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Made it tonite and even the one year old liked it! I par-boiled my brown rice for 20 mins and I made my own cream soup by making a roux and adding chicken stock powder. Baked for 30 mins. Very yummy and like the chicken and rice you get at the Mexican restaurants.
This recipe was ok, however, after all the rave reviews I too was expecting more. I utilized canned chicken and mixed it in with the rice and added a can of green chilies as well. It was good and my teenage boys chowed down on it, but my husband and I found it to be lacking flavor. The rice took quite a bit longer to cook than called for.
This recipe caught my eye as I was trying to use items I have in freezer & pantry. I thought I would try to fix it in the crock pot (due to the extreme heat) and it does work. I wasn't sure how long to cook it, but 4 hours on HI for 4 breasts (2.25 lbs) was too long. The chicken was dry and the rice over cooked. Next time I will go for 3 to 3-1/2 hours and increase the water (may sub out low sodium chicken broth) by 1/4 cup. I think it would also be good to add in a poblano or green pepper & maybe a can of chopped green chilies for a little extra "zip". Over all, very nice, EASY recipe that I will make again. Thanks for posting and I will re-review when I make again. :)
It was okay....The chicken was moist, but the rice was undercooked. The flavors are a little bland. I definitely recommend adding Sriracha sauce to the mix. Also...I don't really understand why it's "Spanish"??
I think this could be a good recipe for kids, but not really for grown-up taste buds.
My dinner turned out very well. I cooked in a 3qt dish since I did not have a 2qt one. For the chicken I seasoned with garlic salt, chili powder and some ground white pepper on both sides. In the rice I added cut green peppers, pepperoncini, and onions a lot more chili powder. I had no problem getting my rice to cook but I also use medium grain rice and a convection oven. Because I cannot find good black beans now that I live in the northern US, I added red beans instead and cooked for 40 minutes at 350 (convection oven) and it was completely done!
Excellent! I am making this for the second time because the entire family loved it!
Holy cow! This is a favourite in our house - an absolute favourite! I've made some small substitutions to make it fit into my diet, but this is fantastic!
I cube the chicken and mix it in with the rice, as it takes on the flavour even better. Instead of adding salsa, I add original Rotel, and I omit the beans and corn in favour of chopped up peppers and a finely chopped stalk or two of celery. Instead of adding water, I add a little chicken broth - just for some extra zing! Sometimes I also add some jalapenos.
This recipe has a super solid foundation of awesome, and I highly recommend it! Make changes so it suits your taste - you can't really go wrong!
My rice was soggy and the chicken was bland.
Wow. Talk about EASY! Followed the recipe exactly and it was delicious. The only thing is because I needed to leave it in 10 more minutes for the rice, the chicken over cooked a bit. Next time, I'm going to cut the chicken into bite sized pieces and add to the rice mixture, hopefully keeping it moist. We'll see! Thanks for the GREAT recipe!