Reviewed: May 16, 2012

Yummy. My boyfriend asked me what I did to the rice to make it taste so good! He normally dosen't like rice much at all. Thanks!

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empresszizzy

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Reviewed: Feb. 28, 2012

Nice

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Kaya

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Reviewed: Jan. 11, 2012

Bleh

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jab788

Reviewed: Jan. 3, 2012

Love it. This recipe is quick and easy and tastes great. I've made it twice now and the second time I didn't have any parsley but it still had wonderful flavor.

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whywait4life

Cooking Level: Intermediate

Home Town: Cedar City, Utah, USA

Reviewed: Sep. 13, 2011

This was pretty good. Made with regular rice and a vegetable bouillon cube for a side that all of us could eat. Definitely best with a full flavoured main dish, as it's quite subtle in flavour. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Aug. 31, 2011

After being away from home for nearly two weeks and with only two days before I hit the road again, I had no intention of going to the grocery store. I wanted something simple with subtle flavor and limited ingredients and this was it. I used regular, long-grain converted rice (I don't use instant) and chicken broth rather than bouillon. As a rule I prefer fresh ingredients and even tho' I did have fresh onion, I deliberately used the dried minced onion called for, curious about what flavor it would impart. I was pleasantly surprised. It really does contribute a nice onion flavor, much more so, in fact, than fresh onion. This is a great choice when you need something mildly flavored to support your main dish. I served this tonight to accompany "Pan Seared Chicken Breasts with Shallots," recipe also from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 28, 2011

Great for instant rice recipe. Used dried parsley and 1/2 packet of onion soup mix because its what I had. Surprised at how great it was. YUM!

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beenedip

Reviewed: Jun. 12, 2011

I found this didn't have much flavor, but it is a good start. Just a warning, if you make it with brown rice, DO NOT use bouillon or powder base because the rice will not cook. Use pre made liquid chicken stock. The amount of salt in the bouillon causes the brown rice to not take in the liquid. I didn't have instant rice, so I substituted brown, simmered for almost an hour to no avail. Don't make the same mistake I made.

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cmtrumpet5

Cooking Level: Intermediate

Home Town: Clarion, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

Reviewed: Mar. 28, 2011

Yummm! I had chicken in the oven and need to come up with a side FAST. This was perfect! I sauteed the onion and about 1/2 a stalk of celery in butter, heated a can of chicken broth to boiling, tossed in the the onions & celery, added the rice, and some dry parsley since I didn't have fresh. It was really good!! A definite keeper!

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WhatchaGotCookin

Reviewed: Nov. 21, 2010

this was very good. I did make a few changes - I used Chicken Broth in place of the water and bouillion and added some green pepper because I needed to use it up. Thanks for sharing!

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