By: EatingWell User
Easy, Quick and Tasty
This meal is a keeper - reading the reviews, I thought it might be a bit bland, so I added some red pepper flakes as others suggested - good move. Also, I never use GMO canola oil and substitute coconut oil instead. Too, I don't use instant rice, so I cooked my brown rice separately in the broth for about 15 minutes and then added it when the recipe called for the broth, adding a bit of water to the pan as my rice had absorbed most of the liquid. Since the rice was pretty much done after all the absorption, I didn't need to cook it as long either. Inexpensive and tasty, we'll be making this one again.