Reviewed: Nov. 26, 2009

Quick and easy - a staple in my house now. Not really 'spiced' but it does have some nice, subtle flavor to it. Thanks!

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nhahno

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Reviewed: Jul. 24, 2009

This was yummy and a fantastic side dish, but I made a few changes. I used low sodium chicken stock instead of water, used dried cumin instead of cumin seed (and probably used three times the amount), and used fresh corn instead of frozen. I added the fresh corn almost at the end of the cooking process, just to heat it though. Thanks for the recipe!

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mrsherrington

Cooking Level: Intermediate

Home Town: Bay Roberts, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 29, 2009

I absolutely love this recipe. I have made it several times. I love the way it makes my kitchen smell with the cumin and cilantro.

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CLAUDIAZOE

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

This was good. Not fantastic, but not bad at all. Just a good side dish to complement a good main dish. We would probably make it again, with something that is full of flavor. We added three cloves of garlic and it was yum.

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 10, 2009

Good basic recipe. I used garlic spiced chicken broth, added peas and corn and a can of fire roasted tomatoes. Because of the extra liquid, I used 1/4 cup more of the rice. Cumin, oregano, onion and pepper. Nice side dish.

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DASKDS

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Loved this recipe with personal touches... vegetable broth, garlic salt, 1/2 cup diced tomatoes, 1 can of black beans, 1/2 cup diced onions, a double dash of Ms. Dash seasonings! AWESOME! My 6 year old loves it!

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sejenkin

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Reviewed: Jan. 8, 2009

it seemed a little too bland to be called "spiced" but it was still good. i did it in my rice maker and pulled back the water by 1/3. next time i'm going to try to add a bit more spice to jazz it up even more... even tho i enjoyed it as it was.

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Karen in MS

Cooking Level: Beginning

Living In: Olive Branch, Mississippi, USA

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Reviewed: Sep. 19, 2008

Good simple recipe. I add a bit more cumin for more flavor. I usually make this rice with chicken satay (a night that i will be eating by myself).

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April B.

Cooking Level: Intermediate

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Reviewed: May 6, 2008

Good, easy recipe. A good change from plain, or spanish rice.

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M3B

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

It was very good, I did add 1/2 tsp of Tastefully Simple's Si Si Cilantro and 1 clove of crushed garlic, my family ate every bite, it was a nice change and I will definitely make it again.

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CATHYLH

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Feb. 26, 2008

This was a good dish but, I have had better. Took note of all the water and cook time and added tabasco sauce to kick it up a bit and I also added green peppers. Was good and had it a gone at the end of dinner but, I will try some more things with this dish.

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blackbeltman

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Feb. 15, 2008

Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work.

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IGizaw

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Kent, Washington, USA

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Reviewed: Feb. 6, 2008

Too bland for our taste buds. It smelled wonderful while cooking but lacked any of the spiced flavors. Followed the recipe, disappointed. Thanks for sharing though.

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NIMBEX

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 3, 2008

I did not have Cilantro, so I just put a little parsley in it. I also cut up an onion and threw it in there as well. I used ground Cumin.

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Randi

Cooking Level: Expert

Home Town: West Fargo, North Dakota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 9, 2007

I added chopped mild jalapeno peppers, and omitted the cilantro (not a fan). This was a delicious side dish to a chicken enchilada casserole. Nutty, yet the peppers and corn added sweet crunch! Very good.

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Amy Lou

Home Town: Menomonee Falls, Wisconsin, USA

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Reviewed: Jul. 29, 2007

It looked like fried rice, but the initial taste was disappointing. The texture was good. I used speckled butter beans instead of corn, since that's was on hand, and basil instead of cilantro. I put juices from the slow cooker BBQ chicken on the rice and this helped the flavor.

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SUNNYB75

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Mar. 24, 2007

I like this as a side dish even though the flavor or "spice" is pretty subtle. It goes well with tacos or burritos or any Mexican meal, and it feels good to have something healthy to pair with those meaty-cheesy dishes.

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