Reviewed: Nov. 21, 2011

I followed the instrctions exactly and the outcome was very delicious and tasty. I am going to make this again and again.

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KINSEY

Reviewed: Nov. 17, 2011

cut back on water by 1/4 cup and also add 1 tbsp. butter.....makes adifference

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 14, 2011

The only thing leaving it short of 5 stars is that it's still just rice. Plain rice doesn't deserve 5 stars for me. That being said, it was good. Although I'm one of those pesky reviewers that doesn't follow the recipe to a T...I'll admit it...I used 4 cubes instead of 2...lol...and I used brown rice. So if you're wondering if it works for brown rice, it does. And if you're looking to add flavor to rice without adding tons of calories, this is the way to go. The cubes I used had 5 calories a piece. Considering the amount of flavor you can add, that's pretty great. I'm more of a baker so I'm thankful for recipes like this since I never have any idea what to make for dinner...just dessert! haha

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Heather

Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Jun. 26, 2011

We love this simple rice! It doesnt get any easier or cheaper!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Apr. 29, 2011

This is the recipe my husband taught me when he showed me how to make rice. The only problem with the bullion cubes is that one half of a cube (1500 mg) is the amount of salt you should have in one day. If you can buy low sodium premade chicken broth do so. If not use one cube. I love salt but my high blood pressure doesnt :)! Butter is good to add to but absolutley not necessary expecially if you are looking out for your health. If it is still too bland for you add some herbs or spice (Red peeeper, cayanne). I hope this helps whoever is trying to stay healthy out there!

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Jess124

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Apr. 20, 2011

This is a good recipe. however, with 2 - 3 skinless bonless chicken thighs it was EXCELLENT!

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annika2

Reviewed: Nov. 2, 2010

I made this but in a much smaller portion since it was just me...I used the directions on the back of the rice bag (I used long grain rice), which suggests adding butter or margarine and salt...I also added black pepper to mine...a nice variation to plain old white rice...I will definitely make this again.

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pinkyfinger98

Living In: Bloomfield, New Jersey, USA

Reviewed: Sep. 15, 2010

We love this! I serve it with steamed mixed veggies (cali blend). It's super easy to make and tasty too.

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ashlovestobake

Cooking Level: Intermediate

Reviewed: Apr. 10, 2010

How can people say this is bland? Everyone has different taste buds so just adjust the amount of bouillon you like. I serve this with fried chicken and gravy...in that case this is certainly enough bouillon. Seriously...is it more bland than plain white rice? I think not.

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Bobo's Mama

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

Reviewed: Mar. 18, 2010

This recipe is good for what it is. Very simple and not a lot to it. I love it as a rice to go underneath more defined food, I make it a lot with the Baked teriyaki chicken from this site and it goes together very well.

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