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“I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments.”—Mary Ann Dell, Phoenixville, Pennsylvania
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 302 calories, 4 g fat (1 g saturated fat), 80 mg cholesterol, 793 mg sodium, 40 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Originally published as Mexican Skillet Rice in Taste of Home April/May 2011, p85
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on May. 15, 2012 by Gauri
My family (including two picky young boys) love this recipe and I sneak in a few extra veggies!
Reviewed on Mar. 22, 2012 by Debinga
I added a bit more taco seasoning to this recipe for added pazzaz. My Son says it is a make again!
Reviewed on Jun. 30, 2011 by beachsquirrel
Delicious stuff! I eliminated the egg. Also leftovers can be used for taco filling.
Reviewed on Jun. 02, 2011 by hclaborn
This was really good, and I will add this to our rotation! I did cut the chicken down and I will add more taco sauce next time. But very good!
Reviewed on May. 10, 2011 by newbarlowgirl
My mother-in-law made this on Mother's Day this year and my husband and I loved it and WILL be making it again!
Reviewed on Apr. 25, 2011 by Mmmgood-yaya
Made this dish for dinner, which included my daughter & her family. The only thing I changed was I used med Taco sauce. It was very pretty & good. Next time, I will heat it up some with peppers. My 2 yr old grandson loved it with chips.
Reviewed on Apr. 07, 2011 by juicyfruit007
I made this as indicated, except without the green onions. It was good but not exceptional enough to make again. Especially since my young children didn't seem too crazy about it. I did appreciate that it wasn't terribly expensive.
Reviewed on Apr. 04, 2011 by ctga3
We loved this dish, easy to make.
Reviewed on Mar. 30, 2011 by knothole63
This is a quick, tasty recipe that's every bit as good as it looks in my Taste of Home magazine. You can make it in the time it takes to cook the rice! I used "mild" taco sauce, but will substitute a little "medium" sauce next time for a little more heat!
Reviewed on Mar. 28, 2011 by difort
My daughter made this for us after seeing the picture in the newest magazine. It was great - we all loved it. We will be eating this again. Thanks!
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