Reviewed: Oct. 9, 2009

My husband and I both liked this. I used all chicken broth and added garlic powder. I halved the recipe for just the two of us. I also grated some white cheddar on top. I will make again and would serve to company.

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CarolynFL

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Reviewed: Sep. 4, 2009

We all enjoyed this. I used 4 cups chicken broth instead of the half water/half chicken broth and added garlic powder. I used frozen spinach and just thawed it and squeezed out all the excess water. I also used basmati rice. This had loads of flavor!! Will make again for sure!!

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shelbie

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Reviewed: Aug. 15, 2009

Hugely successful!! Husband, toddler and myself all loved it! Used basmati rice, 4 cups reduced sodium chicken broth, and added garlic. Very tasty. Doesn't taste great as leftovers the next day though. Next time I'll make just enough for the meal.

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John & Steph

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: May 26, 2009

I used jasmine brown rice, and increased the stovetop cooking time to 30 minutes. This came out a little soupy for me and not sure if it is supposed to be that way. It had great flavor though. I added some , garlic, red pepper flakes and oregano. And I did increase the cheese to half cup.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

Yummy! I tried this recipe one night when I had a rice craving and I was not disappointed. The only problem is the cooking time is a bit long.

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Lacey Lynn

Cooking Level: Intermediate

Home Town: Bright, Indiana, USA

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Reviewed: Feb. 4, 2009

This is what I did: I sauteed 1/4 red onion in some olive oil, and added a clove of minced fresh garlic. I added one bag of Trader Joe's frozen brown rice. Tossed about 1/2 C. of frozen corn into the pan. Added some chopped fresh broccoli and some frozen spinach. Sauteed till just about done. Poured all of that into a sprayed baking dish. Put one layer of cooked chicken on top. Added two shredded carrots on top of mixture. Added 1/3 C. of grated Munster Cheese, and 1/4 C. of Parm. cheese. Then I added a mixture of: 1 can of cream of mushroom soup with 1/2 C. of plain yogurt mixed in. (Next time I wold use Cream of chicken soup mixed with a bit of milk instead of cream of the cream of mushroom/yogurt mixture). I baked it at 375, covered for 25 minutes. Very good, warm, filling dinner.

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freedumryde

Cooking Level: Intermediate

Home Town: Amherst, Massachusetts, USA

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Reviewed: Jan. 15, 2009

This is my FAVORITE recipe on the entire site so far!! I have made this more than twice, and each time it is mouthwatering! I don't change much, I just use brown rice instead of white and add marinated chicken breasts on top...YUM. (Although the first couple of times I ended up with crunchy rice because I couldn't figure out how much more water to add to compensate for the brown rice haha.)

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Ichigo

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Needed a little more seasoning. added garlic powder abd seasoned salt. Add whatever seasonings you like- just add some. kids loved it

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KIMLKOVE

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

I added garlic and extra cheese and this still was bland. Maybe cutting back on the rice would help?!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 6, 2008

I did like some of the other folks and added about 4 cloves of garlic. I also put in a can of drained petit diced tomatoes. Everything else was as written and it turned out great!

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NEBRASKACOOK

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This seemed like a great base recipe for a Greek Spinach Rice Casserole I used to make. I made several changes to incorporate the two recipes for ease of cooking, lower the fat and sodium from my original and to perk up the taste a bit. I will create another recipe with my changes. Applause goes to Mathilda for a great base recipe that you can make your own.

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Margaret

Cooking Level: Expert

Living In: Jackson, Mississippi, USA

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Reviewed: Dec. 14, 2007

I used brown rice & cooked it with 2 cloves of garlic on the stove top for 30 minutes before adding the spinach. I also used all chicken stock instead of using the water. Otherwise I followed the recipe & it turned out great.

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Cooker K

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Oct. 23, 2007

I thought this recipe was great. I added a little garlic and used more broth than water and it turned out awesome. My 17 month old loves it. She's eating spinach!!

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bigtimehollywood

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Reviewed: Oct. 2, 2007

I actually used a 9x13 baking pan and left it uncovered in my oven so the cheese would be browned and there was more surface area for more cheese -- yummers! I cooked it at 375 for just under 20 minutes. I love this recipe, will definitely be making it again. Leaves you satisfied without leaving a mark around your waist...

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SDLORIMOR

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 24, 2007

I prepared this as written, with the exception of adding the onion. I did add some onion and garlic powder though. I felt like this was very bland, and my rice was pretty mushy. If I make this again, I'll definitely add way more seasonings, and I'll cook the rice according to the package directions.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Sep. 16, 2007

I have made his twice, exactly as written and it is a great little side dish. I just wanted to say that I think this dish is just as good even before putting it in the oven. Just take it straight out of the pan onto your plate and sprinkle some cheese on it. Thank you for the recipe!

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Aug. 28, 2007

This is very good my husband took some to work for lunch and called just to say how good it was,everyone loved this to much. Thanks Terry

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 1, 2007

This was very good. I used a box of Near East Rice Pilaf - followed directions on box using half water 1/2 chicken broth I figured that would add more flavor with out too much salt as there is plenty of salt in the spice packet that comes in the rice as well as the parmesan cheese. Also, I added 1 cloved of garlic to the rice while it was cooking. I omitted the salt the recipe called for and I used parmigiano-reggiano. With these changed it wasn't bland at all and pretty darn good!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2007

Yum, this was good. Because of the complaints of blandness, I threw in two cloves of garlic with the onion and used all chicken broth instead of chicken broth and water. I also uncovered the casserole for the last few minutes so the cheese would get browned. I'll be making this again!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 6, 2007

I thought this was pretty good, but I think the cooking time is too long. I used basmati rice and boiled it for 10 minutes. I added the spinach and covered it, letting it sit for a few minutes for the spinach to wilt enough for me to stir it together, I dont think its necessary to cook it any longer. The I baked it for 10 minutes, removed the cover and turned the broiler on to brown the cheese. I used 2% swiss cheese and it was great! Nice change from plain rice!

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Spinach Rice Casserole

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