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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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 03, 2012 by loislovesclark
Quick, easy and delicious. I used canned chicken and ready rice (the 90sec microwave kind) and it was still amazing. Love the addition of cilantro. Will definitely make this again. Great potluck dish!
Reviewed on Jun. 18, 2012 by gloriacollins
I made this for dinner tonight with a nice pan of cornbread. The men at the table asked for seconds. I will definitely make this dish again soon! I love the fact that everything in the dish is healthy; the only change I made was to use brown rice, and roasted my own peppers.
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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