Reviewed: Aug. 9, 2010

I had to cook for an additional 15 minutes.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 9, 2010

Fast, easy and delicious...

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Reviewer:

Dorothy

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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Jan. 11, 2010

Delicious... we just ate this and I had to pull myself away b/c it was so tasty I was going to eat the whole dish.

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Reviewer:

Vianney

Reviewed: Sep. 14, 2009

Easy to make and delicious, however I found it too salty with this recipe - I will cut out the beef broth and simply use water, and use only 2 tbsp of soy sauce next time.

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Reviewer:

LadyLazz

Cooking Level: Intermediate

Reviewed: Sep. 12, 2009

My recipe is almost the same except mine calls for diced cook chicken and more water..Here it is...3 cups rice,1/2 cup soya sauce,1/2 cup veg.oil,1 oxo cube(or env.bovril)chicken flavor,1 env onion soup mix,2 cups diced cooked chicken,1 cup chopped onions,1 cup chopped grn peppers,1 cup chopped celery,1 can mushrooms drained,7 cups boiling water I add ingredients as they're called for in a roast pan(this is a big recipe)then pour boiling water over the whole thing.Bake @350 for 1 hour.Do not open lid for the whole time.

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Reviewer:

Cherubaby

Reviewed: Sep. 12, 2009

My hubby and I really liked this recipe. I didn't use any mushrooms because I didn't have any, and I used chicken broth, because I didn't have any beef broth. I didn't use any water, just used the whole can of chicken broth. But.... the next time I make this dish, I will cut the oil down to about 4 Tblsp. I thought it was way to much oil. Other than that, it was a great tasting dish. Thanks for a good tasting recipe Kelly!!

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Reviewer:

Diane A.

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Manchester, Tennessee, USA

Reviewed: Sep. 12, 2009

This was a good recipe to me. I had a problem with the cooking time. At 45 minutes all water was still there. The total cooking time was 1 hour and 45 minute. This may be because I use Brown rice. I will try it again! I also use chicken broth instead of beef broth.

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Reviewer:

KOWBOY

Reviewed: Sep. 12, 2009

I made this Exactly as written. YUK. The rice took almost double the time to cook in a oven-safe ceramic covered dish. The flavor was not pleasant. I love rice, fried, pilaf, plain white, but the flavors of these combined ingredients was not something that even I, a rice lover, could tolerate. Guess I'll keep looking for a rice side-dish that is unique and flavorful. Sorry for the poor review, I am usually very forgiving, but this delayed my entire meal, and was not worth the wait.

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Reviewer:

Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Reviewed: Apr. 6, 2009

Great recipe. This makes amazing rice. I left out 1/4 cup of oil when making along with celery (don't really like it). I also added another can of mushrooms (4oz a piece) since it didn't look like much when preparing.

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Reviewer:

nijave

Reviewed: Apr. 4, 2009

VERY GOOD! I MADE A FEW CHANGES.. I ONLY USED HALF A PACKET OF ONION SOUP MIX, 2TBSP OF WORCHESTERSHIRE SAUCE, AND I DID NOT ADD VEGGIES. JUST THE MUSHROOMS. VERY VERY GOOD! MY HUSBAND LOVED IT.

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