The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 8, 2007
Good recipe for tweaking a little - I used all green pepper and chopped up a fresh tomato because I didn't have Mexican stewed, and used more rice. Next time I'd like to try it with the right tomatoes, to get a little more sauce for the rice, but it was very good! Great side dish for fajitas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 22, 2006
My daughter is starting to help out with the cooking and this is the recipe she chose for dinner yesterday. It was very good and made a large amount. The only change I would suggest is making more rice for the amount of the bean medley...maybe 1 1/2 cups. Otherwise it was perfect and very quick and easy.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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