Reviewed: Aug. 11, 2009

Great recipe! This is perfect for serving under you favorite chicken dish. The only differences I did were to crumble the bouillon into the water and microwave it in a cup to dissolve. I added some butter to the rice in the saucepan and poured the hot bouillon water over, just to melt the butter faster. Also, I like to salt to taste when it's done cooking. Thank you so much! I will use this so many times more.

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April

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Reviewed: Jun. 8, 2009

This was a very easy, simple and quick recipe. It was pretty tasty. Great side dish. I liked it!

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lynnshamrock

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Reviewed: Apr. 18, 2009

This is a very simple, even obvious recipe. Still, it was an improvement on the usual plain white rice that I always make out of laziness. The chicken bouillon flavor was very mild, I thought, so I think 4 or 6 cubes, as other reviewers have mentioned, would be better. It cooked up nicely though.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2009

This is much better than plain white rice! The first time I tried it, I used 6 boullion cubes as another reviewer suggested. The second time, I used only four as I thought it was a little salty the first time. Both times were very good and I will definitely be making this again.

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Wifey S

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Reviewed: Feb. 25, 2009

I added some onions to the water and rice before cooking and it was delicious!

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ginnybaby19

Cooking Level: Expert

Living In: Wintersville, Ohio, USA

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Reviewed: Oct. 5, 2008

Very good, added a few extra ingred. But still very tasty.

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AMY

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Reviewed: Jun. 30, 2008

I always like to throw in about 1/4 cup of wild rice as part of the 2 cups of white rice to add a great taste and look, oh I use Sea Salt instead of regular salt. It is healthier and tastier!

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Becka Jo

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Reviewed: May 2, 2008

husband loved it!

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anu gupta

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Reviewed: Mar. 10, 2008

This rice was a different way to fix minute rice! And very easy! Me and my husband liked it!

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lambshade249

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Reviewed: Feb. 7, 2008

This is a pretty good basic recipe. I tweaked it by adding 1/2 cup each of frozen corn and peas. I will be making this one again.

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rebecca

Cooking Level: Intermediate

Home Town: Almena, Kansas, USA

Living In: Fremont, Michigan, USA

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Reviewed: Dec. 17, 2007

I liked the hint of chicken flavor 2 cubes gave - just enough taste so my husband didn't need to dowse his portion in soy sauce.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 9, 2007

I make this all the time, although I use 1 boullion cube per cup of water, salt and pepper. Turns out great everytime!

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MADISONLIBERTY

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Reviewed: Aug. 22, 2007

I use canned chicken broth in place of the water & Bouillon cubes. A little butter, salt & pepper after its done. Add any cooked vegetables or Rotel tomatoes and you have a great and easy side dish.

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Kelli Tennison

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Chandler, Texas, USA

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Reviewed: Aug. 18, 2007

I added salt and butter to mine. Actually, this is pretty close to the way I make rice (adding salt and butter really helps!), and I also like to add some frozen veggies to it, makes for a nice time-saver sidedish.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Aug. 18, 2007

Good but plain. I added an extra stock cube and sprinkled parsley ontop. A nice base to start with though.

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Alyson

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Mar. 8, 2007

I love doing this... but you have to put one cube per one cup of water. This recipe does not have enough bouillon cubes. I also add 1-2 tbsp minced onion and/or chives and a can of mushrooms (drained). Give this a try to change-up your rice. :)

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Jennifer : )

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: West Bloomfield, Michigan, USA

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Reviewed: Feb. 12, 2007

Not much taste here. This recipe needs to be tinkered with. For starters, more bouillon is needed. I would also add some oregano, maybe a bit of garlic powder and some vegetables. Not good as is, but could be with some work.

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Boos_Mommy

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Reviewed: Dec. 3, 2006

extremly bland

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Amanda W.

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Reviewed: Oct. 9, 2006

This is a good base for flavor, but as it stands it's pretty bland. I sauteed 1/2 onion is 2T butter added 2 minced garlic cloves and then tossed in the rice. After it was clear I added the water and bouillon and cooked as directed.

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SOBERROCKCHIC

Cooking Level: Expert

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Reviewed: Aug. 24, 2006

I do something similar to this recipe. I use 1 chicken boullion cube per cup of water and add about 1/2 to 1 tsp or oregano or basil to the water as well. My rice always comes out a little creamier and more flavorful than plain rice... Hope this helps!

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LAWSOTF

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