Total TimePrep/Total Time: 25 min.
I made this recipe, but I used leftover asparagus (COOKED), leftover baby carrots (COOKED) and about 1/2 to 3/4 cup cooked chicken, cubed. I didn't have mushrooms on hand! I also used Uncle Ben's Rice, using the 4 serving quantity on the package and used the stovetop, rather than a microwave. I added 1 tsp. garlic salt and 1/4 tsp. ground black pepper. Instead of broth, I'd used a 10-1/2-oz. can of Campbell's chicken gravy. I just used enough gravy to keep the rice moist! I'd say that I got about 1 cup sliced cooked carrots and about 3/4 to 1 cup cooked asparagus PIECES which I'd cut into 1" lengths! I found this to be a very tasty dish!I cooked the rice according to package directions, but I'd added 1 Tbsp. of canola oil, rather than using butter to cook the rice!I'd used 2 cups water, then I'd added another cup water! I learned that it's best for me to just add enough water so that rice won't stick to saucepan! The next time, I'll make sure to use mushrooms! My Mom added a dash of Worcestershire sauce to this dish and it gave the rice more flavor after she tasted my adjusted version!I think that the carrots, asparagus and chicken DID make a colorful side dish! Thank you for sharing your recipe! delowenstein
We love, love, LOVE this recipe! So flavorful and moist. I did cut down on the butter/marg and only use about 1-2T. Also, used onion powder instead of onion salt (the broth has plenty of salt). Also, I only cook it 10 min instead of 12 becasue w/ 12 min it was a tad dry. I make this probably once a week!
This is very similar to rice my grandma used to make. I use French Onion soup instead of broth. I would cut down the salt more though. Either use unsalted butter or substitute onion powder for the salt.
I think this recipe uses too much butter, and I used a low-sodium broth to cut out some of the salt. It didn't reheat very well the next day because of all the butter.