Reviewed: Mar. 26, 2012

This was really good. I used cooked brown rice so I left out the chicken broth, subbed zucchini for the pepper and added mushrooms.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 28, 2011

See my notes for changes to suit my family's tastes.

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Reviewer:

Marilyn

Reviewed: Sep. 7, 2011

Easy, fast and really tasty! I substituted the frozen corn w/canned because thats what I had. Turned out great. Even my husband liked it, and he is picky when it comes to all in one type meals. =)

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Reviewer:

jlbarnard

Reviewed: Jun. 16, 2011

The 2nd time i made this, I cooked the chicken, peppers and onion in lime infused oil instead of olive or vegetable. It was even better! Yum!

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Reviewer:

Ilvmy (retired) 19d

Reviewed: May 5, 2011

First, I think the name given to this recipe might turn people off; you don't have to have cold cooked rice ahead of time, and it's more low-fat than "fried." I make this at least every couple of weeks. My Elementary aged boys love it. The only change I've made lately is to use brown instant rice to make it a bit healthier, and let it simmer a bit longer. Also use Pam instead of oil. Easy to adjust "heat" with cayenne and salsa. If your kids don't like "chunks" of tomato, use picante sauce instead. If I'm in a real hurry, it can be speeded up by using a can of Mexicorn and a bit of instant minced onion in place of green pepper, onion, and frozen corn.

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Reviewer:

cincytoby

Home Town: Cincinnati, Ohio, USA

Reviewed: Apr. 7, 2009

Ah, it's okay. Easy and light so that makes it worth making again but not my favorite tex-mex dish.

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Reviewer:

tomsuelaw

Reviewed: Mar. 29, 2009

I really enjoyed this and it was quick and easy. I used 2 indivually packaged chicken breast halves, and even though these breasts are on the small side,the dish had plenty of chicken. I used only a cup of frozen corn, but added a can of drained black beans. I did use leftover rice rather than instant, so the dish was a bit gloppy. Not sure why they named this fried rice, but it was very good, especially with a dollop of sour cream.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Feb. 24, 2009

My family loved this. It was so quick and easy. It had just enough spice. It was great served with sour cream. We also put tortilla strips on top. I will definitely be making this again.

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Reviewer:

april

Reviewed: Oct. 3, 2007

I used left-over brown rice (that I freeze and use as needed) in this fun recipe. I just reduced the amount of broth by half to compensate. The only kind of chicken I had was breaded, so I baked that separately and served with it. I did skip the last ingredient as I have two toddlers that needed to be able to eat this, too. It was plenty spicy with just the homemade salsa that I used in it. I will make this again!

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