Reviewed: Nov. 27, 2009

WOW! This was amazing! I did tweak it a little for our tastes. I used fresh spinach and added it to the onion half way to tender, added a tablespoon of minced garlic and halved the cheese with shredded cheddar and Monterrey Jack, then sprinkled some cheese on top to brown. My husband will not eat spinach and this was a great way to get some in him. He loved it. I will make this often!

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mymansaminitrucker

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Reviewed: Nov. 23, 2009

WAYYYY to hot. And we like spicy, but this dish should not be spicy, it overpowers the spinich taste.

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Tamara

Cooking Level: Intermediate

Home Town: Lisbon, Maine, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Oct. 29, 2009

Awesome. I used jarred and drained jalapenos... and I would definitely use less next time or fresh jalapenos.

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Stephanie

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Reviewed: Oct. 2, 2009

Yummy! The only things I did different was I doubled the amount of rice and I used brown instead of white. This got my 8 year old (and myself) to actually eat our spinach! The 4 year old was skeptical but she ate some. DH absolutely loved it. I will be making this again I am sure.

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MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 2, 2009

This was amazing! I tweaked it a little to suit.... I used 100gms of rice and cream of mushroom soup instead of cream of chicken. I used about 2 teaspoons of finely chopped pickled jalepenos and added 4 sliced mushrooms, 2 crushed garlic cloves and a dash of cayenne. For the cheese I mixed in grated mozerrella and then put a thin layer of mozzarella over the top, which came out nicely browned. I served it with lemon wedges and my partner and I loved it! I may try it with some crumbled feta added next time.

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Sez

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Reviewed: Jun. 30, 2009

Loved this! The flavor was amazing, enough said. Next time I'll use less jalapenos for those in the family who can't handle the spicy. Will make again!

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kmoyeda

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Reviewed: Jun. 19, 2009

This recipe was a hit in my house. I used canned jalapenos and tend to have a heavy hand with anything spicy but everyone ranted and raved. I followed the recipe for the most part and only modified a few things. I did add a can of quartered artichokes that I diced and tossed in. I also just used shredded cheddar but thought it would be a nice addition to put shredded parmesan in as well. I only did a small amount of the parmesan in the mix, but did spread a good amount on top of the dish right before baking! It came out so wonderful and I can't wait to make it again. Thanks for the recipe!

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Alexandra

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Agoura Hills, California, USA

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Reviewed: Mar. 28, 2009

Until I learn how to edit my own recipes I will write a review. I usually use 1 cup of uncooked rice. If I don't have fresh jalapeno, I add jar jalapeno to my liking. More milk may be added. I am a "taste as you go" cook, so it's hard to get the measurements right. Hope you all enjoy!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Mar. 24, 2009

We really liked this recipe. The end result was very good but I changed some ingredients to fit what I had in the pantry. I used basmati rice I recommend this over plain white, then I doubled the rice amount because it just wasn't enough for my family, I also doubled the milk but still used one can of soup. I added mushrooms , garlic and some green onion that I sauteed. I used regular cheddar cheese instead of processed. It was scrumptious! I will make this one often.

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jeanie zucchini

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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Reviewed: Mar. 22, 2009

I doubled the rice, water, and milk amounts....didn't have jalapeno so I added about 1/4 tsp red pepper and used 1/8 tsp of of black pepper. also put on some french friend onions on top for the last few minutes of baking

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Mar. 16, 2009

This was ok. It wasn't as tasty as I thought it was going to be, but it was a nice healthy side dish for the chicken we made.

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 27, 2008

Except for omitting the jalapeno peppers, adding 2 small cloves of garlic, and a bit of milk before baking (because I mixed it the day before and much of the liquid had been absorbed) I prepared this for a Thanksgiving get together. Some people thought it was a casserole...Others thought it was a dip. Everyone loved it. Received several requests for the recipe. ELI3LEG thank you!!!

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SKERICHERI

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Reviewed: Oct. 6, 2008

I made this for Sunday lunch and everyone loved it. I had to put another recipe in the oven during dinner so we could have seconds! I left out the cheese product and it had great consistency.This will have a place on our table for a long time.

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hereachick

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 30, 2008

I made this recipe, but used about 3 cups cooked rice (Zatarain's), 3/4th's of a bag (9 oz.) of fresh spinach, 1/2 small green pepper (don't like jalapenos and didn't have any green chilies), and added 1/2 cup julienned carrots and used garlic powder. I cooked the carrots and green pepper with the onions and spinach separately. I sprinkled the top with cheese instead of adding it to the mix. It was delicious. This recipe is so versatile. A real keeper. Thanks!

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psweston

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Reviewed: Sep. 23, 2008

I doubled this recipe, but NOT the spinach. It was perfect. I also used Cream of Mushroom soup instead of chicken. Will definately make again.

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Sue Steadman

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Reviewed: Aug. 17, 2008

Great & delicious!!

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Nurul

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Reviewed: Jul. 11, 2008

Even though I had to use what was available in the kitchen this is a great combo of ingredients and I will have to get the peppers for the next meal. I used fresh spinach, wild rice, cream of mushroom, white onions and gouda cheese. Thanks it went well with the roasted chicken!

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CookinAK

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 14, 2008

Excellent. I used a bunch of fresh spinach rinsed and pulsed in the food processor. I used 1/4 cup mozzarella and baked for 40 minutes. Will make again, often.

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SPARKLE33

Home Town: Fort Collins, Colorado, USA

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Reviewed: Dec. 29, 2007

This was wonderful! I followed the recipe exactly only substituting real shredded cheddar for the processed cheese. I also covered the top in shredded cheese. Wow! we loved it. I am sure this dish could also be made without the hot peppers and still be delicious for those who don't like their food with a kick. Thanks for this delicious recipe!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Oct. 14, 2007

This was absolutely scumptious!!! I made a couple of changes, however. I used brown rice and used more rice than the recipe called for. I did not use jalepenos because I didn't have any. I added some garlic as another reviewer suggested, and also 1/4 tsp white pepper for a little kick. I also added about half a cup of jullienned carrots, which I sauteed with the onions. They were delicious! I topped it with bread crumbs, too. And I actually omitted the cheese entirely, but the good news is I didn't miss it AT ALL - if you're trying to cut back on calories, don't be afraid to leave out the cheese! It's the kind of recipe you can really play with to suit your tastes - wonderful, I will be making it again and again!

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