This is so easy and tasty. This is the second I've made this. I followed the recipe but used long grain brown rice instead of white, chicken bullion instead of beef, and added 1 tbsp butter and a 1 tsp of salt, as per rice cooking package instructions, 1 tsp refrigerated minced garlic, and Parmesan cheese to taste after cooking. The cooking time was 45 minutes with the brown rice, again as per rice package instructions, and I used 2 and 3/4 cups hot water.
The first time I made it I used minute brown rice and chicken broth instead of water and bullion. The cooking time was a lot quicker, obviously, but I needed to I add an extra 1/4 cup of broth to moisten it. I also added a tbsp or two of Kerrygold's herbed butter and Parmesan cheese after the rice was done cooking.
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This is so easy and tasty. This is the second I've made this. I followed the recipe but used...