7 responses

  1. Youthful One
    June 22, 2009

    I figure when I try it, I’ll use 2 cups of homemade broth from my freezer.= for the added flavor and nutrients.

  2. April
    May 22, 2010

    I tried your recipe last night and it was delicious! This will be my go to recipe from now on. :) I posted it on my blog if you’d like to check it out. Thanks for sharing!

  3. Tammy
    July 1, 2010

    This sounds very good, I will have to try it. Seems a little similar to what I fix once in awhile. rice with chicken bullion, and cooked carrots. I love the three together.

  4. Glen
    February 13, 2013

    Please give us Grannie’s original recipe (with canned soups). Thank You.

    • Jami
      February 14, 2013

      The original used a cube of bullion and 1 can of Campbell’s Beef Bullion + 1 can of water. I simply add a bit more bullion and use 2 c. of water, so not too much difference. ;)

  5. Patti
    February 19, 2013

    What kind of rice to you use?

    • Jami
      February 20, 2013

      Original recipe: long grain white rice. I more often use short grain brown rice, which usually needs an hour to 1 hr and 15 min. Long grain brown also works at the longer time.

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