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The blend of flavors in this rice dish is very subtle and enjoyable. I'm not a big fan of oregano, so I used a very scanty 1/2 tsp. The soft beer aftertaste is really good in this dish. I did feel that a whole tsp of garlic salt would have made it even better. Will make this again, next time with the chicken recipe (#16531) that's mentioned.
This was a interesting side dish. I agree with ReeLani that more garlic salt would have inhanced this dish. I however thoroughly enjoyed the light beer taste this dish offered. I made it exactly to instructions and the rice was perfectly cooked. I served it with baked cod that had garlic bread crumbs and lemon on top. I can't wait to try it with chicken. I am so glad you were inspired to create this Kari!
This was pretty good. I served it with Crock Pot Garlic Brown Sugar Chicken like Kari did. The gravy from it was good on the rice. I used garlic powder instead of garlic salt. I think think if I make it again as a side dish for fried or boiled chicken, I will add 1/2-1 teaspoon poultry seasoning or thyme leaves to give it a little bit more flavor. Thanks for a good recipe Kari
I got a "beer can chicken" cooker as a gift- some call it "drunken chicken" any way I made this rice to go with it for fun and it was really good. Thanks for posting it.
Very tasty and visually appealing. The paprika gives it a lovely golden colour, which is complimented by the flecks of green herbs. I couldn't really taste the beer, though. I served it with Mirj's chicken dish; the two do indeed go well together.
This was okay, but didn't care for the beer taste.