Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 23, 2012

This is my go-to side dish for anything grilled! The bell peppers are a fantastic touch that really make the flavors pop out. Will often use a little chicken broth instead of water.

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Reviewer:

josephstillwell

Reviewed: Aug. 22, 2012

Outstanding....I used regular cheddar cheese and sharp cheddar, going half and half. Also added broccoli with the red onions and bell pepper mix. Add this with fresh string beans and carrots sautéd in coconut oil with garlic and you got you self a very tasty meal...YUM

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Reviewer:

Beans

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

Living In: Kearny, New Jersey, USA

Reviewed: May 27, 2012

this rice recipe was a hit with my sons

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Reviewer:

Char

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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Reviewer:

codered

Reviewed: Feb. 26, 2012

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

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Reviewer:

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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Reviewer:

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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Reviewer:

marjimom

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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Reviewer:

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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