Reviewed: May 20, 2009

I used two cups of cooked brown rice. I also sprinkled the chicken with taco seasoning instead of paprika, but it was still on the bland side. I cut the chicken breast in half, lenghtwise to increase the serving size and to speed up cooking time, but it still took 45 minutes. I also dumped in a can of pinto beans, but I think black beans would look better. Mine came out more soupy than I expected, but I think that has to do with the cooked rice and fluid ratio. Needs a little tweaking.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: May 15, 2009

Excellent and easy. Everyone loved!Thanks

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Reviewer:

jtblepps

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Escondido, California, USA

Reviewed: May 3, 2009

I liked it, but my husband didn't. He thought 1) it was too spicy and 2)it would be better as a side dish. I kind of agree with #2. Take out the chicken and you've got an awesome rice side.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Gulfport, Mississippi, USA

Reviewed: Mar. 15, 2009

This was a very easy recipe that would be great to throw together after work. I added a touch of cayenne pepper to spice it up for me and I used a mix of brown and long grained white rice. I liked the idea of adding black beans from other reviewers. Very moist and tender chicken.

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Reviewer:

topdeb

Reviewed: Feb. 18, 2009

The flavor was great, but my rice didn't cook all the way. I'm willing to try it again with extra water for the rice, or cooked rice added at the end. :D I did add a little extra salsa. Garnish with cilantro for a really nice meal. YUM

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Reviewer:

valandtim

Reviewed: Jan. 13, 2009

Very easy, cook rice beforehand

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Reviewer:

BostonBaker

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Jan. 10, 2009

My boyfriend and I absolutely loved this! I chopped up the chicken and mixed it in to make it more like a casserole. We are it with chips and thought it was fabulous!

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Reviewer:

RACHEL4BAMA

Cooking Level: Intermediate

Home Town: Northport, Alabama, USA

Living In: Tuscaloosa, Alabama, USA

Reviewed: Dec. 11, 2008

I have made this dish several times and have never had a problem with the rice being undercooked or hard. (Maybe that's because I usually add a few extra minutes to ensure the breasts are cooked all the way through!) I usually omit the corn and instead add sliced jalepenos for a kick! The oils from the jalepenos come out during cooking, so the rice gets really spicy!

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Reviewer:

Lilly'sCookin!

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Nov. 26, 2008

Very tasty! However I had rice issues too. Maybe precooking the rice might help.

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Reviewer:

BIZZYBLOND

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Gainesville, Florida, USA

Reviewed: Nov. 12, 2008

I made this recipe according to directions except I added brown rice. The rice was HARD so you do need to cook the rice 1st. I will make again adding as others suggested more rice and corn. I also cooked the boned, skin on chicken 1st (in a cooking bag) and cut it up and added instead of whole breast as used in recipe. It was good except the rice was hard. I will make again.

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