Reviewed: Jul. 3, 2008

This recipe is in a cook book I have. I already had it cooking when I found the other reviews here and was nervous. I did make two alterations. I used garlic powder- I prefer fresh, I just didn't have any on hand. And, instead of seasoned salt, I used some Mrs Dash. I don't know how much, I just sprinkled a bunch in until it "looked right". Well, I was pleasantly surprised. It was really good! A variety of textures and flavors that blended well together. My only complaint is that it was too runny to be a casserole, but didn't have enough liquid to be a soup. It worked out, though, because some of us wanted it "dry" on a plate (served with a slotted spoon) and some wanted it soupy in a bowl...so I guess that isn't really a complaint now that I think about it. This (very slightly altered) recipe is definitely a keeper!

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above31rubies

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Reviewed: Dec. 29, 2007

This is okay but is a little bland. I followed the recipe to the letter and ended up with a blob of rice in the bottom of the slow cooker. With so many other terrific recipes on this site, I doubt I will make this again.

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MARIEBT

Cooking Level: Expert

Home Town: Gloucester, Virginia, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 13, 2007

this recipe came out very lumpy, very bland, no taste at all.

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maya

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Reviewed: Mar. 29, 2007

I found this recipe required more than 6hrs on low to cook the meat till tender. I found it also quite bland and boring,, perhaps some canned tomatoes would add to it,, I did eat it and added some Franks Red Hot Sauce to my dish and it wasnt too bad. I would make it again but add my own vegetables to it and some extra seasoning for some added flavour.

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Donna Price

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Feb. 9, 2007

I loved this recipe! I will definitely make it again!

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SarahJane

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Reviewed: Jan. 18, 2007

I really liked the almonds. Next time I really need to let it sit for 10 hours on low instead of 5 on high.

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A. Moran

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Reviewed: Jan. 17, 2007

All the ingredients sounded wonderful...but by the time the meat was tender, the rice was one big glob of paste. I would suggest leaving the rice out, cooking the rest of the meal and the rice on top of the stove or in a cooker and serving as a side. I also think a can of cream soup would give it more sauce. I will probably not try this again though.

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