Reviewed: Jul. 6, 2009

This recipe was beyond bland, and the chicken turned out dry. I thought about tweaking it the next time I make it, but I can't bring myself to make there be a next time.

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Ceanna

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Reviewed: May 28, 2008

I changed a few things and this has now become one of my favorite meals!! -double or triple the amount of garlic -use EVOO instead of butter -use 3 tbsp of lemon juice, no lemon peel -use frozen peas instead of broccoli -use 2 tbsp of instant mashed potatoes instead of cornstarch (trust me on this one, weird, but oh so good!) -MOST IMPORTANT--add 2-3 tbsp of Thai sweet red chili sauce at the end of cooking Trust me, the Thai sweet red chili sauce adds hotness and an immense amount of flavor! Is was sooooooo good!

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Alicia S

Cooking Level: Expert

Living In: Athens, Georgia, USA

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Reviewed: Apr. 29, 2008

I found this recipe years ago on the box of Minute Rice. It calls for peapods instead of the broccoli. My kids really love the peapods. Nice variation from the broccoli.

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Ann

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Reviewed: Apr. 7, 2008

From what I remember, I found it to be a little dry. I guess I don't care for lemon and chicken together.

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Reviewer:

Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 21, 2007

My husband like it, I thought it was okay... Needed a lot of salt and pepper to wake up the flavor. I cooked brown rice ahead of time because I just can't stand instant rice.

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QUEENLUCY

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Olympia, Washington, USA

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Reviewed: Apr. 16, 2007

nedded serious salt and pepper but it was good for a throw-it-together dish

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cammy

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Reviewed: Feb. 26, 2007

This was pretty good. It wasn't quite what I expected, a little soupy.

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Laura Green

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Reviewed: Feb. 15, 2007

This was awful. Completely lacked flavor. I had to add a ton of soy sauce just to eat it. I will not be making this again.

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LADYSAFFRON93

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Feb. 6, 2007

Tasty! I left out the rice and served it over medium egg noodles. Used flour instead of cornstarch. Nice change from my usual fare. Thanx!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Jan. 25, 2007

This recipe was easy to make and had an incredible flavor. Very mild but nice. I did not make any changes and my fiance and I gobbled it up.

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Mary Kay

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Reviewed: Jan. 18, 2007

I thought this was a fairly good recipe. I am usaully not a fan of chicken and rice recipes, but this was very flavorful and not mushy or bland at all.

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M.McBride

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Reviewed: Jan. 15, 2007

This was a decent backbone recipe. I liked it because it was healthy and low-fat. I modifed it by adding 3 garlic cloves, 3 carrot, roughly 2 cups of broccoli, adding rosemary, pepper and used brown instant rice. I didn't adjust the liquid for the brown rice and the rice turned out well.

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Micah O

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Reviewed: Jan. 8, 2007

Followed JJR’s advice and cooked the rice (I used Basmati) separately – then added to the chicken mixture. I used EVOO in place of butter or margarine. I added about 1tsp. finely chopped fresh rosemary (I didn’t have any fresh parley) to the chopped onion and carrots – allowing them to sauté for approx. 3-4 minutes before adding chicken pieces. This was a pretty quick and very good recipe.

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Reviewer:

SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Dec. 4, 2006

I made this for my family tonight. It was good but the rice was a little soggy. I might cook the rice on its own next time and then mix together with the chicken/veggie mix.

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