Reviewed: Apr. 1, 2012

Good - but salty. Really salty...

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Cooking in Arlington

Cooking Level: Expert

Reviewed: Mar. 21, 2012

I use the same thing but I use non meat based broth which is also fat free and only a table spoon of butter. I also add assorted veggies after the first 30min. Mushrooms, bell pepper, green peas. Very good side to any salty dish, or meat.

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pahndabear

Reviewed: Nov. 23, 2011

This was a good recipe taste wise, but next time I'll have to try it with white rice instead of brown. I suggest if you use brown rice to cook it before you follow this recipe because mine didn't cook before soaking up all the fluid. =)

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plutosplaytime

Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

Reviewed: Sep. 19, 2011

I think this was very good. However, WAY TOO MUCH BUTTER! I used white sticky rice, cream of mushroom soup with garlic and beef broth. I will make it again, but with 1/2 or less of the butter! I should have went with my gut feeling when making it, I knew it would be too much butter! Also, I cooked it for about 30 mins covered and about 12 mins without foil and some of it was burnt on the bottom of the pan.

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Michelle Nelson

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Cooking Level: Intermediate

Living In: Madera, California, USA

Reviewed: Sep. 18, 2011

A very good, simple recipe. I will definitely be making this again. The only problem I had was that the top layer of rice got well done and the edges were crispy. I didn't see anyone else mention a problem with the cooking time, so I may have to check my oven temp or it could possibly be the cook. :) I might try lowering the temp to 400 next time.

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Tammy M

Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

Reviewed: Aug. 18, 2011

a great easy, go to recipe... even my husband can cook this! I use low sodium beef broth and use half the amount of butter called for. Comes our wonderfully everytime!

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Sassa

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

In my house we eat rice everyday, my husband he's Puerto Rican and he can eat plain white rice, but me im Southern andI need a little more flavor in my life. This recipe was FAST and EASY!!! I wish there were more fast, simple, and easy rice dishes! I added some of my own spices but this recipe is perfect the way it is! I'm making it again right now as we speak!

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DesireeAnn2011

Reviewed: Aug. 6, 2011

Wonderful recipe! I didn't have the condensed can onion soup or the packets of dry soup on hand so I made my own substitution for the packet. I also wanted a 9x13 size for our large family so I doubled the rice amount totaling 2 cups of uncooked rice, added 2 cans of beef broth (mine were each 14 oz) Then for the onion soup substitute I mixed aside the following (this equals 2 packets worth): 5 tablespoon + 1 teaspoon dried onion flakes 3 teaspoons dried parsley 2 teaspoon onion powder 1 teaspoon celery seed 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon ground pepper I sprinkled this over the 9x13 rice mixture and added 1 more can of water. Then I took 1/2 cup butter (didn't double this) and cut slices over top. Baked for the same amount of time as listed. Delish!

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Laura F.

Reviewed: Jul. 26, 2011

So easy and flavorful!! Will make again..and again...and again!

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sunset

Reviewed: Jul. 12, 2011

I attempted to make this and then put it in the crockpot for dinner. Not a good idea, it came out really mushy. Otherwise it tasted good when it first came out of the oven. My friend has the same recipe but uses dry onion soup mix.

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