Shapeweaver, I more or less followed the ingredients that were listed from the original recipe Jeri Dobrowski posted. I added the dried minced onion, so then I didn't have to chop any onions. I only added a 3/4 tsp of the salt, since I also added some salt to the rice while it was simmering. Plus I added 2 tsp of the Worcestershire sauce, and I also added 1/2 a tsp of Tabasco sauce. A bit more of the hot sauce gave the hot dish I nice "kick" to it!! I did want to mention though, that I didn't add the entire amount of cooked rice, and I'm glad I didn't, as it would of been waaay too much rice. Instead I only added about 1 cup. After all the ingredients were added to the skillet, I didn't bring it to a boil, I just simmered the hot dish for 10 - 11 mins., turned off the heat, topped with the cheese, covered the pan, and let set for 2 minutes to melt the cheese. As for the green beans, they tasted ok, but next time I think I'm going to add corn instead. I ended up topping the hot dish with shredded Colby & Monterey Jack cheese, as I didn't have any Mexican cheese. The added cheese was a nice touch to this dish. Shapeweaver I did want to let you know, the original recipe states to add an 1/8 tsp of garlic powder, and that's what I added. With all that being said, shapeweaver I wanted to let you know... that I truly enjoyed this hot dish!! It was quite delish!!