Reviewed: Jun. 11, 2007

Super simple. Super yummy! I did add 1 lb ground beef to make it a full meal for my meat-eaters, and used instant rice (used the stock in an amount=to what the box of rice said). Flavor was great. Served with tortilla chips and topped with shredded cheese. Family ate it like a dip. Even the picky 5yo!

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Jessifer

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Reviewed: Jun. 3, 2007

Nice change from Spanish rice. Great flavor. Kids even liked this one.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: May 26, 2007

Good basic recipe. I didn't have frozen corn or chicken stock, so I substituted canned sweet corn and replaced the chicken stock with 1 vegetable bouillion with 2 cups of water. I also doubled the amount of cumin listed and added 1 tsp of Chipolte Chile powder, 1/2 tsp ground black pepper and a dash of salt. Served with blue corn chips. Delicious.

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Leslie

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Reviewed: May 22, 2007

This dish is good, but I like a little more flavor. Next time I will use more of the spices. Perhaps double? I think this would also be very tasty with some fresh, chopped cilantro (I didn't have any on hand). Will definitely make again.

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