Brown Rice and Black Bean Casserole

Nice change from the everyday. I took the advise of other reviewers and used about 1 cup of shredded carrot. I also doubled the brown rice. ( that rice sure had a nice flavor simmered in the vegetable broth ) I also used cheddar cheese instead of swiss. Next time I will mix montary jack cheese and cheddar. My family enjoyed it, and will make it again

Very tasty...I'm already looking forward to having leftovers for lunch today! My husband really, really loved this. I liked it a lot as well, but would probably change up a few things in the future. First, it's called a brown rice casserole, but I didn't think there was nearly enough rice. I'd double the rice amount in the future. The carrot is also lost...not enough for flavor or even really color. I'd either added far more or omit entirely in the future. The swiss was good, but I think I'd like to try this with cheddar instead or in addition. Lastly, I think the chicken could be easily omitted to make this a vegetarian meal if so desired. This recipe is great as written, and I think it'll stand up to customization as well so I'm excited to try it again with my own spin. Thanks!

This was delicious! I'm giving it five stars based on how good it would be even without my changes! Omitted the mushrooms and carrots (didn't have any), chicken broth instead of veggie (what I had), probably doubled the cumin and used chili powder instead of the peppers (I'm a hot-spice wimp), and added a can of (well-drained) petite diced tomatoes. I also halved the cheese -- 1/2 C mexican blend mixed in, then maybe 1/2 C on top -- to watch my middle! (If anyone else tries with tomatoes, I made sure to spoon off the 1/2 C or so of liquid that they released. It would have been soggy otherwise!) My boyfriend LOVED IT, and I will make it again and again! The best part is -- only $.60 a serving!!!

Very good. Tried it on the basis of the good reviews it received. I needed a good casserole recipe to take to a friend's house. Very pleased that I picked this recipe. When my husband saw it cooking, he said "That's girl's food." (Because of all the veggies in it.) However, I gave him a dish of it and he really thought it was good. Tip: If you use canned black beans, be sure to rinse them thoroughly - otherwise the sauce that the beans are in can "discolor" the casserole. Thanks for sharing the recipe!!!

This recipe was absolutely scrumptious. We did however spice it up a tad bit more by adding 1/4 cup minced garlic, and using the shredded "Mexican Four Cheese" packs that virtually all cheese makers sell instead of using Swiss, plus we added extra cumin and cayenne pepper, and put sour cream on the servings. Aside from the cheese, this is not only a filling meal, but healthy.

My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with our 3 yr old. I love the flavors, I love the blending of such different ingredients...and when I first saw it, I really thought it might be weird. The only part I didn't like was the prep work. I suppose if I used leftover chicken from another meal, that would considerably shorten my prep time. But I tend to cook for EXACTLY who needs to eat, with very little leftovers. And I really couldn't see there being 2 whole leftover breasts from any of our meals! I am actually pregnant right now & have been directed by my midwives to have some sort of hearty meal with plenty of protein & complex carbs (yay for brown rice!) ready to eat after I deliver. I am going to make this & freeze it. I wish there were MORE stars to rate with!! It is TRULY a fabulous blend of food groups & flavor!

This is very tasty. I did make a few modifications due to personal tastes, but kept pretty much the same ingredients. I used a lot more zucchini and mushrooms, left out the cheese entirely and cut back on the chicken. I then added the mixture to whole wheat tortillas with some salsa and made some healthy veggie/riec/bean burritos for lunch. Very good and it made lots. Thanks for the recipe.

I wasn't sure if I liked this at first, but it really grew on me the second day. Added lots more vegetables than called for. Also used the mexican cheese, as suggested by others.

This was really, really tasty. I subbed just over a cup of sliced bell peppers that I sauteed with the chicken instead of the zuchinni and mushrooms (no decent zuchinni around here in Jan. and I don't like mushrooms). I did closer to 2/3 cup of carrots and did a mix of cheddar and monteray jack cheeses. The end result was great and I will definitely make this again

I usually won't touch zucchini with a ten foot pole, however, in this recipe it was very good. My husband, who dislikes rice, beans, and chicken really enjoyed this recipe! I will definately be making it again.

This was a nice meal. My husband rated it with a "make it once every other month". I did not put mushrooms in because we do not care for them. I increased rice to one cup and made it with chicken stock. I also didn't have green chiles so I bumped up cayenne. I increased the carrots to about 3/4 cup and used cheddar instead. There is nothing wrong with the original...these changes just worked for our family and cupboards. :) Thanks!!

This was really easy. I left out the chicken to make it vegetarian, and added a can of rotel tomatoes instead of the can of green chiles. When I tasted, I decided to add a bit of taco seasoning as well. It was very filling, and I used the leftovers to make enchiladas the next day. Easy recipe to adapt!

I used instant brown rice and instead of using water to cook it in I used free range chicken broth and added salt, cumin, pumpkin spice, and chayann pepper. (I don't measure too much sorry). I chopped up chicken tenders and cooked in butter half way and added a can of black beans mostly drained and tossed in a can of chipotle tomatoes (drained the juice in the rice). tossed in some fresh spinach and shredded carrotes and seasoned with onion powder and cumin. tossed it all in a casserole dish and tossed and topped with colby jack shredded cheese. Came out very good

Ever read a recipe, reviews & think "That sounds good!" & as you're putting it together, change your tune competely? Here's one. It's not that it was bad, just not good. Main reason I chose it was to use up some ingredients included in the dish. It used them, but they still didn't get eaten. Too much trouble for such a less than average dish.

I was so excited to try this (even though, as a rule, I'm generally averse to "casseroles") and wanted to LOVE it, but just didn't. Mr. LTH claimed to really like it at service, but *forgot* to take leftovers for lunch. I liked it ok at service and thought maybe I'd enjoy the leftovers better for lunch/breakfast, but some are still languishing in our frig. I'm not sure why we didn't love, though. I followed the recipe pretty closely, simply subbing chicken broth for veggie and cheddar for swiss out of necessity. The black beans were my favorite part! This is def worth trying, as it is a nice change of pace for usual casserole/hot dishes! THANKS for the recipe, LYSLW!

Terrific, easy, and pretty kid friendly. Great weeknight meal, especially if using left over chicken. When I'm cooking something like rice, I always make more than I need, then portion and freeze the extra. Makes it easier to put into something like this. The leftovers also made a great lunch the next day. The only thing I would do differently next time is use cheddar or a mexican cheese blend instead of swiss.

Yummy! I was looking for a way to use up some ingredients I had, and this recipe popped into my inbox. I made a couple of changes based on available ingredients..I used a home-canned spiced soup starter (peas, carrots, onions, peppers) in place of the zucchini and I used chicken thighs as it was what I had on hand. I also used a rice mix (long-grain, wild, brown) whch added a nice bit of texture. I served this to my family, fully expecting that at least some of them would pronounce it mediocre...but it was a unanimous hit! I should have tripled the recipe instead of doubling it! this seems like my favorite kind of recipe..the kind I can tinker with based on the ingredients at hand.

I was surprised by how yummy this is! I omitted the cheese and increased the brown rice to 1.5 cups cooked. Our 13 month-old loved it!

Nice, healthy recipe. I added a can of mild Rotel tomatoes with green Chilles and some fresh diced jalepenos to the sauteed veggies. I also seasoned the chicken breast with southwest seasoning before I baked it. Also, used a Mexican 4 cheese blend instead of Swiss. It just seemed like a better choice. My casserole had a nice spicy kick. Easy to make and not fussy.

I was really skeptical about this recipe. Sometimes casseroles end up tasting and looking like a big blob of mush, but this was wonderful! I omitted the zucchini and mushrooms (I'm the only one in the house who likes zukes and none of us like mushrooms), and I subbed diced green peppers. I increased the amount of shredded carrot like others suggested and I used chicken broth since that's what was in the cupboard. Oh, and I used cheddar and monterrey jack since we don't like swiss. I served this with sour cream and salsa and tortilla chips. I can't wait to have leftovers for lunch tomorrow. I'll probably wrap them in a tortilla. An easy dish that has lots of protein and good carbs that really tastes good! Plus you can easily cater it to your personal taste. Thank you! This will become part of my regular meal rotation.

I was really skeptical about this recipe. Sometimes casseroles end up tasting and looking like a big blob of mush, but this was wonderful! I omitted the zucchini and mushrooms (I'm the only one in the house who likes zukes and none of us like mushrooms), and I subbed diced green peppers. I increased the amount of shredded carrot like others suggested and I used chicken broth since that's what was in the cupboard. Oh, and I used cheddar and monterrey jack since we don't like swiss. I served this with sour cream and salsa and tortilla chips. I can't wait to have leftovers for lunch tomorrow. I'll probably wrap them in a tortilla. An easy dish that has lots of protein and good carbs that really tastes good! Plus you can easily cater it to your personal taste. Thank you! This will become part of my regular meal rotation.

This was so good. And it made great leftovers. We added it to burritos the next day. You could also add it to eggs in the morning and make a breakfast burrito.

Used reg. long grain rice, chicken broth, & shredded monterey jack cheese(I'm terrible I never stick to a recipe)& it came out sooooooooooo good esp. with fresh garden tomatoes,oh yum!

I'll probably try this again at least one more time...Good taste but it was a little dry. I'm not sure how that happened; maybe I cooked my chicken a little too long. This is not a "quick" meal in my opinion, with all the things that need to be cooked separately before assembling. As such, I cooked my chicken and rice the night before. Easy peasy...rice in the rice cooker and chicken in the slow cooker. I doubled the amount of rice as per other reviews and used a 4 cheese italian blend instead of swiss. I was also very liberal with my use of cumin and cayenne. I also added some roasted garlic and tomatoes. All told it is a healthy meal that is fairly easy with some pre-planning. Thanks!

I didn't think this was going to be as good as it was! We loved it! I took the advice of previous reviewers and substituted a can of Rotel tomatoes with green chilis for the can of green chili peppers and I doubled the rice and broth. Yummy healthy meal.

This is a keeper. I made it without chicken for a vegetarian friend. Of course I tried it out first. It was a hit. Like others, I used 4-cheese Mexican blend. Instead of green chiles, I used 1/2 can store brand "mild"diced tomatoes and green chilis.

Very good. Loved the veggies in this. I think you could really use your imagination with this and add and delete as you like.

To be honest, I really didn't make this recipe but I was inspired by it and used what I had on hand. I took 3 cups of cooked brown rice, 1 family sized can of drained black beans, and mixed them with onion and zucchini that I sauteed in olive oil and seasoned with cumin and garlic powder. I put in a casserole pan and topped with cheese. It was absolutely delicious. So do this recipe even if you don't have everything on hand.

Excellent. My husband, who hates veggies, loved this recipe. I used western style chili beans instead of black beans, omitted the mushrooms and served with sour cream and salsa. It was a big hit at dinner tonight.

This is a decent starting recipe, but the resulting casserole is rather bland. Considering the recipe barely calls for seasoning or spices and uses mildly flavored ingredients, I'm confused by all the five star ratings. I'll make this again because it's a veggie-packed version of beans and rice. However, I'll definitely add a Mexican seasoning mix to it to kick up the flavor. And I might try it with chicken thighs instead of breasts to add even more flavor. The changes I made: I chopped raw chicken and boiled it shortly in broth before adding the brown rice to the pot, as I didn't have cooked chicken on hand. I doubled the brown rice to 2/3 cup and upped the broth to 1.5 cups to compensate. I kept the rice cooking time the same. I also doubled the amount of cumin, onion (1/3 cup just seemed too small to add flavor) and carrots (as other reviewers mentioned they couldn't taste the carrots; doubled I still couldn't taste the carrots). I used sharp cheddar cheese as I don't like swiss and because many reviewers said to try this substitution.

I love this recipe! I froze a bunch of lunch-sized portions and microwave them at work. Very tasty!

The only reason I'm not giving 5 stars is because I added a few things. I think it would have been delicious either way. I added a can of chipotle corn and some sun dried tomatoes. I also used Monterrey jack cheese instead of Swiss. I didn't use sour cream. My family loved this and I make it again.

I omitted the chicken and made this as a side dish; got raves. I also used fresh grated parmesan instead of the swiss cheese and used more rice. Yummy!

This is a fantastic dish. It's tasty, filling, not rediculously unhealthy AND it makes great leftovers. I substituted fresh green peppers for the canned chilis, and used colby and monteray jack cheese instead of swiss for the sake of my picky husband and it worked well.

I LOVE casserole recipes that do not have a "cream of something soup" as one of the main ingredients. This was outstanding. Followed recipe except as others suggested cooked 1 cup of brown rice and used pepperjack cheese. It not only tasted amazing, but looked beautiful! My husband usually rolls his eyes everytime I try a recipe that has whole wheat or brown rice as an ingredient, but he loved this. He even brought some to his mom (who used to be a cook) to try. I will be making this on a regular basis. Thank you for sharing.

I loved this for a couple of reasons. First, I had everything on hand except for carrot. Second, my whole family cleaned their plates. Third, I pureed the zucchini and green chilis so my picky husband got his veggies and didn't even know it. Fourth, this is very versatile. I tripled the rice, doubled the zucchini and mushrooms and did 1 1/2 times the chicken. It was so easy and yummy. Thanks for this recipe.

Yum! I keep looking for new reciepes to use the zucchini from our garden. Wow the veggies in this dish! I did not use the cayenne or chilis because I have little ones and didn't want to risk a turned up nose. They LOVED it! I used Mexican blend cheese instead of swiss because I had it. I had cooked a chicken in the crockpot yesterday so the meat was nice and juicy - highly recomend! Thanks for the recipe!

Good recipe.

This was great! Satisfying and complementary flavors. I only made minor changes: 1) used wild rice and 2) used a Mexican cheese blend of cheddar and and m. jack. Both worked well giving it a little kick and good texture. The next time I might add half a can of diced jalapenos. My husband added, "that's a keeper."

I have made this recipe a number of different ways and it is always good. I usually double the rice, add yellow squash, and double the carrots. You can make this totally vegetarian and it's still so delicious and filling.

This got four "yums" from my family. It was healthy, easy and delicious. There were no leftovers here ;-( The only changes were that I used colby cheese instead of swiss and cooked the brown rice in chicken broth. We call this "Burrito Bowl Casserole" since it reminds us of a burrito bowl from Chipotle. Everyone ALWAYS asks for seconds of this dish.

This recipe is awesome! I skipped the chili peppers, cooked the rice in chicken broth, added a can of corn and used cheddar cheese. Excellent flavor!!

This is very tasty and has healthy ingredients. We made this for a large crew of construction volunteers for lunch. Some without chicken for the vegetarians. They all loved it and it became a regular item on the menu over a period of four months. It is quite cost effective and easy to make. My husband and I enjoy it for a weeknight dinner from time to time.

I made 1/3 of this recipe without chicken for a vegetarian friend. She loved it.

[2/12] 2x brown rice, 1 cup carrots, omitted mushrooms because didn't have, boiled chicken thighs, and used cheddar cheese. Good, though would probably reduce cheese to 1/2.

All in all this was a great starter recipe. I ended up not adding the mushrooms, onion or the zucchini but added a can of corn instead. I quadrupled the recipe since there are five people in my family. I left the spices alone and added not quite a teaspoon of salt to it and about 1/4 to 1/2 teaspoon of pepper. I think that it needed a little more of salt and pepper than I added. I think that the cumin was awesome! Though I probably should have added some to the chicken as it was cooking. This is the first recipe in awhile in which I have not added garlic, but a tiny little bit probably could have been added. no more than an 1/8 teaspoon of garlic powder though. The recipe was delicious! We substituted the Swiss cheese for a mixture of Cheddar and Mozzarella though Colby Jack would suffice (I didn't have any in stock). I give this recipe a thumbs up... good and healthy (if you don't overdo it on the cheese!) Thank you for sharing this recipe! My kid loved it!

delicious, simple, easy, and healthy! we used the left-overs for nachos the next day. definitely needs Mexican cheese blend or just cheddar.

This was delish! I loved the combination of veggies and spices. I tripled the rice, used cheddar cheese (that's what we had) and added more carrots as per other reviews. When I served it I had chips and salsa so my husband poured that on and said it was even better. Thanks for the recipe!

Very tasty casserole. I did make two substitutions based on ingredients on hand. I used chicken broth as I had an open quart, and cheddar/jack cheese instead of Swiss.

This is delicious and healthy. I think you could add or subtract quantities as desired and still have a nice casserole.

wow this was good! Doubled the rice, little bit extra chicken, added garlic, used cheddar/jack cheese. Great with sour cream and some hot sauce.

Easy enough, not bad. Froze well.

We found this kind of lacking in flavor. It was just okay. I might try it again with some tweaking.

I enjoyed how healthy and yummy this was. My husband hates black beans, but he still liked this. This recipe is easy to tweek to your liking, adding more or less vegetables. Will make again

Very good. I didn't have any mushrooms or carrots, so I replaced them with fresh tomatoes and a can of corn. The cheese that gets mixed in, I used colby jack. The cheese that goes on top, I used a fresh cheese that is made locally because I didn't have any colby jack left. My boyfriend really liked it, esp. the zucchini. I will more rice next time. Over all, it was very very good and I am going to be sharing this recipe with my friends and family.

Very good! This is a definite keeper, the only thing I did different was add more rice and another chicken breast because I cook for a crew and have to have left overs to send with my husband for lunch.

This was delicious, everyone liked it. I used chicken broth, cheddar cheese, and ham, and baby broccoli instead of zucchini. Because ham is saltier than chicken, I added only 1/2 tsp of salt. I left out the cayenne pepper and only added a tablespoon of green chillies. I thought that the proportions were spot on, but really this recipe is so versatile. I baked this in the 10" cast iron skillet that I used to saute everything.

This recipe ROCKS!! We are trying to go veggie, which is difficult for us after 30+ years of being omnivores. We loved this. I made a few changes, based on what we had on hand. Doubled the rice, broccoli instead of zucchini, pre-cooked lentils instead of chicken, mozzarella instead of Swiss. Holy YUM!

Wonderful meal, I usually place some chicken in the crockpot with some taco seasoning, shred and use that. Love the veggies in here, my 2 year old LOVES it!

Easy to prepare and we all liked this one. Made just as written but without the onion.

Very good recipe!! I didn't have any zucchini, so I substituted it with asparagus and 1/2 a green pepper and used tex mex cheese instead of the swiss cheese, and it turned out great! My husband and I really enjoyed it! Definately will make again!

Sorry...I did not care for this recipe at all. It was very bland and had to be "doctored" up a lot! So why have a recipe????

This is wonderful and healthy! My 2 and 4 yr old children devour this dish. It is so easy, I make it the night before and then pop it in the oven after work. I have used variations such as more rice, less cheese, added carrots, celery, etc. and it is always good. I have used both store bought rotisserie chicken and canned chicken instead of cooking chicken breast and it is so easy. I have also made it with cheddar. Very good recipe base that is hard to mess up and always delicious!

Delicious! I used a bit more onion and mushroom. Instead of swiss cheese, I used a mexican blend. Served it with siracha hot sauce and sour cream. It was a huge hit. My boyfriend and I loved the dish!! Thank you!!!

I loved this recipe! Aside from making some slight variations,such as, Adding pepper/jack cheese to the mixture and topping it off with cheddar/jack and substituting chili powder and paprika for the cayenne pepper. The most beneficial advice I can give is; to pound (tenderize) the chicken to a 1/2" thickness before cooking it. And I also chose to peel the zucchini before quartering it and chopping it up. Overall I am very impressed with this recipe and would like to thank LYSLW for the inspiration.

Made as directed and this was bland. Really, really, really bland. Adding more pepper gave it a bit of a kick, but it lacked any depth of flavor. It seems like a nice healthy starting recipe, though. I just need to figure out a way to spice it up and add some complexity before I would consider making again.

This was so yummy! It doesn't seem like it would be full of flavour, but it is. I had to make a couple of changes because I did not have certain ingredients. I chopped half of a canned adoboe chile in sauce in place of green chilies (which gives it a bit of a bite!) and I used monterey Jack cheese instead of swiss. The only thing I found was there was not quite enough liquid for the rice, next time I will do in the rice cooker, comes out perfect every time. I will make this again, thanks.

This was such a hit in my house! I left out the zucchini and mushrooms, but added yellow and orange bell pepper instead because that's what I had. It seemed to be taking on a Mexican flavor, so I altered the seasonings with extra cumin, red pepper flakes and garlic. I topped it with sharp cheddar and served with salsa, sour cream and tortilla chips. Love the basic idea, I bet you could make this casserole 10 different ways and it would be great every time!

I LOVED this recipe. I did, as mentioned by other users, upped the spices, and switched the swiss cheese to cheddar but wow! It was so good. I will certainly be adding this to my dinner repertoire. In the future it's the sort of thing that I think if I had chicken breasts some other night of the week I might make two extra just to have them for this later on in the week. It really wasn't that big a deal though to toss two chicken breasts in the oven for half an hour, just a matter of time management.

Very good recipe. I omitted the carrots but added some dried cranberries for some sweetness. My teenage children loved it. will keep this as a staple. Delicious and healthy.

Good flavor but dry and crumbly. So dry it fell of the fork! It needs a sauce to hold the ingredients together.

Nice casserole. Being a vegetarian, I'm always looking for hearty dishes like this. I followed others suggestions and used more than 1/3 cup of rice. This will be a repeat in my kitchen!

As per the suggestions of others, I doubled the rice (and the broth), and I used sharp cheddar instead of Swiss. For the chicken, I used a package of pre-cooked, grilled, refrigerated chicken strips - I cut them into tiny pieces (almost shredded), and I did not need to add them to the pan when I sauteed the veggies. I omitted the carrots and used a mixture of bell pepper, zuccini, and mushrooms. I meant to add about a cup of frozen corn, but I forgot about it. (Next time I will use bell pepper, mushrooms, and corn for the veggies). I also added much more cumin than this recipe called for, some chili powder, dried cilantro, and cayenne. None of the spices were overpowering. I thought the spices would blend better with the rice, so I added them to it while it was simmering. I served this dish with salsa, Frank's Red Hot Sauce, sour cream, and tortilla chips. Delicious!

Made recipe according to directions. It was ok but wasn't overly impressed with it. Won't make it again. Wasn't bad..just wasn't great.

Mmm, good! I didn't have just green chilies, but did have a can of diced tomatoes with green chilies, so I used that(drained). I didn't have Swiss cheese either, so used colby jack instead. Oh geez, I guess I subbed chicken broth for the vegetable broth, too. Anyways, whatever I did, it turned out wonderfully and it's a keeper.

This was excellent and it turned out much better than anticipated. We are trying to eat healthier and my husband said he could eat this every night. Changes I made were to add garlic and a diced jalapeno in with the onion. I left out the mushrooms (hubby won't eat them) and added yellow squash and chopped spinich and a couple tablespoons cilantro. I also used reduced fat mexican cheese blend instead of the swiss. This is and excellent base recipe to mix and match with what you like. Thank you!

Will definitely make this again! Husband and I loved it. I left out the cayenne and used mexican cheddar/jack cheese. It definitely needs the cayenne though. Dollop of sour cream makes it.

This seems to have a starnge combination of ingredients and I was worried it might be too dry.....but.....it was great. I followed the recipe exactly and it was delicious! Very different, very tasty.

Something to eat on all week..

Excellent recipe to fill the house with a delicious aroma. All of my family enjoyed it (even the 2 year old).

Very good. Double rice and broth, add Rotel and baked pumpkin.

Very good! Used two cans of hot chiles so very spicy. Would only use one hot next time. Was better the next day!

Absolutely love this recipe. You can't go wrong with this one!!!

This is a solid recipe and may be great for those who like milder flavours. We found it too bland for us. Next time I would add some kind of enchalada sauce and maybe some red peppers/garlic.

I added 2/3 rice, more onion, carrot, strained diced tomatoes, and a couple of garlic cloves, as well as cheddar cheese. This was delicious, I didn't anticipate it to turn out so amazing! Will definitely make it again.

I neither disliked or liked this dish. Something about the dish didn't taste like it belonged, or meshed well or something. I have a similar dish that we call quesadilla casserole from mccormick and it is much better than this. I would suggest going to your local spice aisle and get mccormick's recipe packet(with pre-measured spices included) for quesadilla casserole instead.

I really enjoyed this the first time I ate it, but oh does it improve with age. I ate the last leftover today, 2 days after it was made and boy was it good. My son ate a full plate of it last night and also seemed to enjoy it more the second go around.

My ENTIRE family had seconds including the kids! They re-named it, "I can't Believe it Tastes Good!" casserole. I used cheddar instead of swiss and left out the chicken, adding more mushrooms and carrots. I'm still amazed we loved this so much. As meat eaters, we were pleasantly surprised!

This was excellent! I put the zuchinni and onion and mushrooms together until soft, I used chicken broth instead of water and cheddar jack instead of swiss. AWESOME! TRY IT!

This is a good casserole. I doubled the rice, added a tsp of chili powder and used cheddar cheese instead of swiss and reduced it to one cup. Next time I'll add a can of drained tomatoes and some diced peppers to get more veggies in it.

Very good. Made with about an extra cup of zucchini & an extra cup of shreded carrots, and used spicy jalapeno beans. Next time, I will try making it with chicken breast halves added when I put it in the oven (not boneless) to make it a more hearty meal.

WE LOVE THIS! The only change I made was doubling the rice (and vegetable broth). I like to follow the recipes to a tee (almost) and then adjust from there. I will make this again and will add an extra zucchini and more mushrooms, just because we love them. Thanks for a great healthy recipe!

There are a lot of healthy ingredients in here and it tastes great! The little amount that was left I used as breakfast the next day and it was even better! I will definately be making this again. Even my kids liked it. Made it exactly as written!

My husband and I really enjoyed this recipe! It was easy to make and really tasty. I'll definitely make this one again!

Very nice filling, nutritious comfort food. I used 1 tsp. cumin, 1 tbsp. cayenne with very little salt. I added about 1/2 cup frozen corn and replace the peppers with 1/4 cup pickled pepper rings. Served it with grilled tomato wedges, which was a very nice side. Next time I'd simmer the chicken and veggies with spices over the BBQ to give it a different flavour and make the house not be quite as aromatic.

Best recipe ever!!!!!

great flavor. added cayenne pepper to spice it up.

Pretty delicious!

Very disappointing. With all the veggies & cheese I was expecting more. Very bland even though I more than doubled the spices & was very heavy with the cayenne pepper. It just lacked something. However Hubby thought it was good. The most redeeming quality of this dish is that I took the leftovers & made enchildas with them as suggested by another reviewer. As enchiladas they were better. I doubt this will be on my "keep" list.