this recipe with everyone. I added chicken to mine. I will add a little more cheese and sour cream, and will replace the green chiles with diced onions or peppers next time. Thanks for a new favorite!

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Reviewer:

Jenna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 12, 2004

Easy to make, tastes great. I added extra sour cream and cheese and topped with black olives. Delicious!

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11 users found this review helpful

Reviewer:

NICKIME

Reviewed: Oct. 27, 2004

This was very good. Substituted parsley for cilantro as I always do. Good leftover. Mark even put this in his burrito. Thanks.

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3 users found this review helpful

Reviewer:

Jodi

Cooking Level: Expert

Living In: Dubuque, Iowa, USA

Reviewed: Jul. 11, 2006

Very flavorful dish. I even made this for 70 people and it turned out great.

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Reviewer:

Tania

Reviewed: Sep. 5, 2006

My super picky 10 year old ate so much of this I thought he was going to pop! He even wanted some for breakfast the next morning!! It was very tasty!

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1 user found this review helpful

Reviewer:

docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

Reviewed: Nov. 29, 2006

This is a great recipe to accompany a mexican dinner. It does take a bit of work, but a nice change from the boxed variety of mexican rice. Very yummy!

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