This was a good jumping off recipe where flavors are concerned. What interested me the most was the method of cooking the rice. I used veggie broth, added much more seasonings, substituted 2 cans of mild green chili for the green pepper and instead of tomatoes I used tomato sauce. Perhaps these changes had something to do with the fact that it took the 15 minute cook/15 minute rest twice before my rice was cooked through? I had the rice for breakfast this morning and it was delicious again :) Thank you.
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This was a good jumping off recipe where flavors are concerned. What interested me the most...