Reviewed: Feb. 21, 2012

5 stars, but added the following: 1/4 t each Oregeno, red pepper flakes, garlic & onion powder; dash of salt and pepper. 1/2 c each sauteed cubed zucchini & fresh sliced mushrooms; 3/4 c cooked chicken breast in cubes, I omit the water but added 1 can cream of chicken soup. We used rustic rice mix (not long grain, but took same amount of time to cook). Added 1/2 c each of shredded colby/Jack and sharp cheddar. 1/4 c shred Parmesan cheese. Mixed all together in large bowl, pored into casserole and baked with Parmesan sprinkled on top for about 15 minutes until warm. Yummy!!!!

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Reviewer:

Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Nov. 1, 2011

yummy! I added some extra cheese (Monterrey jack)

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Reviewer:

jewelz2983

Reviewed: Oct. 26, 2011

This was pretty good. I didn't want to get two dishes dirty so I just did it all on the stovetop. We thought it could use more parmesan cheese and some fresh garlic.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 28, 2011

I substituted chicken stock for the water and added diced chicken to make a casserole. Written as is, I think it would be a little bland. I added fresh garlic with the onion and seasoned the chicken for additional flavor. With the small changes I made my family enjoyed and asked for it again.

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Reviewer:

Kara

Cooking Level: Intermediate

Reviewed: Jul. 11, 2011

Not bad! I followed others' instructions by adding garlic and using all broth instead of broth and water. I also sauteed half a cup each of chopped zucchini and onion, and added 1/4 cup each of Parmesan and extra-sharp cheddar. I think it could probably use a teeny bit more salt but other than that...it works! Thanks.

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Reviewer:

Yaa

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Iowa City, Iowa, USA

Reviewed: May 17, 2011

Very bland, no taste at all. I used all chicken broth (3-1/2 cups) and no water, and also added chicken. Just nothing tasty at all. Sorry Mathilda!

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Reviewer:

Sue G.

Reviewed: Jan. 19, 2011

I took other reviewers' suggestions and used only 3 cups chicken broth. I also added 1/2 tsp ground nutmeg (next time I will use more) along with the salt and pepper. Also next time I will add chopped or minced garlic to the onion saute and will add fresh mushrooms as well.

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Reviewer:

Doris

Reviewed: Jan. 4, 2011

Wonderful recipe!! I needed to use up some baby spinach that I had in the refrigerator and so I made this along with Lemon-Garlic Tilapia from this website and it was sooo yummy - perfect combination! My husband absolutely LOVED it as well. Said he really didn't deserve such a good meal! lol. Great way to get spinach into him too haha!

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Reviewer:

Kari

Cooking Level: Beginning

Reviewed: Aug. 11, 2010

I substituted quinoa for the rice, but followed the recipe as is other than that. It was great! Even my picky Papa ate seconds!

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Reviewer:

COOLMOUSE

Reviewed: Aug. 7, 2010

Very nice, simple, and nutritious recipe. A great way to use up the abundance of spinach in my garden! I added 3 cloves of garlic with the onions and used all chicken broth instead of half water thanks to the advice of previous reviewers. I added less liquid than called for--just a little over 3 cups because I was afraid the rice would get mushy. When I transferred the rice to the casserole dish, I added cut-up pieces of leftover chicken and a tablespoon of lemon juice to give it a little kick of extra flavour. With the addition of the chicken it is a main dish meal! I agree with another reviewer, who felt that less cooking time is needed. I kept in the oven just until the cheese began to brown a bit--about 10 minutes.

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