Reviewed: May 28, 2009

I try to not revise recipes when I make them the first time, but I broke that policy with this recipe. I had already purchased chicken sausage from Sunflower Market and had that on hand. My husband stated he didn't feel like rice so I substituted Rice Pilaf (okay, so it is still rice!) and made the rice with chicken broth. We didn't have alot of time so I made everything on top of the stove and mixed in a large sauce pan instead of baking it as a casserole. It was very good and I will make it again. Also, I reheated leftovers in the microwave with some grated Mexican mix grated cheese. Really good!

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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: May 28, 2009

Tasted okay. Me and my husband have made this twice and both times we dont feel good after. It feels very thick and unhealthy.

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Reviewer:

Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

Reviewed: May 6, 2009

This recipe is awesome, just the way it is. Very delicious. Serve with a salad.

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Reviewer:

Sandy Godin

Cooking Level: Expert

Home Town: Pembroke, Ontario, Canada

Reviewed: May 1, 2009

We really enjoyed this easy recipe. Too spicy for our young kids so we had leftovers. I used the leftovers in the Tuscan Soup recipe a couple of days later and it was awesome! My mother-in-law loved it!

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Reviewer:

kasper

Reviewed: Apr. 30, 2009

yum! a bit spicy but easy and yummy. filling too. i also recommend adding a can of kidney beans -they really made the dish.

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Reviewer:

TinLizzy

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA

Living In: Jonesboro, Maine, USA

Reviewed: Apr. 23, 2009

Was cooking this when my son came into the house. His comment was "Mom that smells good". After eating it his comment was "good job". I found this recipe very easy to cook and the taste was great.

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Reviewer:

Judy

Reviewed: Apr. 16, 2009

This was really really good. I used mild italian sausage that I cooked and then cut up into chunks. I am adding this recipe to my regular rotation! YUMMY! Leftovers were great too.

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Reviewer:

Lorie519

Reviewed: Apr. 15, 2009

This dish was very easy to prepare and cook and packed with flavor. After reading the other reviews, I decided to cook this on the stovetop. I made the following revisions: I used 16 oz. hot Italian venison sausage and sauteed the onion and garlic with the meat. I added 1 chopped cubanelle pepper, an 8 oz. pack of fresh mushrooms, a 28 oz. can of diced tomatoes, 1 teaspoon red pepper flakes, 1 can of chicken broth and 1 cup uncooked rice. After bringing to a boil, I covered the pan and simmered for 20 minutes. The rice was still not done, so I needed to cook for an additional 10 minutes. I found there to be way too much rice, so next time I will scale back to 1/2 cup and 1 cup of broth. Thanks for the recipe and all of the helpful reviews!

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Reviewer:

mamafalzone

Cooking Level: Intermediate

Living In: Wells, Maine, USA

Reviewed: Apr. 11, 2009

Needs more liquid for the rice, and more sausage. Also, try to put the rice on the bottom as opposed to scattered throughout. We had some rice that was on top that didn't get enough liquid and was quite crunchy! Great flavor though.

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