Yellow Rice

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Made with low sodium chicken stock-- delicious!!

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I actually liked this dish, although it was a little bland. the color and texture came out wonderful, but it was a little tastless.

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This recipe is a great base & a fantastic alternative to the packaged mixes! We are working on getting that gross packaged stuff out of our diets & this was a perfect yellow rice substitute! Definitely toasting the spices first is a must, but also serving it wiht the green onions really gives it a good flavor kick! :

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I know part of this is I'm so used to a package of yellow rice rather than making it from scratch, but it was bland. I doubled the cumin and tumeric, but it's still not quite right. Adding chicken stock, unless it's homemade, defeats the purpose (at least for me of making it from scratch. For now it's okay, and I'll fiddle with it as I go along.

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This is SO BLAND. I made it again and added onions, chili powder, extra turmeric, and a little extra butter, and it's still TASTELESS. Sorry Emeril, I really wanted to love it.

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Tasty; easy; wears well.

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Eh....Kind of a flavor bust. It needed more salt. Next time I would sautee an onion first in the butter and THEN add in the herbs to get that toasty flavor. I would also use a chicken broth/water mix as opposed to just water.

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Smell so good and taste even better. Love it. I was skeptical about heat the spices but it works.

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Not "real" dirty rice, which involves chicken gizzards, but a fast and tasty variation on plain rice. This was yummy served with Louisiana sausage and greens. I added half a can of fire-roasted tomatoes and half a can of corn.

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After reading some of the reviews, I added flavor by using chicken stock instead of water. I also added chopped roasted red peppers at the end. It was great.