Reviewed: Aug. 23, 2009

I will try this again. I used 1.5 cups of brown rice, with 3 cups of water and increased the simmer time to 40 minutes. I'll add another 5 minutes next time. i used orange bell pepper and chopped tomatoe fresh from the garden. With a little tweaking I think this could be a good main dish recipe for our family

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Gerricooks

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Reviewed: Oct. 17, 2008

My family enjoyed this meal. I used 1.5# ground beef and doubled the rice. I used beef broth straight from the can (ended up using about 3 cans altogether). I did add quite a bit of black pepper, it just seemed to fit with the flavors. It was nice to just put a lid on it and let it do all the work. Will definitely make again!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

This is a good base recipe. Made it a couple of time but made changes. 1st time used beef broth instead of cube, added garlic(crushed or powder), frozen chopped onions, frozen mixed bell peppers, Italian seasonings and mix Italian cheeses from bag I had in house. 2nd time used same frozen vegies and garlic but added cumin and a bit of chipolte chili powder, half can of left over, drained, black beans and topped with shredded Mexican 4 cheeses. Was very good both ways. Husband wants to try it without bell peppers but add mushrooms and fresh spinach(2 of his favorite foods).

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marysf

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

Really easy and the whole family liked it. I added a few of my favorite spices like paprika, parsely, garlic. I also used ground turkey instead of the beef. Came out great. Will definately make it again.

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Teresa

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Aug. 13, 2007

This recipe was good. It could have been better. It was a little bland. Next time I'll add some seasoning.

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BREEBUGS

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Montclair, Virginia, USA

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Reviewed: Jul. 4, 2007

I read the previous reviews and made the commom changes: no peppers, but I added Worcestershire sauce, lots of salt, pepper, garlic powder, and corn. I also used Southwestern diced tomatoes. I waited for my family's response as I RARELY make a new dish. We served it in bowls and garnished with grated cheddar cheese. It was a huge hit! My hubby ended up putting his in a taco shell with sour cream and taco sauce! I love that I have something easy and new. My oldest daughter is always looking for potluck dishes to take in to work, I can't wait to share this with her. Maybe not BEST, but surely DARN GOOD.

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Tracy K

Cooking Level: Expert

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Reviewed: Mar. 17, 2007

My husband loved this. He doesn't like canned tomatoes so I added red pepper along with the green. Also when cooking the beef I added a Lot of Worshestshire sauce, and "beef base" as oppossed to the boullion. He's been asking for this every night since...It was a hit!!! Thank you!!! : )

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WILLANDJENN2004

Cooking Level: Expert

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Reviewed: Dec. 26, 2006

This recipe was very tasty! I put it in a baking dish at the end covered it with the cheese and baked it in the oven until the cheese was bubbly. I then served it with home made garlic bread....it was a hit with everyone!!

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Pamela

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 28, 2006

I spiced it up a lot, and plan on spicing it up some more next time I make it, but overall, it was easy and delicious, which is a great combo for me.

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Jessye

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 9, 2006

Yummm, I did the recommended 2 bouilon cubes and used uncle bens original recipe wild rice, was scrumpish, but you definitely need to use the one cube per cup of water for bouilon.

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pefflyer

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Reviewed: Sep. 27, 2006

This was very good and easy to make.I added a can of corn

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REECEE407

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Reviewed: Aug. 15, 2006

My family has made a version of this my whole life. Here is the most important key to getting flavor into this dish- ALWAYS ALWAYS match the bouillon to the water. If it calls for 2c water add two cubes and so forth. Even if you add nothing else remember the bouillon. Here are some other tips: Depending on your taste try adding drained black or green olives. You can add alittle jalepeno pepper to give it some zip. Any flavored cheese works with this-So what ever mood you are in cheese it up that way and add your own spices. Over all it is one of those recipes that allows variety. It is a great base to start with and a great way to introduce cassaroles to the kids. They simply love it due to the cheese.

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Jacqueline

Cooking Level: Expert

Home Town: Elm Hall, Michigan, USA

Living In: Carrollton, Texas, USA

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Reviewed: Jul. 30, 2006

Extremely bland

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Katie

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Reviewed: Jun. 28, 2006

This was very good.

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ajhundley

Cooking Level: Beginning

Home Town: Blackwood, New Jersey, USA

Living In: Blacklick, Ohio, USA

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Reviewed: Jun. 22, 2006

This is the best recipe I have ever eaten made from rice. I used four flavor Mexican cheese.

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kb7huf

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Reviewed: Mar. 12, 2006

I made this and it was quite tasty with some extra garlic. My daughter who is very picky liked it. But it did not seem like much of a meal. It was more of a side dish.

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nicole

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Reviewed: Feb. 8, 2006

I tried this recipe and really loved it. My 14 and 12 year olds really enjoyed it because it was simple and contained things they recognized. I bumped up the seasoning with garlic salt and more cheese. Other than that it was really an excellent dish. I will definitely put this in my rotation of one pot meals.

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Sonya T

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

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Reviewed: Feb. 7, 2006

I really liked this recipe, because it was so easy to make and required little clean up, I added some chili peppers, basil and spike for seasoning, and a can of crispy corn, also I left out the cheese, my five year old loved it, and because I love hot and spicy, i added some hot pepper sauce to my bowl, yummy!

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dropsofjupiter

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Reviewed: Jan. 14, 2006

This turned out rather bland. we bumped it up a notch with some salt, onion powder, and a bit more pepper. Not a once-a-week recipe, I'll probably experiment with it a bit. Thanks!

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The Chief

Cooking Level: Intermediate

Home Town: Four Oaks, North Carolina, USA

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Reviewed: Nov. 9, 2005

I loved this! I found it to be creamy and comforting. I did a few things differently. I used brown rice. So I cooked it by itself (1c. nishiki brown rice + 2 1/2 c water) for 30 minutes. Than I put it with the meat for 15 minutes together. By then it was more than ready for the tomatoes. I used one 10 oz. can of diced tomatoes and green chillis. This took care of any blandness others may have found. I used one 8 oz. block of monterey jack cheese that I shredded. I mixed it in a little while it was melting so it made it really creamy. This was EXCELLANT! I love it! The only problem I have is that the kids (5,4,2) didn't like it but the baby (1) did. Go figure. If my husband were here it would be gone. This made more than enough for a family of six.

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