Super good and easy! I did change it some so I could use some of the tomatoes/produce from my garden and I loved it even more. Changes I made were 1.) Rinse the rice in a colander for several minutes under cold water - to remove some of the gluten - then drain. 2.) Take about 3/4 c fresh tomato, cut into quarters, and about a 1/4 of a medium onion, sliced lengthwise - place on a cookie sheet, drizzle with olive oil and sprinkle with black pepper and place in a 450 oven until soft and roasted. Set aside to cool, then chop. 3.) Saute the rice in olive oil and added a big clove of minced garlic and the cumin near the end of the browning process. 4.) Then added the chicken broth with 1 T. green chilies and 1 T. tomato paste. 5.) Add tomato/onion mixture to the rice near the end of the cooktime. 6.) and add a little cilantro and a squirt of lime when finished. So good and I can taste all the freshness from my garden too. Love it!
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