Reviewed: Apr. 18, 2012

This is really good. I'm giving it five stars based on some simple, basic changes. I read other reviews about it being bland, so I sauteed some minced garlic. I added a can of chili beans (others suggested black beans, but I didn't have any), & a few dashes of worchestershire. I substituted jasmine rice for instant and used yellow and orange peppers instead of green. The rest of the ingredients were the same, except I only added 1 T chili powder because I included the liquid with the chili beans. I think I made too much rice because I needed a 15 ounce can of tomato sauce when others thought it was soupy - mine was too dry. I will make this again!!! Kids even liked it.

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

This reminds of a spanish rice recipe my mom made when I was a child, very tasty, just the right amount of spice and my 11 month old loves it.

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Reviewer:

karenh_d

Reviewed: Dec. 8, 2011

not too good

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Reviewer:

equus1jw

Reviewed: Oct. 5, 2011

Good stuff! Bf really liked it which doesn't always happen when I try new recipes. I used leftover rice which made prep faster but otherwise followed to specifications. Nice!

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Reviewer:

Kristi Wilson

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

Very good and quick. My kids loved it! I didn't use instant rice. I used regular rice, cooked it and add it all together to bake. I also used only 4 - 6 oz of tomato sauce so it wouldn't have an overpowering tomato tatse. Other than that it's awesome and I will be making periodically.

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Reviewer:

HotGyrl1277

Reviewed: Jun. 27, 2011

A very good base recipe to add whatever you want. We replaced instant rice with regular (keep in mind instant rice requires 1:1 ratio where regular rice is 2:1 water and rice). We also used cheddar instead of that nasty processed American cheese stuff and added Tabasco Chipotle for a little heat. The dish also could use some texture so we'll try crumbling tortilla chips over the top next time, but I could see Fritos going nicely on top if you're into that.

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Reviewer:

malevolentmuse

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Apr. 29, 2011

DH really liked this, I just thought it was OK. I did add some Worcestershire, a chopped onion and some garlic. I used shredded cheddar instead of American cheese. I think you could just cover your skillet with a lid after topping with cheese - I don't think the baking part is necessary.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 18, 2011

I made as written with the exception of using processed cheese. We used real shredded 4 cheese Mexican. Can't stand the processed stuff. I found it very, very bland. My kids and husband thought it was ok...but they weren't overly impressed.

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Reviewer:

GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Apr. 6, 2011

Good and easy.....used extra lean ground chicken, frozen white corn and 2% velveeta cut into cubes. Great pantry meal.....most people would have these ingredients on hand....thanks!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Apr. 5, 2011

I would have given this 5 stars, but I changed the recipe up a bit. I added peas, yellow and red bell pepper. The diced tomatoes I used had jalapeños and peppers in it, so I omitted the chili powder and I sprinkled with cheddar cheese. I also used brown rice. So delicious, will be making again for sure!

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