Hi, Di :) Wow! Believe me, it's not often I get something I made called "bland," lol. That's OK; I'll admit, this rice recipe doesn't have a great deal of "kick" on its own; it's not supposed to. Then again, a lot of the meats I serve tend to have a lot of herbal-spicy goodliness going on in them and in order to not overpower my guests, I serve this as a counterpoint. Absolutely, there are times I also add a bit of dried red pepper flakes or even lots of roasted garlic to this recipe -- but it's flexible that way. Thanks for your review :)
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