Reviewed: Mar. 5, 2012

This was pretty good. I doubled the spices and made with chicken broth, but it was still a tad bland. Next time I will definitely add something more.

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Reviewer:

jfin

Reviewed: Jul. 15, 2011

This was great, but I made a few changes as I didn't have cilantro or cumin seeds. I added two chicken bouillon cubes to the water, added garlic and onion powder, and 1 tsp of dried cumin. It may not be visually striking, but great on the taste buds!

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Reviewer:

Twigfilly

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Apr. 11, 2011

This was very bland. I added oregano and hot sauce, and it still wasn't enough flavor.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 13, 2011

This is a great recipe for brown rice which, I think, can tend to be rather dull, otherwise. The only changes I made was to lightly brown the rice in the olive oil before adding the rest of the ingredients. I followed others' advice and used chicken stock in place of the water. I also did not have cilantro, so I didn't use it. I used frozen peas instead of corn and used ground cumin. I know I made quite a few changes, but it turned out so delicious. I am sure I will use this recipe frequently when making brown rice.

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Reviewer:

JATUMLIN

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Reviewed: Mar. 1, 2011

This was pretty good! I doubled the recipe because I didn't believe that only 1 cup of rice would have been enough for 2 people (I was wrong). It was more than enough! The only thing was I think it could have done without the cilantro...maybe that is just my personal taste, though. I also used vegetable broth instead of water as some others have suggested.

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Reviewer:

KelAnn

Cooking Level: Beginning

Home Town: Pottsville, Pennsylvania, USA

Reviewed: Feb. 14, 2011

I prepared this with quinoa instead of brown rice in the interest of time. The protein is a great bonus too. Otherwise, I followed it exactly. It turned out wonderful and even my 4 year old who won't eat quinoa generally loved this. It was meant to be a side dish next to the tacos I made, but everyone loved it IN the tacos. Awesome!

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Reviewer:

Teresa Lynn

Home Town: Calgary, Alberta, Canada

Reviewed: Jan. 31, 2011

This recipe needed a little kick, so I added chicken stock, a lot more cumin than called for, thyme, greek seasonings, and substituted kidney beans for corn.

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Reviewer:

Becky R

Reviewed: Jan. 11, 2011

This was great! Very easy to make and had a great flavor. Thanks for the recipe!

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Reviewer:

Kristy B

Home Town: Broken Arrow, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Jan. 9, 2011

Easy to make and tasted great. I didn't have any cilantro on hand so I used dried basil. I am not a fan of rice but know it is good for me, so this works for us!

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Reviewer:

Reddiered

Cooking Level: Intermediate

Home Town: Florence, Oregon, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Nov. 21, 2010

I agree that the word spiced does not belong, but a nice change of pace for brown rice. I doubled the cilantro (which I used fresh) and i will add much more next time as it seems to get lost in the rice. Thanks for the post =)

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5 users found this review helpful