Reviewed: Jun. 12, 2012

It was very mild flavored, or as some in my family said--bland. I even doubled the garlic. It was nice as a change of pace, but I really didn't notice a major "wow" as opposed to using plain white rice. I would quadruple the garlic--the pimentos added color but no flavor. I would also wager adding some cilantro would definitely help develop the flavors some...adding some chicken/veggie stock wouldn't hurt either. It just wasn't our thing.

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Reviewer:

Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Jul. 10, 2010

This is a base to be built on. I added two buillion cubes and fresh pimento for some more flavor. I will make this again with the small changes

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Reviewer:

Purple

Cooking Level: Intermediate

Reviewed: Aug. 29, 2008

great recipe first i browned my rice used 1 cup. added 1/4 of an onion sauteed a bit added chopped cilantro and 1/2 a can of tomato sauce or you can use 2 sliced tomatos added 2 cups of water and seasoned it with a dash of garlic powder and 1/2 a cube of chicken bouion then covered. my husband loved it!

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Reviewer:

mimpuff

Cooking Level: Intermediate

Home Town: Temple City, California, USA

Reviewed: Apr. 24, 2008

Good basic recipe. Of course I tweaked mine a bit. Browned the dry rice a bit in some olive oil and butter, set that aside then sauted the garlic and onion and I added some green bell pepper as well. mixed the rice in w/ the veggies then added 2 c chicken broth. 1 small can of tomato sauce and a can of rotel diced tomates w/ green chilis. for a bit of extra flavor i added about 2 tsp of chili powder, .5 tsp of cumin, and salt & pepper to taste. let that simmer and Yummo!! using it as a side to my fabulous Chicken Enchiladas with Pepper Jack Cheese Sauce.

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