Reviewed: May 15, 2012

It was good, had some kick, but too tomato-y for us. Made for a different dish, but not something we will make again.

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Reviewer:

Backwoods Baker

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

Very good flavor. Good with modifications written by first reviewer. Will definitely cook on stove-top next time, halve the amount of sausage to reduce the fat, not add extra salt, and try to fit in extra veggies. I will probably use sweet sausage instead of spicy but it wasn't too bad spice wise. My husband loved it. I might add twice as much rice and broth next time b/c it was very meaty.

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Reviewer:

AmberBillerica

Cooking Level: Beginning

Home Town: San Jose, California, USA

Living In: Billerica, Massachusetts, USA

Reviewed: Mar. 31, 2012

Did not like this recipe at all!

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Reviewer:

Ctyndal

Reviewed: Mar. 31, 2012

He loved it! Used 2 cans diced tomatoes undrained w/out salt, 1.5 cups broth, 16 oz sausage, short grain rice instead of long and that way it only took around 45 mins to cook. And only one large green pepper.

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Reviewer:

mch86

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

Just made this for dinner, and it was superb. Only had 16 ounces of sausage but would definitely recommend the full amount for next time. Used only one bell pepper and added 1 1/2 cups fresh mushrooms. As per previous reviews I subbed diced tomatoes for the whole, reduced the cayenne and pepper to a pinch of each, and only used 1/2 tsp salt. I also cooked it the whole time on the stove just to make things easier. This was a super easy, quick meal to make, and I loved that I had everything on hand already. Definitely a keeper, especially for when I'm short on time. Thanks!

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Reviewer:

D Stickles

Cooking Level: Expert

Reviewed: Mar. 9, 2012

I wasn't a fan of this. Perhaps the sausage I used didn't add enough flavor or spice. My family liked it but I had made something similar with ground beef and a jar of salsa before, from another recipe that we all enjoyed a lot. So personally I would stick with that recipe over this one, but I hope anyone else who tries it has better luck than I did :)

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Reviewer:

Sunlitme

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

This recipe is good and easy to make. I used regular sausage as I only have those in the house. I only usede 1/4 tsp of cayenne and added mushroom.

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Reviewer:

PennyM

Reviewed: Feb. 14, 2012

My family loves this recipe!! I made it exactly as is except for cutting back on the cayenne pepper. I have one suggestion for everyone who says the rice is not cooked or is crunchy which is how mine turned out the first two times I prepared the dish. I now cover my pan with aluminum foil when baking in the oven. The dish has come out perfect every time since then and is always done in the one hour baking time. Hope this helps everyone who loves this dish as much as we do.

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Reviewer:

tsmayol

Living In: Lewisville, North Carolina, USA

Reviewed: Feb. 1, 2012

This was really good. The only thing I changed was that I used regular sausage because of my kids. Other than that it was good. The rice took a little longer than usual so I added a bit more water. All in all it was good.

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