The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 13, 2008
Wonderful! The whole family loved it...especially my picky husband!! I didn't change a thing!
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Cooking Level: Intermediate

Home Town: Pine Bluff, Arkansas, USA
Living In: Springdale, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 19, 2008
I was delightfully surprized by this recipe. It was YUMMY!! I made the following changes.... I used wild rice instead of white instant. Just cook the rice according to directions... and I used "Sam's" black bean and corn salsa for the salsa add. This recipe will go into my scrapbook of favorites and will be served again and again. Trisha
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 11, 2008
This recipe is so easy and gets great reviews from the family!
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Photo by Rachel Timmerman

Cooking Level: Intermediate

Living In: West Allis, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 23, 2008
Very quick and easy! I did however only use about 4oz cheese instead of the 8 oz and it was plenty cheesy. This was also good for left over's hot or cold w/ tortilla chips.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 11, 2008
Great recipe, my boyfriend loved it! Very little effort for a great meal. I changed a bit by using 16 oz. of salsa, using brown rice instead of white and I added a tbsp. of red pepper flakes for some extra spice. I'll definately be making this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 8, 2008
My husband enjoyed this but I didn't even finish my first helping... I expected more flavor than it had, and I even tossed the chicken in taco seasoning before cooking. If I make it again, I will use a spicier salsa to add some flavor.
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Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Jun. 8, 2008
5 stars! I will definately make this again. The calories aren't too bad if you use brown rice and stick to the portion size. mmmm!
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Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 21, 2008
This was pretty good, i agree with other posts putting it in a burrito shell is better, i added sour cream and it is great. made it several times already
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 20, 2008
This recipe is really good. We added a can of corn to it. It is also really good with Salsa Verde Doritos. We will definitely be making this again!
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Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 22, 2008
Good as a filling for tacos, but not much by itself. I was pretty disappointed by this one, but looking at the ingredients I don't know what I really expected.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 15, 2008
This was pretty good :-). And super fast too. Can't beat that when you've got 4 kids ages 5 & under! It's really good w/ tortilla chips too. Adding a sprinkling of onion powder, garlic powder, & chili powder w/ the salt & pepper are the only changes that I made. I will definitely make again but will try to cut down the sodium by not sprinkling the salt on the chicken & possibly using a low-sodium broth. I found myself drinking a lot of water as I stuffed my face ;-).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 11, 2008
Of course, this turned out great :o) ... I used a couple of shortcuts to make it even quicker. When I boil chicken for a stew I cook up extra for meals like this. It'll keep in the fridge a good while, and I can throw it in a bowl with some precooked rice (I always make extra when I cook some up, it'll also keep a nice while in the fridge), some fresh salsa, low fat sour cream, pre grated cheese, stir it all up, plop in a casserole dish, top with more grated cheese, pop it in the oven for as long as I feel like (20 - 45 min @ 350 or so) and - voila! We're good to go! Next time I'm going to add in some sliced olives, and double the amount I make (to wrap in tortillas the next day).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Apr. 10, 2008
So simple, yet so good! So quick... I had this on the table in 30 minutes (including defrosting the chicken). I used plenty of garlic powder while cooking the chicken and added a can of whole kernel corn. I used Black Bean and Corn Salsa from Wal-Mart, which was really good in this. I also only used 1 cup of rice and found that was plenty. Served with warm flour tortillas and sour cream on top. Yum! Thanks!
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 2, 2008
This chicken was so moist because of the chicken broth. I also added a package of taco seasoning to give it more flavor and made with brown rice and reduced fat cheese to make it more healthy. My husband and I loved it!
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Cooking Level: Intermediate

Home Town: Liverpool, New York, USA
Living In: Holliston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 28, 2008
I followed this recipe exactly. The rice turned out perfect and it had an excellent taste! We topped ours with sour cream and wrapped it in tortillas. My husband didn't even leave any leftovers, he loved it so much. Also- it is SO quick to make! It was done in around 10 to 15 minutes. I will definitely be making this easy delicious recipe again.
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Cooking Level: Intermediate

Living In: Orem, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 23, 2008
Michael didn't like
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 30, 2008
Wow, what a great recipe! I added sour cream and a can of drained black beans, next time I cook this I'll also add a can of corn and green peppers. My only suggestion is to cook the rice seperate then mix together. My rice wasn't fully cooked even after letting it sit close to 20 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 19, 2008
I have been making this for years. My husband has always loved the leftovers because this dish becomes even more flavorful the next day. I have even put some in a tortilla with beans the next day to vary it.
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 18, 2008
Really good. Just a little salty. Try low sodium broth next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 2, 2008
This is a very easy and delicious recipe. I cut back on some of the rice. I really enjoyed it and plan to maked it again soon for friends!
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