Reviewed: Feb. 9, 2008

Following the advice of other reviewers, I used 50/50 proportion of chicken broth and orange juice, and half the cumin. I also left out the onion powder and garlic powder, and threw in some chopped garlic instead. Delicious! My husband and I both loved it. We served it with the glazed salmon recipe found on this site, and some steamed broccoli. The cayenne gives it quite a kick, if you don't like spicy food use it very sparingly.

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Reviewer:

2legit

Reviewed: Dec. 11, 2007

I was so disappointed with this! I finally got the time to prepare it tonight, and the only plus about it was that it was quick! I like the taste of orange juice, but 1 and 1/2 cups was just waaaay too much! And I browned the rice and simmered for 20 minutes (as the recipe states) and it was still crunchy and undercooked. I felt as though I was eating uncooked popcorn kernals! Despite that, I took a couple more bites but the OJ was just too overwhelming! I hope my garbage disposal enjoyed it! I'm thankful this was cheap to make, otherwise I would be thorougly disgusted! It might be delicious for someone else, but not my cup of tea!!

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Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Dec. 3, 2007

I love my rice and this recipe hit the spot! Orange juice with rice? Who would have thought? The spices listed for this recipe have the perfect amount. Just make the cayenne pepper mandatory rather than being an option.

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Reviewer:

Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Nov. 21, 2007

not that good at all. I think It was way too sweet.

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Reviewer:

Sarah Melody

Cooking Level: Intermediate

Living In: Atascadero, California, USA

Reviewed: Oct. 21, 2007

I make this rice about once a week - it's my husband's absolute favorite!!! It goes with everything, but really well with pork tenderloin and chicken. It's the black pepper that really adds the spice, so cut down on that if it's too spicy for you. Also, I add chopped mandarin oranges with the cilantro at the end and it really makes it pretty.

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Reviewer:

JENNY_ONEILL

Reviewed: Sep. 8, 2007

Good way to give a little more variety to rice. Too much orange for me. Next time I will do 50/50 stock and OJ. Cilantro and Rice are like peas and carrots. ;-}>

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Reviewer:

sethat

Reviewed: Jul. 15, 2007

I thought this was delicious, but the kids hated it! They all thought it was "too spicy" or had a "funny taste"...so hence the 3 stars. I don't think it was spicy, but had an exotic flavor...mmm...

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Reviewer:

mountainmama

Cooking Level: Intermediate

Home Town: Westlake, Ohio, USA

Reviewed: Apr. 30, 2007

This was very good. I like cumin, but 2 tsp seemed like a lot so I cut it down to one, and I'm glad I did. I also cut down a bit on the orange juice. I served it with Fig and Lemon Chicken from this site, and the two dishes went together very nicely. I will definately make this again.

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 23, 2007

As this was cooking, I wasn't sure if I liked this dish. Then, I added the cilantro and was surprised that the flavors combined really well. I didn't have enough cilantro to equal 1/2 c. so I think the next time will be even better with the right amount of cilantro. Cooked this with oyster sauce chicken from this site and the two paired well.

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