I give this 5 stars based on a few changes. First, I deboned 4 chicken thighs, cut up the meat, and mixed it into the rice/soup mixture. Second, instead of white rice I used a blend of brown and whole grain rice, which I think added a lot of flavor that white rice would not. Finally, I do not like frozen vegetables or onion powder, so I instead chopped half a yellow onion, 1 bell pepper, and 2 stalks of celery. It took way longer than 45 minutes to cook, possibly because of the rice I used. I cooked it covered for 45 minutes and uncovered for 45 and it was perfect. I can't wait to have the leftovers for lunch tomorrow!!
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I give this 5 stars based on a few changes. First, I deboned 4 chicken thighs, cut up the...