This is a great recipe. I got quite a few compliments on this one. I doubled the recipe and it was enough marinade and brushing sauce for 4 medium sized chicken breasts. I stuck to the recipe as written except for one extra ingredient. I mixed in a Tablespoon of Louisiana hot sauce to give it a little kick. It actually didn’t taste all that hot to me, even after adding the hot sauce, but it added just enough heat to offset the sweetness of the sauce. I used a red onion which gave the sauce a bolder flavor. Next time I’ll add a little cayenne pepper because I like spiciness, but the recipe is fine the way it is. After the sauce cooled I marinated the chicken for about 2 hours, then put the chicken breasts on a hot lightly oiled grill, and brushed the rest of the sauce on them as they cooked. Delicious.

Reviewed On: Jun. 8, 2005

This was so good. I let the beans simmer on very low heat for about 15 minutes so that all the flavors would blend together well. I think 5 minutes is not enough, IMHO. The only variation I made to the recipe was adding some fresh ground black pepper along with the salt. I used this dish to create the best bean burritos I’ve ever tasted - 1/4 cup "best black beans" + 1/4 cup shredded cheese + 2 Tbs. fresh salsa wrapped up in a flour tortilla, then heated in a skillet (or microwave if you just can’t wait). I then topped it off with some green onions and sour cream. Mmmm. Perfect for vegetarians, too.

Reviewed On: Apr. 15, 2005

Very flavorful! I used 2 jalapenos instead of 1, but otherwise stuck to the recipe. This is just as good or better than any rice side-dish you'll find in a good Mexican restaurant. The fresh ingredients make all the difference. Next time I might use homemade chicken stock instead of canned, but that's the only thing I can think of that would improve this dish.

Reviewed On: Apr. 15, 2005