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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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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cubscards

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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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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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Liz

Cooking Level: Intermediate

Reviewed: Mar. 9, 2011

Easy to reduce sodium! Simply drain the beans, rinse, then add approx 1 cup of low sodium chicken or vegetable broth, preferrably homemade. This will keep the beans from drying out, and creates a nice 'sauce' when put over the rice. I also took one of the previous suggestions and sauteed up some onion and garlic, along with half a red pepper, and added it to the beans. Delicious recipe, will definitely make it again. Thanks Amy!

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LauraF

Reviewed: Feb. 1, 2011

Instead of the black beans I used red beans and let me tell you this turned out AMAZING!!!! My father-in-law thinks I am the best cook ever! :-)

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Bobbie

Cooking Level: Intermediate

Home Town: Saginaw, Texas, USA

Living In: Hurst, Texas, USA

Reviewed: Dec. 18, 2010

Great recipe! I drained the beans and I added a packet of taco seasoning! Thanks for a super recipe!

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Tara Holt

Reviewed: Oct. 25, 2010

This was really good! I added some shredded rotisserie chicken on top. Be careful of the chili powder & jalapenos - my husband thought it was too spicy after a few bites, but this was easily fixed by adding beans to it. Also, we topped if off with a dollop of sour cream.

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mandyrae48

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Oct. 8, 2010

As written, this is about 3 stars because it isn't all that flavorful, it's too liquid-y, and it calls for too little rice for this amount of beans. I made more rice, drained the beans, then added salsa, garlic, and lime juice (which takes care of the dryness other reviewers had mentioned). I also increased the cumin powder to 2 1/2 tsp. and left out the olives (never liked them). With these changes, it is a great, filling dish that has plenty of flavor. I'll make it again, but with the changes mentioned above.

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