By ChrisF on October 04, 2004
Photo by ChrisF
Photo by ChrisF
"Had this recipe since 1993 first time making it. Hubby really liked it! Not spicy at all, but for those that want more zing it would be easy to kick it up a notch or two!"
Serving Size: 1 (257 g)
Servings Per Recipe: 7
"A hit in our house! I use parboiled brown rice to make it healthier and it tastes great."
"Nice flavor. Not too spicy, next time I'll add more chili powder and maybe some jalapenos for heat. I used brown basmati rice and it didn't cook enough, even with extra time. I would pre-cook the rice beforehand. Overall, a great dish!"
"I really enjoy this meal with some thick cornbread. It is great. Today I realized I only had about 1/2-2/3 the amount of tomato juice that I needed. I just made up the rest with some spaghetti sauce I had in the refrigerator and it tastes great."
"Just made this and it was awesome. I used fresh pinto beans that I had frozen. Also I didn't have any green chilies so I drained a can of Rotel and added that instead. After I took it out of the oven I topped it with some shredded smoked bacon cheddar. What a delight. I will definitely be making this again! Thanks for the great recipe!"
"This was great fare for a hungry crowd that included teenage boys. I did it on the stove top, using medium grain rice. It simmered for about 30 minutes, and I checked every so often to make sure there was enough moisture. Had to add a little more water and tomato juice along the way, but that only increased the flavor! Served with corn muffins and a big green salad -- everyone loved it. I will also try baking it in the oven as specified, but probably not while it's still July and 96 degrees outside! Thanks."
"I'm not a spicy food fan, so I used corn instead of chilies. It was very good, especially with sour cream on top. Very delicious! I easily found an 11.5 ounce can of tomato juice by the V8 section in the supermarket. I'll definately be making this one again! "
"A tasty all-in-one meal, served with a side of corn bread. I also used V8, because it was what I had on hand, and added some garlic like Angie. Yummy!"
"Five stars for an easy weeknight supper from scratch! I halved the recipe, fitting it into an 8x8 baking dish; my tomato juice was a 5.5 oz. can of V8 since it was on-hand. I also added a couple small cloves of garlic and kept the chili powder at the same 3/4 tsp. I think since I had less liquid overall, my half recipe cooked perfectly in exactly the first 50 minutes; then I topped it with some sharp cheddar cheese and returned it to the oven to melt the cheese a little. You're right, Chris, my husband had seconds and scarfed up the rest for lunch the next day! Thanks for a winner!"