Reviewed: Oct. 17, 2009

I cooked the butter, garlic, carrots and onions for a good 20 minutes, then added the chicken, let that cook for a few minutes, then added the liquid. I made jasmine rice, added that, let it simmer out some of the liquid, and presto - a KEEPER! All 4 of us loved it. My two picky boys loved it. I used ingredients all the same. I used my Meier Lemons for a lighter sweeter flavor. THanks Kat!

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Kati

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Reviewed: Jan. 3, 2009

I was hoping for more lemon flavor so will make the adjustment next time. Also, I think the chicken and carrots needed longer to cook so will allow more time.

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ITSKNOTSEW

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

This was really tasty! I added a lot more lemon juice than the recipe called for (I put in the juice of a whole lemon) and seasoned the chicken liberally with lemon pepper seasoning. The kids really liked it, and it didn't take forever to make. I also did real (not instant) rice on the side and then stirred it in and heated it through.

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TERIROSE22

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Reviewed: Jul. 29, 2008

A really good, easy, quick meal. Mom raved about it, my husband and I enjoyed it too. My only change was to use instant brown rice so I adjusted the cooking time, but came out perfect. Next time I would add a few more vegetables.

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GrandmaPaula

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Reviewed: Jun. 11, 2008

Nice, simple, easy, quick meal. Hubby got a little tired of it toward the end, but I thought it was fine. Not nearly as lemony as I expected -- not in a bad way, just not a strong lemon flavor.

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amy7252

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Reviewed: Jun. 2, 2008

I made this for dinner tonite and it was good. I increased the serving size to six and when adding the liquids threw in some aspargus and zucchini. I served this over yellow rice. The only problem I had was that I had way to much sauce and I couldn't get it to thicken no matter what I did. I couldn't figure it out until I realized that the recipe called for cooking the rice with the chicken/sauce mixture. Next time, I'll keep the liquid portion to the original amounts. The lemon flavor was really subtle and nice.

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Joyce

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

Excellent for a quick weeknight dinner! I used regular rice that I cooked beforehand instead of instant but overall could not have been happier with the end result. This is a great recipe and will become a regular in my house. Thanks for submitting it!

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THARLOW

Cooking Level: Expert

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Reviewed: Feb. 27, 2008

This was a good simple meal. Very much comfort food. I made mine vegetarian by using a bag of Morningstar brand Chic'n strips and veggie broth. Added lots of black pepper and a couple tablespoons basil pesto. Thanks for the recipe!

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shelbriggs

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Reviewed: Jan. 25, 2008

Quick, easy, economical, healthy and delicous. I cooked brown rice separately in chicken stock and splash of lemon juice.

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Kathy

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

4 stars with regular-cooking rice, cooked separately and added at the end, and black pepper added with first four ingredients. Subbed diced frozen broccoli for the peas. Could use more lemon, but we like that flavor a lot.

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GRKaters

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

Simple to make with ingredients most often have on-hand. I doubled it, and it turned out very well. As I have never buy instant rice, I also used regular rice (cooked in chicken broth instead of water). The lemon was a very subtle flavor that went very well w/the garlic/onion and the textures worked together nicely. Highly recommend this dish.

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LAUREY

Cooking Level: Expert

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Reviewed: Jun. 20, 2007

Cooked rice during cooking the rest of dish as someone else suggested.Combined with the rest of the ingredients in the last few minutes of simmering. Served with Fresh Fruit Salad (from this site).

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2006

The flavor of this recipe was good, but I didn't care for the instant rice in it. Parts of the rice were mushy, and other parts were crunchy. I will be trying this again, but I will cook the rice separately.

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