Reviewed: Jan. 19, 2012

This recipe was not to my liking.

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Reviewer:

Buckinfun

Cooking Level: Intermediate

Home Town: Strafford, New Hampshire, USA

Living In: Mount Olive, North Carolina, USA

Reviewed: Nov. 6, 2011

I love this recipe. It's easy and tastes amazing. I added some garlic and a few red pepper flakes to give it a kick. I also used brown uncooked long-grain rice and cooked it longer.

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Reviewer:

lynn

Reviewed: Jun. 2, 2011

So easy and delicious! My 2 year old even liked it. Much quicker than making a similar dish on the stove.

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Reviewer:

emqk

Reviewed: Jan. 3, 2011

Great flavor. Mine came out a little oily though. I will use a little less next time.

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Reviewer:

morningsky

Cooking Level: Intermediate

Reviewed: Aug. 9, 2010

I made this in a rush and forgot to add celery- had it in the oven with a chicken that was baking at 300. Let it cook with out taking to top off for 2 hours. Was cooked perfectly. We are going to add taco seasoning and ground beef to the left overs and put it in a quesadilla.

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Reviewer:

FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: May 1, 2010

Delicious and easy. Made with simple ingredients that are usually on hand. I've been trying to recreate a stuffed tomato recipies that my MIL used to make. This had the taste but was a lot less work. Rice was perfectly cooked after 1 1/4 hours. I will definately make this again but I'll probably add a little garlic next time for some kick. I can see why this recipe has stood the test of time. Try it...you won't be disappointed. Thanks Dorothy!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Reviewed: Dec. 16, 2009

Hubby loved this! It's easy and I followed the recipe exactly with the exception of using basmati rice instead.

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Reviewer:

Kadin's Mum

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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

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

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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