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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 20, 2008
This will be going into our regular meal rotation! I used a yellow onion (all I had - I rarely buy red) and sauteed it in half butter, half olive oil, and cut back on the pepper, to 1/4-1/2 tsp (I just grind it in). Delicious! It's a very flexible recipe provided you stay within the 1:2 rice:water ratio. We also like to add a bit of minced garlic just before adding the broth.
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Faith
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 18, 2008
Made this for 20 people. Added sweet peas and chopped mushrooms. Very filling. Totally delicious!
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rjcmartin
Living In: Edison, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 6, 2008
This went great with shish kebobs... I will definitely be making it again!
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Momto3boys
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Cooking Level: Expert
Home Town: Adrian, Michigan, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 3, 2008
After reading all the reviews, I expected major "wow" with this recipe. It wasn't there. It was a good recipe, but not excellent. I would make it again, sure, but it's not something my family will be asking for weekly.
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Mrs. U
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 1, 2008
I tripled this recipe for a crowd. Served it with "Yummy Honey Chicken Kabobs" from this site. Everyone, including 3 teenage girls, loved it. Used Vidalia onions - nice taste but rice was rather bland looking -no color. Next time I might add chopped carrots or fresh parsley to make it look more inviting.
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Barbara L.
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Cooking Level: Expert
Home Town: Davenport, Iowa, USA
Living In: Athens, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 12, 2008
Very good variation to plain rice. I don't like to use plain white rice so I substituted jasmine rice instead. It was VERY good. I will definitely make it again.
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witchy_mom
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Cooking Level: Intermediate
Home Town: Chesapeake, Virginia, USA
Living In: Tampa, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 5, 2008
I thought this was very good and very easy! I used my own home-made chicken stock which made it very rich. It's great standing as the recipe is written, however I do think a couple cloves of garlic wouldn't hurt anything. Thanks for the recipe!
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Camas Mom
Cooking Level: Expert
Home Town: Eugene, Oregon, USA
Living In: Camas, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 21, 2008
This was a good, quick rice dish. I used instant rice (all I had on hand, but will use Basmati next time) and added some minced garlic in with the onions and oil. It had a nice flavor and was super simple! My only "issue" was that the red onions ended up making the dish an odd color (grayish) when it all finished cooking. Next time I will probably use a Vadalia onion instead so the dish doesn't end up with an unappetizing color.
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JANICEB75
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 18, 2008
This was so good! I didn't have red onion and the only grocery store in town that was open on a Sunday (I live in a SMAALLL town) only had rotten red onions (seriously, they were smushy and brownish) so I substituted half of a regular onion instead. This was an amazing side dish and I will DEFINETELY make this again and again!
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jm.helle
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 10, 2008
I made this last night with red and yellow onions and some fresh garlic. It was delicious! I will be making this again for sure!
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Stacey
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 9, 2008
Used a combination of white rice and brown rice and added a couple of cloves of garlic but otherwise followed the recipe. This came out a little bland for my taste nonetheless, would probably add some herbs next time as other reviewers have suggested.
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Raquel
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 5, 2008
Very tasty and easy to make! A nice change from regular white rice.
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TRACINDA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 1, 2008
This is a very good rice much better than anything from a bag or box. Next time I will use more onions. Thanks
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stacie
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: May 1, 2008
Was ok. Kind of bland, if I make it again I will definitely add some spice to it. Served with Southwest Chicken and I think the sauce from it saved the rice.
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NMiller08
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Cooking Level: Intermediate
Living In: Atlanta, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 18, 2008
My mom used to make this recipe for many years. She made it from left over rice. Instead of the oil, she used butter to saute the onions. Salt and pepper to taste. This is still my favorite way to use left over rice! I always make extra rice just so I have the leftovers for this dish.
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Reviewer:

MICHELLEJ1
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 11, 2008
I thought it had too much pepper and needed a little salt.
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Reviewer:

jacksgrammy
Home Town: Sanford, Florida, USA
Living In: Pace, Florida, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 9, 2008
Good simple side dish for an entree that has a lot of flavor. Not a stand out recipe, noone commented on it. I had to add salt, but that probably depends on the brand of chicken broth you use.