Reviewed: Apr. 14, 2009

to add more flavor you MUST use saffron. since saffron is sometimes hard to get, just substitute saffrn flavored rice ! its way good!

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Reviewer:

LTTaylor

Reviewed: May 5, 2008

I did not care for this recipe. My husband will eat almost anything, but not this!

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

Reviewed: Apr. 23, 2008

boring....no flavor

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Reviewer:

edwardctoro

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: San Ramon, California, USA

Reviewed: Feb. 1, 2007

I used a frozen veggie medley instead of the separate carrots, peas, corn and beans. Swapped brown (a little healthier) for long-grain rice and added a medium potabella mushroom. Ole! We really enjoyed this recipe.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 3, 2006

Though I found this to be somewhat bland, my kids looooved it. I doubled (or more) the paprika, and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use, and I felt I needed quite a liberal amount to keep it from sticking. I served it with wild rice, but I think I will try it with white rice next time.

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