Reviewed: Feb. 15, 2006

Maybe if I were in a more generous mood, I might give this four stars, but it would be cutting it close. It was just okay. The corn was an interesting addition, but there was nothing "spiced" about it really. Maybe if it had other spices? But then again, with rice, you're not usually looking for a lot of flavor, so maybe that's the way it's meant to be. Just didn't work for our family. Sorry.

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Jan. 19, 2006

I made this stuff to go with the Chicken Balsamic off this site- went together really nicely. We were out of cilantro, so I used basil instead. The spices arn't overpowering- it was a nice side dish.

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njohns19

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2005

Recipe definitely needs more cumin to add flavor.

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Jen C.

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Reviewed: Aug. 10, 2005

excellent and tasty really enjoyed the recipe was so easy and simple

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DEBRAMAE

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Jun. 16, 2005

This is a great recipe and very easy to make. I boiled the rice in vegetable broth and added just a little bit of onion and shaved carrot - not enough to overpower. It was really good.

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CARON65

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Reviewed: Jul. 14, 2004

I used regular basmati rice, and it's great. I've made it a few times this week already.

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SIMSIMMA1

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Reviewed: Jun. 24, 2004

This recipe was not very flavorful.

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JESSICA431

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Reviewed: Mar. 8, 2004

This is very good - but it's plain, the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good, and the corn goes well, but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes.

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OCTOVUS

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Reviewed: Oct. 29, 2003

Surprise: An instant favorite for my husband! I was doing it for a gathering and used one 2-Cup pkg brown rice, 1 teasp salt, 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all, but improved them. As Asians sometimes do, I made a garnish of egg strip. My speed method was to whip 3 eggs, add salt and pepper, microwave 2 minutes, lift to allow egg to nuke uniformly, cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very, very much Laurie, for this rare swift and easy GOOD recipe!

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SWEETNESSBIRD

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Reviewed: Aug. 6, 2003

This recipe didn't have much flavor. It didn't taste any different than plain brown rice to me or my family.

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KKH3

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Reviewed: Jul. 13, 2003

Very easy and tasty. I like the texture of the brown rice and the cumin is a nice flavor. Next time I will probably add some chopped red or green pepper to give it a little color.

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