Reviewed: Nov. 24, 2009

A bit plain, but easy.

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Nov. 22, 2009

i always have onions i always have rice and im always looking for a side dish so this was good. i saw this mentioned on the exchange as oniony rice and i searched it a while back and never could find it so i set out to make my own version of what i thought it should be. heres what i do same concept and i use poor folks food ie white onion plain white rice bullion cubes etc. i heat the oil or butter then brown the onion with a smidge of garlic powder then i toast my rice with the onions add the liquid ( using water) and 2 or 3 bullion cubes. i let it boil turn it down and leave it alone until its rice. to make it pretty i shake in whatevers dried green a spice and in the pantry just a little, and bam its good. im going to make this alot and change it up i like rice i just dont like it plain.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 20, 2009

OMG I tried this last night and to my surprise....SOOOO GOOD! My husband (who is the cook of the family) was really impressed. The rice has almost a silky texture to it (I used parboiled rice) and the only disappointment was that I didn't make enough for lots of leftovers for the next day!

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Doelca

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Reviewed: Nov. 6, 2009

Very good rice. It has a good flavor. I generally still in some peas at then end just to add colour so it doesn't look so boring.

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Domesticgoddess

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Reviewed: Nov. 5, 2009

This was a surprise to me. I was all out of broth. Since we were having it with beef I used 2 c of water and 2t. Better than Bullion beef and followed the rest of the recipe. It was really good! The kids asked for seconds! Woo-hoo! I'll put it into rotation at our house. Thanks

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Char

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Reviewed: Oct. 26, 2009

Loved it! I used basmati rice and it cooked like a dream. While chopping the onion, I thought it looked a bit much in proportion to the rice - it's not: throw the whole onion in! The pepper gives quite a kick! It's great because it also complements a lot of different flavors.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Oct. 24, 2009

nice change from plain rice.

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LOTTAHESS

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

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Reviewed: Oct. 11, 2009

How I usually make rice when I consider it "plain" Chicken broth always makes a world of difference in rice. It's a great method, but wouldn't call it special.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 6, 2009

I served this alongside Halibut Weaver, from this site also, which is a very rich dish. I needed a nice simple side and this worked out well. I did add mushrooms and a sprig of thyme while it cooked. Thanks for this recipe gapch1026.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 3, 2009

Good, easy side dish

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Belle

Cooking Level: Professional

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Reviewed: Sep. 27, 2009

For flavor more is needed in this recipe. Very ordinary.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

This was so good! I used half butter, half oil and both red and white onions. YUM! I put a sprinkle of salt in when the onions were cooking, and it need just a pinch more when it was done cooking. I will be making the over and over again!

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akarikuragi

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Reviewed: Sep. 27, 2009

I made this for a family bbq and it was a hit! It's so easy, but so delicious! Thanks for the great recipe.

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B McEwen

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Reviewed: Sep. 26, 2009

Usually I just make rice a roni when I need a rice side dish, but I decided to start trying out my own.... This was the first one I tried, I liked that it was easy and only a few ingridients but it was a little bland. Might make again some day for some reason but not sure when or why.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

This was good. I did add some frozen peas and carrots to the mix and some onion powder, but hubby ate it and took some for lunch the next day and hes VERY picky so it was a success! I will add to recipe box.

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 9, 2009

Very easy & delicious. I only used 1/2 tsp pepper. I would suggest starting with that and you can always add more if desired. I also used a mix of white and brown rice. Served with Szechwan Shrimp from this site and it was awesome.

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LynnS

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Reviewed: Aug. 31, 2009

Great subtle taste. I picked this recipe because I had a huge tub of chopped vidalia onions I had to bring to a big hot dog cook out, but forgot them at home. I didn't have the green onion, which probably would have been better or maybe a combo of both types of onion. Anyway, this went well with the black-eyed peas and oven fried chicken, I made. I really thought the black pepper flavor and heat stood out and just loved it. Thanks, gapch126!

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ScooterMom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 27, 2009

I have to be honest; I wasn't expecting this to be anything to write home about. Talk about less is more! This was actually rather tasty! I did use seasoned bouillon cubes instead of broth (I was out!), so that may add to the tastiness. Either way, I will definitely keep this in mind, and though it may not be the most mouth-wateringly delicious thing I've ever made, it still gets five stars for versatility as a side dish - and extra kudos points for the fact that I already have the recipe memorized!

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Olua

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Reviewed: Aug. 23, 2009

This was pleasant and subtle - I'd call it a nice, basic "recipe" for beginner cooks. Still, it is only rice, cooked in broth rather than water, with onions added. I would strongly suggest against the full amount of pepper called for and simply add it to taste. Great to serve as support for a stronger main dish, where you wouldn't want flavors to compete.

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