Reviewed: Jan. 12, 2013

The family LOVES this recipe. I use the amounts of seasoning that we like. I have never added the black olives because the kids just don't like them. Sometimes I add some precooked chipotle monterey jack chicken sausage. The beans and rice create a very filling meal.

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Reviewer:

girlonline

Cooking Level: Intermediate

Reviewed: Jan. 8, 2013

I reduced the recipe to three servings. We paired this with (allrecipes - Crispy Chipotle Lime Tilapia with Cool Avocado Sauce) a great combination. I cooked the beans on the stove top instead of baking.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Jan. 2, 2013

Great, quick, and easy - the way I like it. The flavor-to-ease ratio is very high!

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Reviewer:

filipem

Reviewed: Sep. 25, 2012

Delicious and quick! I cut this recipe in half and made some changes using what I had on hand. I added a small can of chopped green chilies, chopped onion, and minced garlic. I used jalapenos from a jar and white rice. I omitted the black olives and green onions because I didn't have them on hand. I drained most of the liquid off the beans, and still had plenty of juices, especially with the undrained chilies. I will make this again very soon!

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Reviewer:

jenk10

Reviewed: Jun. 12, 2012

I added 2 small habaneros, deseeded, chopped finely, and 3 red thai peppers, chopped finely to boost the heat. Worked well.

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Reviewer:

JasonB

Reviewed: Jun. 11, 2012

We use both pinto and black beans when we make this staple. Healthy & delicious!

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Reviewed: Feb. 1, 2012

i doubled the spices added chopped onions and threw in some hot sauce and a tbsp of sourcream! tasted great!

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Reviewer:

nanorcott

Reviewed: Jan. 18, 2012

Because I love the typical Puerto Rican style of red beans and rice, I used kidney beans instead of black beans and added sofrito in addition to the seasonings suggested. I omitted the cheese to make a vegan version of the dish. It was delicious, but not what I would call spicy. Next time, I will add more heat.

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Reviewer:

cubscards

Reviewed: Oct. 18, 2011

I make this all the time! I cook the un-drained beans on the stove top, in a pot. Adding the peppers and spices. I'll sometimes substitute the rice for quinoa (depending on what I have in the pantry). I top it off with diced tomatoes, avocado, fresh made salsa, and a spoon of sour cream instead of the grated cheese.

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Reviewer:

mangofacee

Reviewed: Jun. 9, 2011

Tasty and healthy with great flavors-- I think instead of baking the beans I will just heat them on the stove next time (less time and easier cleanup!) Thanks for the recipe!

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