I couldn't believe how good this was. I used pork loin cutlets, which made the cooking time a little shorter. The brown sugar caramelized and the seasonings worked so well together. Whole family loved it!

I made this for company and it was gobbled up. We didn't find it bland at all - - maybe it depends on the green enchilada sauce brand used? I used a rotisserie chicken, which made the prep time shorter. It was delicious and even the kids liked it. I'll be making it again! Thanks for sharing it...

I gave this 5 stars because it truly does taste like the Mexican rice you get in restaurants, and that is what I was looking for. I was afraid I'd mess up and it wouldn't turn out right, but it was really easy. My rice did not puff up during the first step, but I went by all the reviews that said not to worry about that and it turned out perfect. Thanks for sharing the recipe!

I made this to go with a green enchilada casserole and it turned out great. It was nice being able to put it together ahead of time and was a very refreshing side dish on a hot day. I was concerned about how it would look and taste left over, but it was still yummy the next day.

We had this tonight for supper and my family gobbled it up. I used boneless, skinless chicken breasts and red potatoes. The potatoes were small and cooked fairly quickly. I followed the suggestion of some previous reviewers and put the chicken breasts on top of the potatoes/carrots after searing them. I also used a little less butter and added some olive oil and seasoned the chicken before searing it. We thought it was good and very simple to prepare!

I thought this dumpling recipe was perfect - - just the type of thing my mom and her sisters would make. I made "Slow Cooker Chicken and Dumplings" from this website, but used this dumpling recipe instead of canned biscuits. My family loved it! My slow cooker was on high and the dumplings were ready in exactly 15 minutes. Light, fluffy and yummy. Thanks so much for sharing! :-)

I made this for lunch today and everyone loved it, even kids. The only changes I made were to use 1-1/2 cups of chicken broth and mango/peach salsa (what I had on hand). The chili was thick enough for us. I served it with shredded cheese, sour cream, hot sauce and tortilla chips. I agree with the reviewer who said that 4 servings was more accurate than 6, although if it's served with some corn bread it might go further. We'll definitely be having this again!

I made this recipe with our supper tonight with just a couple of minor changes and we loved it. Even my toddler and picky 7 year old ate it! I halved the amount of butter and used light sour cream. I even left out the sugar and it still had a slightly sweet flavor that everybody enjoyed.