The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 15, 2009
Loved this recipe! My family loves rice but we get tired of plain rice or fried rice. This was a wonderful combination of flavors. Next time, though, I think I'll back the butter content to 1/4 cup. It was a little greasy for my tastes!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 28, 2009
This was okay. Cooking it in the oven was not the best method in my opinion. I cooked it in the oven and then also cooked it in a rice cooker. The rice cooker rice faired a-lot better. Cooking it in the oven didn't really cook the rice well for me. It was still hard. I also agree with other reviewers, the measurements are off. Beef Broth comes in a 14.5oz can so you have to adjust all the other ingredients accordingly. Finally, I would recommend adding mushrooms or green onions to enhance the flavor. This was just okay for us. I've made it twice now and it is just okay. Not sure if it is worth making again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 8, 2009
Like megin480, pretty good, more like 4-5 servings. I cut the butter in half, and could even cut that amount in half. Although butter almost always makes everything taste better, a little too greasy for my taste. Also, my beef broth comes in 14.5 oz cans, not 10 oz., and I only had dry onion soup mix, so I added 6 ounces water with the broth and mix. Could've gone to 4 ounces, would've been fine. An easy side dish that the family loved. I'd make it again and maybe try to find a way to jazz it up a little more next time (mushrooms, more onions, etc.) Thanks for a great recipe.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 6, 2009
Pretty good. Followed recipe and next time would maybe add some mushrooms or some Gruyere cheese at the end. After removing the cover it started to get dry and edges got crunchy so I added some more broth and recovered for the rest of the cooking time. And, I would say it serves 4-5 people. Double if you have more than 4.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 24, 2009
This was delicious rice. As many others have suggested, next time I am going to try it with half the butter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 10, 2009
The first time I made this I did it exactly as instructed and it was really good. The second time, I just put everything in my rice cooker (used onion soup mix plus 1 cup water, 1 cup beef broth, 1 cup rice) and left out the butter. It turned out great that way too plus was less effort and took less time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 25, 2009
This rice is so yummy!! It's moist, flavorful, and best of all, easy to make. I used half the amount of butter called for and it was still delicious. This will be a regular side dish for me from now on.
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Cooking Level: Intermediate

Home Town: Northridge, California, USA
Living In: Canoga Park, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2009
ABSOLUTLEY fantastic! I am quite the rice fanatic and I am in love with this recipe, however i did as well substitue the condensed French onion soup for Lipton Onion soup mix and 1 cup of water. It was the first time I made it, so I'm not surprised that the rice turned out a little crunchy. Next time I will be sure to use the right amount of water. Made with Garlic Cheddar Chicken, but found the meal too heavy altogether. Best served ALONE! =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 21, 2009
Wonderful! Made according to recipe except cooked under lid entire time. I made this at a later time and substituted chicken broth for the beef broth. It was still good, just not as rich and flavorful.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 9, 2009
This recipe is truly easy and tastes excellent. I have made it 3 times now, and what works best for me is using 1/2 c white rice and 1/2 c brown rice. I used dry onion soup mix and add 1 c of water, saute mushrooms, and 1/4 unsalted butter. The first time I made this I used salted butter and it was too salty. My husband and I love this dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 7, 2009
This rice had a good flavor and was easy to prepare. I cooked it in the oven right along with a meatloaf and cabbage casserole. The time it takes to cook is perfect as it coincided with the other dishes. Next time i would probaly add fresh minced garlic to the recipe for more flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 11, 2009
I get the majority of my recipes from this website and generally the results are very good.This dish however,was a major disaster. I followed the recipe exactly and the end result was an unappetizing grey brown colour and the rice itself stuck to the pan.What was left of it was gluey, mushy and incredibly salty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 5, 2009
I made this tonight to go with lemon garlic rosemary grilled chicken and wow was it good! This recipe is really simple and calls for ingredients that I usually have on hand. Instead of the french onion soup, I used an envelope of Lipton onion soup mix mixed with 2 cups of warm water. My family really liked this rice a lot! Thanks!
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Cooking Level: Expert

Living In: Murrieta, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2009
this rice is excellent!!! i made this with stuffed porkchops and red potatoes. way too much food because the rice is a meal on its own! my mom and dad loved it and my kids couldnt get enough! they ate more rice then anything else!! i will defenitly be making this more often!!!
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Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 30, 2009
This is so simple, and so tasty! My husband loves it, and I love how easy it is. Like others recommended, I only used 1/2 the butter. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 18, 2009
Very good! My family loved it.
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Home Town: Niles, Michigan, USA
Living In: Dowagiac, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 8, 2009
This rice was a great side. Not too bland. Simple. I just added some frozen veggies to it to give it some color. Great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 7, 2009
This is fantastic. Followed directions exactly. Kids loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 5, 2008
Loved it! Followed the recipe exactly and it turned out great!
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Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 22, 2008
So my hubby and I liked this rice a lot. "This is what I'm talking about" he said when he tasted it. He likes the boxed rice and I won't buy them 'cause they're expensive. I ended up changing the recipe quite a bit simply because I found it last minute and had to go with what was available. I used a 14.5 oz can regular strength beef broth, 3/4 c. water, a package of dry onion soup mix, 2 T butter. I added an extra 1/2 c. rice just based on personal preference-the amount of liquid in the original recipe seemed like a lot. I had to cook it on the stove as the oven was in use. Boiled the liquids, soup, and butter, added the rice and turned to medium-low for 15 minutes, then turned off the heat and let it rest for another 15 minutes. I make all my white rice this way and it turns out great each time. I don't usually change recipes like that right off the bat, but I had to this time. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA
Living In: Genoa, New York, USA

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