"I make this every week for our weekly "Mexican night" in the house - it never gets old. Because I make it so often, I cut corners a little bit and instead of the tomatoes and pepper, I use a 14oz can of diced tomatoes with green chilies. I saute the carrot, onion and garlic, add ONE cup (not two) of rice (I use brown rice for added health benefits) and then add the entire can of tomoatoes and two cups of chicken stock with the bay leaf. Simmer for about 45 minutes. It tastes AWESOME and saves lots of time and chopping for a busy weeknight meal."

"I make this every week for our weekly "Mexican night" in the house - it never gets old. Because I make it so often, I cut corners a little bit and instead of the tomatoes and pepper, I use a 14oz can of diced tomatoes with green chilies. I saute the carrot, onion and garlic, add ONE cup(not two) of rice (I use brown rice for added health benefits) and then add the entire can of tomoatoes and two cups of chicken stock with the bay leaf. Simmer for about 45 minutes. It tastes AWESOME and saves lots of time and chopping for a busy weeknight meal."

"I make this every week for our weekly "Mexican night" in the house - it never gets old. Because I make it so often, I cut corners a little bit and instead of the tomatoes and pepper, I use a 14oz can of diced tomatoes with green chilies. I saute the carrot, onion and garlic, add the rice (I use brown rice for added health benefits), and then add the can of tomoatoes and two cups of chicken stock with the bay leaf. Simmer for about 45 minutes. It tastes AWESOME and saves lots of time and chopping for a busy weeknight meal."