12 Reviews
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lorelei on 12.5.2013
Great recipe. The family ate it up. My only complaint was that after 40 minutes of baking, most of the liquid was gone and the rice on the bottom was cooked but the rice on the top was either not completely cooked and/or was drying up because of the baking. Either way, the rice was a bit on the hard side on the top. I would definitely make this recipe again but will have to modify it by cooking it a bit on the stovetop longer after adding the rice and liquid or cover the baking dish for part of the time. Anyway, thanks for the delicious recipe.
skinnycook on 6.10.2013
Loved this! I took ‘Allison at Novice Life’s’ suggestion and used chicken broth instead of water. Good idea! Next time I’ll use 2 1/2 cups of chicken broth or 2 cups chicken broth and 1/2 cup water because it needed a little more liquid. I also used a 9 x 13 pan and it was the perfect size. Whole family loved it and we agreed that it would make a great family reunion dish.
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Pam Flora on 10.25.2016
I have made this delicious recipe many, many times over the course of the past three years. I, too, was always frustrated that it took so long to bake and that the rice often baked unevenly (which, to be fair, was probably my oven). I finally started making it exactly the same way, but cooking the rice separately (in half chicken brown/half water). I incorporate it at exactly the same time it says to in the recipe, but I omit the two cups of water. I do find that I still need to add water or chicken broth to the mixture so that it isn’t too dense and “brick like”. I just add it a little at a time until it stir easily. Once I started using cooked rice, it only needs to bake for about 20 minutes until it gets bubbly. It’s delicious!