This gorgeous rice side dish is more colorful than flavorful but I'm not complaining - that's exactly what I had in mind. I was after a rice that was subtle and took a back seat to my more robustly flavored meat dish, but didn't want just some boring white rice plopped on the plate. I didn't use the oregano, since the meat I prepared was already seasoned with herbs. I like the subtle flavor of Penzey's Fox Point Seasoning, which was just perfect here. I did modify the cooking method in that I sauteed a mix of red, green, yellow and orange peppers in some olive oil, added garlic, then tossed the mix with the rice which I had cooked with a little butter added to the broth . I just couldn't see boiling the peppers, which is why I could only give this four stars. While this was delicately flavored, it doesn't mean it was bland or flavorless, and certainly you could play around with any seasonings you like. The presentation was both colorful and beautiful. Loved this, mainly for the way it made a statement on the plate. Move aside, boring white rice!

An easy and appealing to the eye recipe. I think next time I will omit the green pepper and substitute yellow pepper. I will also add some garlic powder to make it tastier. There are many variations and additions you could make to this recipe, which is what makes it so good. Thanks!

Tastes pretty good, but I found the texture to be a lot mushier than I would like.

This was delicious, I only used the red pepper and it added a fresh flavour. Added the frozen peas once I took it off the heat and stirred. A nice change from plain rice and certainly something I will make again!

Be assured, this makes a lot. It's surprising the amount of rice 1 cup worth puffs up to. Also, the amount of chicken broth used turned my rice a little salty, but overall it wasn't too bad. Used fresh peas instead of frozen, and it turned out great. Wonderful as a side dish, or light lunch/dinner on its own.