Reviewed: Nov. 18, 2009

I used two cans of black beans and one can of kidney beans. I also added cilantro and used brown rice instead of white. Delicious and so healthy! Thanks for the great recipe!

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Smitty

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Reviewed: Nov. 15, 2009

Excellent flavor! Used brown rice instead of white. Perfect.

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3.wolves

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Reviewed: Nov. 13, 2009

This was good & even easier when I tried it in my new rice cooker! I added about a 1/2 cup each of fine chopped red & green peppers to the onions just because I had them & it looked nice too. Another time I had some salsa left over & tossed that in too.

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suzzi

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

So good! I also used brown rice, chicken broth and added corn. I won't make boring refried beans again.

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Holly R

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 28, 2009

took some of the advice and added brown rice and 1 can of corn. it can out pretty good. alittle bland. it did taste great with tostitos. i think next time ill try it with yellow rice.

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jamietheresa

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Reviewed: Oct. 27, 2009

I saw the great rating for this and thought, what could be the big deal, but it is by far the simplest and tastiest version of black beans and rice that I have found yet...and I have tried a lot of recipes, most call for too many fancy ingredients. This is perfect and amazing! Added the corn at the end with the beans and it added a bit of sweetness to the mix, will definitely be making this again. Even my two year old loved it.

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momma2kinsey

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Reviewed: Oct. 24, 2009

I think this recipe needs a little bit more flavor and adding a can of tomatoes would definitely help.

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califresh

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Reviewed: Oct. 19, 2009

Makes a nice side dish. I used brown rice, chicken broth instead of vegetable broth, 1 sweet and 1 hot pepper sauteed, and I added a can of diced tomatoes. I cut way back on the cayenne pepper because of the addition of a hot pepper.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Oct. 16, 2009

Excellent! I used chicken broth instead of vegetable broth, brown rice instead of white (it's better for you!), and didn't add the cumin because I didn't have any. It ended up being very tasty, though I neglected to remember that brown rice takes longer to cook than white, and added the beans too early. If you're going to make it with brown rice, add more broth and cook it about twice as long. It turned out great though. I don't understand why everyone is saying that it's too bland - a pinch of red pepper adds quite a kick!

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jayaymax

Cooking Level: Beginning

Home Town: Cokeburg, Pennsylvania, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Oct. 16, 2009

Good base recipe. I definitely needed to add extra spices. I did change it up a bit with brown rice and chicken broth. I then added Siracha sauce to give it a little more "umph." I will make this again soon!

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brando79az

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 15, 2009

This recipe is great!

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dsf14212

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Reviewed: Oct. 14, 2009

A great base recipe, I added it to my recipe book, but take it and run with it. Make it your own. Add a little more cayenne or some Thai hot sauce.

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ericn1300

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 14, 2009

I used dried black beans and brown with great results.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 7, 2009

extra easy recipe! I made brown rice and only used 1.5 cans of black beans, otherwise followed all the directions. While tasty as is, I think it would need extra spice for me to make it again.

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 6, 2009

It's really rare that I don't agree with the general consensus, but hubby and I found this dish to be extremely bland, and that was even AFTER I added a TBP of chili powder and a can of corn. We made it tasty by dumping in a large amount of salsa and a cornucopia of random spices. As is, this just isn't spiced enough for our tastes.

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ThrenJen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Sep. 29, 2009

Added a can of diced tomatoes, 1/4 tsp paprika, some lime juice and 1/2 cup chopped cilantro. Will make again.

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SnL

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Reviewed: Sep. 25, 2009

This recipe is one I will be making all of the time now! It is seriously the best and so healthy too. I made it with brown rice and used only 1 can of black bean. More beans than that would be too much for me. Used chicken broth because it's what I had. Also will leave out the cayenne next time as it just overpowers the other flavors.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 23, 2009

This is such a good recipe! It had the right amount of heat! Although next time I make it, I will have to cut down on the heat so the kids will eat it...

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kwill

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

This was delish! I made it with brown bastmati rice and added chili powder and oregano. I used chicken broth since that's what I had. It was the perfect side to chicken enchiladas!

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