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Reviewed: Jul. 6, 2009

I think this recipe is fine...not sure why so many others are having a problem with the liquid amount...when you make Minute Rice, the recipe is equal parts rice and water...so two cups of rice to two cups of broth is exactly right...

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Nikki

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: May 28, 2009

absolutely delicious!

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femme mechanics

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Mar. 17, 2009

Delicious & Easy!! I used this as a side to Salmon.

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jackiekjames

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Reviewed: Dec. 4, 2007

This recipe has been updated to include more chicken broth for cooking the rice. - The Staff

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 28, 2007

I used precooked rice with this recipe - it was fantastic! I agree that there probably isn't enough water to fully cook dry rice, however, this dish turned out great!

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Johnnychickenfoot

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Reviewed: Nov. 7, 2007

I don't think this recipe is written correctly because there isn't enough liquid to cook the rice. The idea is good though. I used part cheddar and part swiss cheese because I don't like the processed stuff. Good taste but too dry even after I added more liquid. I'll try this one again some time with some modifications.

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