*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The kids love this. If you want more flavor -- I use chicken broth instead of water and canned El Pato sauce in my rice before I add the rest of the ingredients (the El Pato sauce doesn't really add a lot of liquid so keep on about the same proportions of liquid as before.) I've also noticed that the HOT rather than MEDIUM picante sauce makes it almost too spicy but you can scale up or down depending on your taste. Also add a little minced onions garlic and celery in the meat (hot pork sausage and/or ground beef) makes it really really good. I didn't use too much cheese on top at first but this is the best part. The kids also like this inside burritos. Great! UPDATE: I was out of Sour Cream so I used Ranch dressing -- not 8 ounces but just enough to get the creaminess through the mixture. Came out great and no one mentioned the difference.
This is a fantastic dish! Very easy and quick to fix and the bonus is it's delicious! I prepared it exactly as instructed but cut the recipe in half. I let it sit a good 15 minutes after taking it out of the oven so it would "set up" a little. Then we ate it on warm flour tortillas. My kids said it was better than anything they could get at Taco Bell!! I'm taking that as a compliment. This will be a regular at my house.
Made it exactly like as instructed. I would use a hotter picante sauce next time or spicier sausage. To me it was just a good rice casserole. I am going to add just a little more rice next time. Recipe was slighty watery. It is good easy and fast so I will make it again.
I made minor changes to this. My six-year-old and I don't really handle spicy too well so I put in about 3/4 cup medium chunky salsa and about 1/2 cup sour cream. I also use sage sausage because that's the only sausage I actually like. I use Daiya cheddar shreds on top. We now make this 3-4 times a month because we love it so much. Occasionally we'll use the leftovers in burritos the next day but usually we just eat it with spoons.