Reviewed: Aug. 26, 2009

amazing!!-- I've cooked this for years- exact recipe- don't change a thing- VERY IMPORTANT-** SEAL THE FOIL OR LID WELL AND DON'T PEAK OR STIR DURING COOKING- this recipe is deceiving as something that sounds plain or not great but.... tastes amazing- do not cut the oil !!!!

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 30, 2008

this is what i have been looking for in a side dish.

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Reviewer:

lois

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 11, 2008

at the end of the baking time the rice and the vegetables were all still hard and crunchy. Had to put it in a pot on the stove and boil it and even then it still took another 30 minutes for the rice to become edibly soft. Not bad TASTING. Just a pain.

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Reviewer:

ktchristmas

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

I make this often (minus the hated peppers) and it always goes over well. The recipe looked a bit boring but I'll try anything not to have to worry about burning the rice on the stove top. Surprise! - It was flavorful, quick, easy and foolproof to boot which makes it a winner in my book. Yum.

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