This went over VERY big at our house. I did make some changes. I used the basmati rice that I had on hand. For my double recipe I used 1/4 c. dehydrated red bell pepper instead of green pepper. I'm not much on chunky tomato so I used (2) 8 oz. cans of no-salt plain tomato sauce, a can of chopped green chilis and a dash of chipotle powder. I used jarred chicken base with the water plus a little additional water. I also used the hints that Jodi Lynn kindly provided, except for the garlic and parsley. I cooked about half a package of turkey bacon for the grease (put away the cooked turkey bacon for the next day's use) and then used oil to make up the difference. Served it up on flour tortillas along with some refried beans, sour cream, ground turkey cooked with fajita spice and then Eagle Brand Creamy Lemon Pie (from this site) for dessert. He has talked about that rice constantly since I made it last week and has been asking for me to make it again so I'm making it tonight. It's going into my regular rotation, needless to say, LOL. Thank you for posting this recipe.
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