This came out great for me, exactly what I expected. Like many recipes, it definitely benefits from a night resting in the fridge. I used salted butter and added a pinch of salt while sautéing the veggies. I also added an extra teaspoon of garlic. I personally think it needs more salt and pepper altogether, but that can be added later to taste. I think the key here is good cheese. I always have a chunk of a nice Parmesan around and my go-to cheddar, Tillamook extra sharp white cheddar. One negative for me as someone trying to lose weight is that one serving didn’t satisfy me as a meal, which led to late-night binging two extra portions, but that might just be my problem and I’m not going to fault the recipe for that. I think you could veggie it up with more broccoli without negatively affecting the taste, which I’m going to try later.
Followed the recipe exactly-found it bland-needs some spice or acid otherwise the rice and cheese just overwhelm in a meh way- suitable for someone who wants no spice no kick
best flavor combo