Reviewed: Aug. 7, 2012

After reading the other reviews, I cooked the rice in broth, added more herbs and garlic and cut back on the cheese. I used a combination of yellow and green squash and a jalapeno pepper. It was pretty and would make an ok side dish but I served this as a main vegetarian dish and was disappointed. I will likely try this again when the zucchini and tomatoes in the garden are ripe. My husband described it as "pretty and interesting tasting".

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Reviewer:

Esther

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Aug. 7, 2012

I took the advice of other reviews and tripled the seasoning quantities - it turned out great! Other changes I made: I added 1 diced red bell pepper, 2 parboiled potatoes (cubed), and about 1 1/2 to 2 cups of cooked and seasoned ground beef. Also used 1 cup of grated mozzarella instead of the cheddar. Hahaha, so I guess I made quite a few changes. But it was delicious nonetheless. Good "base" recipe!

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Reviewer:

dragonfly.1212

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: Aug. 7, 2012

Made this for dinner tonight and it was a hit. I used brown rice, yellow squash and a tomato from the garden. I also increased the garlic and used fresh herbs from my garden ( savory, basil and oregano) and skipped the paprika. I probably cut back on the cheese somewhat, but it was still delicious.

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Reviewer:

andrea

Reviewed: Aug. 7, 2012

Followed a lot of the recommendations such as boil the rice in chicken broth increase the rice to a full cup. Doubled up on the ingredients and used Monterrey cheese. 5 stars is not enough. This will be one I make more often..

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Reviewer:

corkylatour

Reviewed: Aug. 4, 2012

This had really good flavor, I didn't think it was bland at all like other reviewers. I did add more rice as it seemed kinda sparse. Other than that it was excellent.

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Reviewer:

dgessner

Reviewed: Aug. 2, 2012

This was so easy and delicious! I will be making this very often. I followed the recipe exactly, and the next time I make it, I will add about a fourth to a half of a teaspoon more salt (just my preference). The recipe is fine just the way it is.

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Reviewer:

robcangel

Cooking Level: Expert

Living In: Gainesville, Florida, USA

Reviewed: Aug. 2, 2012

So Tasty! I was a little worried that the rice wasnt enough, but was just fine as called for. Made just as called for except for the onion (I used white onion in place of the green).

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Reviewer:

snbrash

Reviewed: Aug. 1, 2012

I made this recipe last night and it turned out great. I followed a few suggestions I read in the reviews and I was very pleased with the results. My modifications were: increase to 1 cup rice, cooked in 2 cups chicken broth, triple seasonings except for garlic salt I didn't measure how much cheese I put on top of the casserole. I put just enough to cover the top a little bit. This is a great veggie recipe, which is awesome for times when I don't feel like eating a heavy meaty dish.

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Reviewer:

sushilover

Reviewed: Aug. 1, 2012

Opps, I cooked a cup and a half of rice with this. Because I put in a can of diced tomatoes it turned out great still. Mushrooms were a nice addition too. We ate nearly the whole casserole, my husband and I and two toddlers.

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