Reviewed: Oct. 7, 2011

Very good! Just had a dinner party and they all loved it! I would't change a thing.

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Reviewer:

5Tami2

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Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Newark, Ohio, USA

Reviewed: Oct. 5, 2011

Delicious! I made mine without the vinegar and added some cumin and cayenne. Yummy!

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Reviewer:

zeezeebaker

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

Reviewed: Aug. 6, 2011

It's pretty much what you might expect from any "Mexican Rice"-style dish. Easy to make, and a hit with the 8-year-old. The adults added a bit of hot sauce.

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Reviewer:

KatieW9908

Cooking Level: Intermediate

Home Town: Kennett Square, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 15, 2011

This was good went well with my main dish, but this could be eaten as a main dish! Only change I made was used mexican style diced tomatoes and one can of corn.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: May 14, 2010

I tripled this recipe to take to a dinner, then ended up not going, so I had oodles. I gave several servings to several friends, and everyone loved it and asked for the recipe. I'd make this again in a heartbeat!

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Reviewer:

BellaCV

Reviewed: Dec. 4, 2009

This was great! I didn't have mexican stewed tomatoes, so I just used regular stewed tomatoes and added a packet of taco sauce. Otherwise, I made the recipe as written and it's delish! We ate it as a filling in soft tortilla shells and my whole family loved it! A definite keeper!

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Reviewer:

jm.helle

Cooking Level: Expert

Reviewed: May 6, 2009

This is a wonderful dish. I often make this the day after taco night using the leftover beans and taco meat (In my case I use veggie crumbles). The only other change I made to the recipe was using whatever can tomatoes I have around and adding 1 tsb of cumin for added flavor.

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Reviewer:

joel

Cooking Level: Intermediate

Reviewed: Mar. 31, 2009

As written, this is a great vegetarian recipe combining brown rice and black beans to create a complete protein. Since we are not vegetarian and my husband likes some meat with his supper, I sliced two boneless, skinless chicken breasts into strips, seasoned them with some chili powder, cumin, cilantro, salt & pepper, and sauteed them before I added the onions and peppers, etc. I also used seasoned black beans to give it a bit more flavor, and added more of the above seasonings when I added the corn. We topped it all off with a bit of shredded Mexican cheese blend and a dollop of low-fat sour cream. My husband and I agreed that the sweet flavors of the corn and the Mexican diced tomatoes combined very well with the spicy black beans, onions, garlic, and seasonings.

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

Reviewed: Feb. 2, 2008

My parents wanted to try new foods and this dish was my contribution and it was well liked. This is a great tasting recipe. It is hard to transport so just make sure you have a large bowl and keep the rice seperate or just cook the rice at the location.

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 10, 2008

I tried this with the submitter's suggestion of using salsa instead of tomatoes, b/c I don't like stewed tomatoes. I just used a basic, mild salsa (one I normally buy & enjoy with tortilla chips)...and it was horrible. Maybe the stewed tomatoes give it a different flavor? It was easy to prepare, and I liked the base of corn, beans, peppers, onions, & garlic. If (and it's a BIG "if") I do this again, I will try to season it myself. Maybe some cumin & cayenne or crushed red pepper? And like another reviewer suggested - fresh tomato.

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