Reviewed: Nov. 29, 2009

This is good, but I think we'll stick to my version because my two year old thought it spicy.

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Reviewed: Nov. 13, 2009

My husband couldn't believe this was home made. He ate it up! I did add a can of corn, black beans and rotel. Easy and delicious along side any mexican dish.

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MImom

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Linden, Michigan, USA

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Reviewed: Nov. 2, 2009

I have made this recipe a few times now...it's awsome...we omit the black olives and use tomato sauce as well as a can of rotel style tomatoes (w/ green chiles). I cook it as a side to burritoes, enchiladas, quesadillas, and fajitas....thanks for a great recipe

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Tamara

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

This recipe is AWESOME! We LOVED it! Black olives is one of our favorite foods so this is perfect. I had no idea how to put rice in tacos and have it taste good. Now I know how to make is taste amazing. Thanks so much! And I can't believe I had all the ingredients already. Although I didn't have "instant rice", I just made some in 15 min. and added the rest of ingredients. I fried corn tortillas, made some taco-seasoned shredded chicken with diced tomatoes, put that on first and then the rice mixture. It held all the chicken in place and no need to top with cheese since it's already mixed into the rice, just some sour cream. YUMMY!

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April

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Reviewed: Aug. 23, 2009

i just got done making this recipe, and i think i have a new fave with a couple changes (hence the 4 stars). i used 2C instant brown rice to make it thicker. added one can of black beans, drained and rinsed, and a can of diced fire-roasted tomatoes after the rice was done cooking and returned it to low heat to warm through. i omitted the olives because i'm not a fan. also, instead of using a packet of taco seasoning i used 2T of "taco seasoning I" from this site. i didn't think it even needed the sour cream or cheese so why add the fat and calories. i guess you could put a dollop of sour cream on top and a sprinkling of cheese to serve. really good base recipe though.

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mdelzell

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Reviewed: Aug. 20, 2009

this was great! i was making chicken quesadillas and wanted to throw some extra oomph in since i didn't have much chicken on hand and this was perfect. i added enchilada sauce instead of tomato sauce, as i didn't have any on hand. i'm sure it would be good w/ tomato sauce, but the flavor of the enchilada sauce so tasty!! will definately keep this recipe in my arsenal! in fact, using the leftovers tonight as a filler for beef burritos!

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kristeniscooking

Cooking Level: Intermediate

Home Town: Quincy, Michigan, USA

Living In: Syracuse, Indiana, USA

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Reviewed: Aug. 4, 2009

This was good and very simple. I made it with quinoa, fresh tomatoes pureed with tomato paste, and my own taco seasoning (green and red chili powder, cumin, garlic). Instead of cheese and sour cream, I mixed in fresh guac, and I added a splash of red wine vinegar and some roasted green chiles, which gave it a nice kick. This would be great in a burrito.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 2, 2009

I thought at first that 6 oz. of black olives was too much, but I was wrong. It didn't take long to prepare and was done as soon as my taco meat was done.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Jul. 19, 2009

This was fine - nice and quick. The flavors tasted a little strange together but was easy to put together at the last minute. Honestly I'd rather just fix a Lipton rice side. But thank you for the recipe!

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lsimon99

Cooking Level: Intermediate

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Reviewed: May 8, 2009

it was ok

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alejandra

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Reviewed: Apr. 3, 2009

This was pretty good, but I had to substitute boullion for the broth, and diced tomatoes for the tomato sauce (this was what I had on hand). My sweet daughter in law bought handmade tamales, and we needed a side dish in a hurry. This fit the bill with my substitutions. The family liked it. I would probably make again, following the directions to try it as written. All in all, a great recipe!

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Goldilocks19

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Bend, Oregon, USA

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Reviewed: Mar. 15, 2009

probably the closest to authentic spanish rice i've made. instead of the chicken broth, i used a goya sazon. i also added black beans. this would also taste good w/ corn added in.

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Pattiokmac

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Reviewed: Feb. 25, 2009

Yumo! My family loves this (as long as I don't make it too spicy). Thanks for the recipe.

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mia_pia_garcia

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Reviewed: Feb. 16, 2009

Easy taco rice. I used Bill Echol's taco seasoning recipe for this. In addition, I omitted the olives.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Nov. 12, 2008

I made some changes based on other reviews, and was very happy with the result! I used long grain rice (not instant) because it was all I had, and simply adjusted the cooking time accordingly. I used only half the packet of taco seasoning. I omitted the olives and added refried beans instead (was going to do black beans but didn't have 'em). The end result was very tasty. It still had enough spice to be good, and was a little more substantial than rice alone wouldn't been. I will definitely make this again!

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dandygirl

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

Very yummy! A tid bit spicy.

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ItsMegz8322

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Reviewed: Aug. 5, 2008

This is so delicious. My husband can't get enough of it. I usually add extra cheese - I'm a cheese lover. :)

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whitv

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Reviewed: Jul. 24, 2008

Wow! What a great side dish! Served this tonight with salsa chicken and beer margaritas (both from this site). Followed the directions to a T except for substituting taco seasoned shredded cheddar cheese for mild cheddar called for. Opened a 1.25 oz. pkg. of taco seasoning and used 1 T for salsa chicken and rest for this (probably very close to the 1 oz. called for). I was worried at first b\c my rice seemed "soupy", but by the time my bf and I helped ourselves to a second serving, it was just right! Thanks for a great recipe to add to my collection. : )

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