Reviewed: Mar. 8, 2004

This is very good - but it's plain, the word "spiced" does not belong in the name. The rice cooks up nicely and tastes good, and the corn goes well, but you'd have to add a lot more spice before you would notice it with all that water and cooking time! I used fresh corn and stirred it in for the last few minutes.

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20 users found this review helpful

Reviewer:

alarose

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 15, 2008

Tasty brown rice recipe. Always use chicken stock and add extra corn. Any type of spice blend that you like will work.

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19 users found this review helpful

Reviewer:

IGizaw

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Kent, Washington, USA

Reviewed: Oct. 29, 2003

Surprise: An instant favorite for my husband! I was doing it for a gathering and used one 2-Cup pkg brown rice, 1 teasp salt, 1 teasp fresh ground cumin. The can of Veg-All I had in the cupboard did not spoil the lovely flavors at all, but improved them. As Asians sometimes do, I made a garnish of egg strip. My speed method was to whip 3 eggs, add salt and pepper, microwave 2 minutes, lift to allow egg to nuke uniformly, cook 2 minutes more and slice in 1/4 inch slices. SO....this accidentally turned into an entree. We're filing in _favorites_. Thank you very, very much Laurie, for this rare swift and easy GOOD recipe!

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13 users found this review helpful

Reviewer:

SWEETNESSBIRD

Reviewed: Jun. 16, 2005

This is a great recipe and very easy to make. I boiled the rice in vegetable broth and added just a little bit of onion and shaved carrot - not enough to overpower. It was really good.

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12 users found this review helpful

Reviewer:

CARON65

Reviewed: Jul. 13, 2003

Very easy and tasty. I like the texture of the brown rice and the cumin is a nice flavor. Next time I will probably add some chopped red or green pepper to give it a little color.

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12 users found this review helpful

Reviewer:

MLSHEPPARD

Reviewed: Nov. 21, 2010

I agree that the word spiced does not belong, but a nice change of pace for brown rice. I doubled the cilantro (which I used fresh) and i will add much more next time as it seems to get lost in the rice. Thanks for the post =)

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8 users found this review helpful

Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

Reviewed: Jun. 25, 2010

This was quick and easy, but I added some ingredients as other readers suggested to improve the flavor. I added 1 can of Rotelle (?sp) with chile peppers and about 1/2 c of onions. I also ommitted the olive oil and used chicken stock instead of water. Will make again.

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7 users found this review helpful

Reviewer:

Donna

Reviewed: Apr. 25, 2010

I didn't have cumin seeds so I substituted ground cumin (1/2 t.), Otherwise I followed the recipe exactly as written. I would make this again. Hubby liked it as is I would prefer to add sauteed onions to the mix after cooking. all in all a good recipe

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6 users found this review helpful