Reviewed: Oct. 26, 2009

Excellent rice dish. My 5 year old had multiple helpings! We ate the whole dish in one evening. Omitted most of the basil, but kept the rest of the recipe the same. A keeper!

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Mya's Mama

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Reviewed: Oct. 20, 2009

This was excellent! I made it to go with Slow Cooker Pepper Steak (also from this site) and it was delicious! I didn't add the basil and when I took it out at the half time I added some fresh chopped mushrooms and I would definitely do that again. This is a definite keeper!

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Anaiyia

Cooking Level: Expert

Living In: Glendale, Arizona, USA

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Reviewed: Aug. 12, 2009

This was really good. I used jasmine rice because I didn't have regular long grain rice and it turned out great. I didn't use the basil and it was fine. Mine was done in 1 hour. Thanks for this easy recipe.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

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Reviewed: Aug. 4, 2009

This was good. The only problem was that even after an hour it was still not cooked enough. I should have left it in for another 15-20mins.

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Sweet Tooth

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Reviewed: Jul. 30, 2009

Pretty good... I thought it would taste more like dirty rice. Tasted more like the rice in chicken and rice.

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Jen

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Reviewed: May 22, 2009

Also substituted 1 pkg. Lipton's French Onion Dry Soup Mix and cooked on stovetop following cooking time recommended by brown rice package (45 minutes). Came out so flavorful and delicious!

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sueba

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Reviewed: May 21, 2009

Excellent! Used Onion Soup Mix and extra cup of water, and less basil. I did add 1 small can Ortega Diced Green Chilies. Adds flavor, not heat. I was trying to rush dinner, so I microwaved 5 minutes covered before putting it in the oven at 365 degrees. Fortunately I checked it at 30 minutes as it was done! P.S. This was made with white rice.

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serenebeader

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Reviewed: May 12, 2009

This was great!!! I had been hunting for a rice dish I could fix in the oven and this is a keeper! I did cut the butter in half as suggested by other members. I think next time, I'll add some fresh herbs and/or almonds/nuts of some kind to this, for color/texture, but this is great like it is! Thanks so much! A keeper!

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mamamarti

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Reviewed: May 4, 2009

To me, this rice lacked flavor. I feel it tasted better the second day as leftovers, maybe the flavors had time to settle in a little more. I doubt I'll make it again, but if you like a milder flavored oniony rice, this might be for you. PS, I used brown rice and precooked it a little bit. Maybe that wasn't a good idea. We don't eat white rice, though. Thanks!

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Patty Jo

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Reviewed: Apr. 10, 2009

The best brown rice recipe I have tried. I used a packet of dry onion soup mix and 1 cup of water in place of the can of onion soup, as others suggested. I forgot the worsteshire sauce, and added only about a teaspoon of basil. As far as, needing longer cooking time in the oven, I cooked it at 400 degrees for an hour, leaving it uncovered the first 15 minutes, to allow the temperature to rise quickly, then covered it to retain the moisture. I stirred occasionally. I also added a can of mushroom peices. Very good. Served with salmon and broccoli.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Apr. 6, 2009

My family and I loved this dish. It was very easy to prepare. I followed the recipe to the letter with the exception of cutting back on the basil. I think those of you who substituted brown rice for the white rice need to understand that brown rice takes longer to cook. Again the recipe is wonderful as written! Thanks Monica for a great recipe!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Mar. 25, 2009

This was good, but I think I may try the dry soup mix next time, per other reviews. A little too much flavor for me. I also omitted the basil.

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

We really enjoyed this although it was alittle dry. i will make again and maybe just add an extra 1/4 cup of water. thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Mar. 4, 2009

I used liptons onion soup mix in place of the french onion soup and instant rice. This was a great tasting and healthy side dish. Goes great with fish or chicken. Thanks for the recipe.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I loved this recipe! never liked brown rice before - but now i make it all the time.I did use dry onion soup mix....sooooo goood ! instead of the beef broth and will stick with that.

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debbie

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Reviewed: Feb. 3, 2009

UM... YUM!!! Ok, so I didn't have worshteshire - thought I did but nope.. I "splished" in a little A-1 just because and I halved the basil after reading the reviews....and I used brown rice... I HOPE this next comment doesn't turn anyone off, but I LOVE chicken rice-a-roni and THIS was even BETTER!!!! I will make again and again and AGAIN!

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Jeannine

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Loveland, Colorado, USA

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Reviewed: Jan. 19, 2009

Made this for dinner last night. It turned out very well. Didn't have to cook longer and was not dried out. Left out basil but only because I was out of it, but followed recipe other than that. Might try basil next time or the oregano as another reviewer suggested. Loved the simplicity of cooking this

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UmMa

Cooking Level: Expert

Home Town: Tifton, Georgia, USA

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Reviewed: Jan. 14, 2009

This recipe is easy. I didn't want to wait for it to bake in the oven, especially after reading all the posts of it not being done after the allotted time, so I microwaved it for 30 minutes. Perfect!! I just mixed everything in a micro safe bowl and zapped it. No problems.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jan. 13, 2009

This recipe is almost identical to one that has been in my family for many years and everyone loves it. However, my recipe calls for oregano, not basil, so all those reviewers who had a problem with the basil might give oregano a try. I like the idea of adding a can of French Onion Soup (my recipe just calls for consomme).

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Petitetorte

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Reviewed: Jan. 13, 2009

I've been making this for years, minus the basil and Worcestershire sauce. It comes out perfect every time. It's ideal to take for potluck when you don't want to spend a lot of time in the kitchen, as it only uses one dish.

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Jan M.

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