Reviewed: May 27, 2012

this rice recipe was a hit with my sons

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Reviewed: Apr. 13, 2012

I absolutely love this dish. I use chicken broth instead of water to prepare the rice and even add a tad of cayenne pepper (barely a pinch). With the peppers & onion, added mushrooms, a couple garlic bulbs. First time I made it, I added the cheese, it was great. Now I make it without adding the cheese, don't want the extra chloresterol. O I use cocoanut oil to saute the peppers, etc.

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codered

Reviewed: Feb. 26, 2012

So yummy! I added sliced chicken parmesan sausage and made a meal

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eherendeen

Reviewed: Feb. 6, 2012

Nice simple way to add a vegetable to a brown rice side. Used vegetable broth instead of water & instant brown rice to cut back on the cooking time. Also used 1 1/2 peppers & scallions. Will try different seasonings next time - I can see how some might find it bland, especially since plain brown rice doesn't have the sodium like other rice side dishes do.

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just_a_girl

Cooking Level: Intermediate

Reviewed: Oct. 4, 2011

This is great. We were out of brown rice (someone overlooked this in the store :-)) and substituted arborio rice. It worked great. (you do have to soak the arborio rice in your water for 20 min. before you cook it for 15 min.) but it takes the cheese very well. One time we were out of cheddar and used the dreaded processed. . . it worked too!

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marjimom

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Cooking Level: Intermediate

Home Town: Pflugerville, Texas, USA

Reviewed: Sep. 10, 2011

A wonderful alternate to what can sometimes taste like cardboard! I make it with chicken bullion instead of plain water, and add about a 1/4 cup more liquid than suggested. I then also add about a 1/2 can of mushroom soup, and spread the rice in a casserole dish (prepped with Pam) before putting the cheese on top of the dish. Then I put the dish in the oven on about 425 degrees until the cheese is melted and a little golden. It's absolutely to die for!

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Tammi

Reviewed: Aug. 4, 2011

I made this for a side dish tonight. I thought it was really good. My family also liked it very much! The only thing I will do differently is cooking the peppers and onions longer. There is a fine line between cooking them nicely and over cooking them. I will make this again!!!! Thanks for sharing this recipe!!!

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FitnessLovingMom

Home Town: Wickliffe, Ohio, USA

Reviewed: Jul. 11, 2011

Yummy! I made a few changes which is why I only rated 4 stars. I didn't have bell peppers, but I had so many jalapeno peppers from my garden. I added one jalapeno pepper chopped. I sauteed the pepper and onion and added about a cup of frozen broccoli which I let thaw slightly. I also boiled the rice in chicken broth to give more flavor. This is a keeper!

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lindsay

Cooking Level: Expert

Reviewed: Jul. 5, 2011

made as directed adding cooked chicken. Extremely tasty with the cheese. I will be adding cheese on a regular basis to my brown rice. Amazing how good it tastes bringing boring brown rice to popping yum-yum. The onions and peppers gave a sweet balance. This is a super easy recipe that you will make over and over again.

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ann

Reviewed: Jun. 20, 2011

After reading reviews, I decided to help try to fight the blandness by sauteing half a medium onion and 2 cloves of garlic in oil for making 2 servings of rice. When the onion was soft, I added 1/3C brown rice and sauteed a few minutes. Then I added a little under 2/3C chicken stock and a handful of frozen peas and carrots (skipped the bell pepper). Brought to a boil, covered, reduced heat to low, and simmered 45min. Then stirred in a few handfuls of freshly shredded medium cheddar. If you want better flavor, you have to use medium or sharp cheddar. Added sea salt and white pepper to taste and it was pretty good. I might go with the sharp cheddar myself next time, and maybe use broccoli florets instead of peas/carrots. Could also add diced carrot to the onion saute for flavor.

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