Reviewed: Apr. 23, 2012

I used cream of potato soup because no one but me likes mushrooms and it turned out great!

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Reviewer:

WendyRMT

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

Reviewed: Apr. 18, 2012

Boring. Husband really liked it though. Don't think I'll make it again because there are other things we like better.

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Reviewer:

COGRANDMA4

Reviewed: Apr. 13, 2012

My husband raved over this dish. It was a little different from my usual cream of mushroom soup, chicken and rice casserole with the green pepper and chili powder giving this a little heat and lots of flavor. It wasn't spicy at all. This made 4 servings. This is a keeper, thanks for sharing your recipe!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 20, 2012

I love how simple this recipe is to make! The only change I made is to substitute the cream of mushroom soup for cream of broccoli instead; I though it added an interesting flavor to the dish. I also once accidentally made it without adding the cup of water and realized that I liked the way it came out just as much, if not more. With the water the rice is definitely fluffier but I found it almost overwhelmingly fluffy, as I like a slightly crunchy texture, so I think I'll only use half a cup of water instead of the full cup. Though any way you decide to make it, this recipe is a winner!

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Reviewer:

Lacie Blu

Reviewed: Feb. 15, 2012

Perfect amount for 4 people.

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Reviewer:

Dan653

Cooking Level: Intermediate

Living In: Titusville, New Jersey, USA

Reviewed: Feb. 7, 2012

This was a very tasty comfort food. Like others I made some adjustments and substituted red peppers for the green peppers, added a can of mushrooms and some minced garlic. I didn't have time to wait an hour, so I cooked the rice separate and just combined in the pan with the other ingredients. Very good!

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Reviewer:

Andrea

Reviewed: Jan. 6, 2012

I did not especially care for this. I made it exactly as written, but my rice did not all get tender. The overall flavor was like a lot of condensed soup recipes.

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Reviewer:

Mary F

Reviewed: Dec. 6, 2011

I added broccoli. This was yummy.

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Reviewer:

IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 29, 2011

I found this to be very average... I added garlic like some suggested and used some broccoli, but to me, the flavors all blended together and made it kind of boring. It didn't taste BAD, but it kind of reminded me of cafeteria slop! Ended up topping it with cheese which helped. I'll definitely eat the leftovers, but I don't think I'll be making it again. UPDATE: So since I made a double recipe and had a lot left over, my husband and I thought maybe we should use them to make a chicken pot pie type thing. I decided to add some curry and cayenne to the mixture and then made a basic crust and baked. It turned out delicious and I topped it with some sambal oelek. Totally saved the recipe!

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Reviewer:

SARAHCANADA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 22, 2011

I did make some changes but this turned out fantastic! I quickly prepared this on the stovetop using instant rice. Homemade chicken stock replaced the water and using a poblano pepper for the green pepper gave this a mexican flare. Yum!

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