Reviewed: May 14, 2012

I agree what another said, waaaaaayyyy to salty. I wish I would've seen that review before I made it. The flavor is fantastic, I will definitely make it again, just without the extra salt.

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Reviewer:

Michelle McCormick

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Newport Beach, California, USA

Reviewed: May 5, 2012

This was such a quick dish to whip up last minute and oh so yummy. I made a few changes due to not having exact ingredients on hand. Instead of tomato sauce and green chiles separate, I used a can of diced tomatoes with green chiles. I used low sodium organic broth and added no additional salt. I cut the cheese to 1 cup and used a colby/jack blend. Paired it with black beans,spicy carnitas and fresh corn. My family devoured it! Will definitely be making this rice again and again.

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Reviewer:

ajourney

Reviewed: Apr. 21, 2012

Had an extra couple of people show up for dinner and had to add something to the chicken enchiladas and stuffed shells...Had everything on hand to make it....total life saver and really good :)

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Reviewer:

MaureenB

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

I used a mixture of EVOO and butter to brown the rice in. I used organic chicken broth in this recipe and I omitted the additional salt called for in this recipe. I cooked this whole recipe in my cast iron skillet. I cannot tell you how many times I've burned rice in my normal sauce pans on my gas stove--cooking it in my cast iron skillet was cake. Not one single problem. My family enjoyed this rice--my youngest boy asked for a second helping which he NEVER does. I'll make this again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 29, 2012

Used this with brown rice and came out really good. Took a little more cooking time.

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Reviewer:

jdeppel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Reviewed: Mar. 16, 2012

kids went back a few times for this..and yeah i didnt use as much salt as asked for...yummy

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Reviewer:

happyasalways32

Reviewed: Mar. 2, 2012

Yummy!! I decided to whip this up with stuff I had around the kitchen. I didn't have any tomato sauce or green chiles, so I substituted 3/4 cups of my favorite salsa in place of those two ingredients. Turned out wonderful! I agree with one of the other reviewers about it being very salty, so I recommend cutting the salt in half, too.

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Reviewer:

Redwngs13

Reviewed: Feb. 14, 2012

Very Very good! I agree with the salt (only used half), but I could see how the recipe includes that, as I'm sure every mexican joint in town uses even more salt than that! Used this rice in a black bean burrito and it was spot on. Definitly the most tasty long grain rice recipe I have ever made.

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Reviewer:

FSU-TOM

Reviewed: Jan. 13, 2012

This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it!

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Reviewer:

happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

Reviewed: Jan. 13, 2012

Amazing! Cooked exactly as written and couldn't be better. The chiles really make the recipe. Don't leave them out! This recipe is definitely better than my favorite Mexican restaurant's rice.

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