Comments on: CHEESY CHICKEN & SPANISH RICE

By: Jessica

Jessica — Mon, 15 Jun 2020 23:13:41 +0000

In reply to Layton Veira. Thanks Layton!

By: Layton Veira

Layton Veira — Wed, 03 Jun 2020 01:45:06 +0000

This recipe was super simple and quick! My only complaint is that it was dry. Without the sour cream! Very flavorful though. Will make again but tweak it to my liking. Thanks for sharing!

By: Jessica

Jessica — Wed, 22 May 2019 14:50:18 +0000

In reply to Sharon. thanks Sharon!

By: Sharon

Sharon — Wed, 24 Apr 2019 21:01:43 +0000

Loved the easiness and flavor of this recipe. However, I found that 40 minutes cooking time is much too long. I questioned it and stopped it around 30 minutes. It was slightly over cooked, but tasty. I will make this recipe again, but will stop the cooking process at around 20 minutes, as that is all the time needed to cook long grain white rice.

By: AnitaG.

AnitaG. — Fri, 19 Oct 2018 03:34:00 +0000

So I decided to make this recipe because I have a family of 12 in my home and am always looking for ways to conserve. I have been working on a variety of recipes involving a chicken challenge determined to use one breast for four people and this recipe seemed right up there with the goal since it serves 6 with one breast. I trippled the recipe because there are a lot of hungry mouths here and 12 servings doesnt always do it. I have a bit of OCD so I used the exact measurements called for 3 times. I used my oven timer to follow the times you set in the instructions for simmering and cooking. I had read through a few comments and thought that would be best since this was a new dish for me and there seemed a struggle.
My notes: I turned it to low and cooked 40 min and my rice isnt done. Yes, it was long grain white rice, and I did indeed leave the liquid in the diced tomato. This is completely undone, not even half done. So I cooked it like rice should be cooked. I brought it to a boil then reduced heat to a simmer for 15 minutes. Then finished it with the cheese. I did make some seasoning changes because I didnt have but one tsp of chili powder so I added a tsp of sazon’ and a tsp Cheyenne pepper. I also used a can of fire roasted tomatoes out of the three diced tomato cans I needed. The final change was the cheese. Noone here likes Cheddar Jack so I blended mozzarella and sharp cheddar and served with a dolop of sour cream.
Thoughts: It tasted as good as I thought and all but one picky eater liked it because he doesnt like tomatoes. I do recommend anyone attempting this to do everything but the 40 minute part. Just cook the rice as usual. It shaves 25 mintues off too! Dinner was sooo much later than usual but we all enjoyed it. Good Luck All!!

By: Jessica

Jessica — Tue, 19 Jun 2018 14:50:16 +0000

In reply to Tianna S. I'm so glad you liked it Tianna!

By: Tianna S

Tianna S — Mon, 18 Jun 2018 23:30:58 +0000

Very awesome Recipe! I made Spanish rice using this recipe for my family and they loved it. I added a little more chili pepper for spiciness, but everything else in the recipe made it turn out delicious. Thanks!