Reviewed: Apr. 5, 2009

This is one of my favorite recipes. The one change I make is that I usually add a 1/2 pound of cooked ground beef to give it a bit more substance. Love it!

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Matt

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Reviewed: Apr. 5, 2009

I added the fresh tomatoe and dices some jarred jalapenos, added a bit of salt and pepper. I was pretty good. The kids really like it.

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jamie

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

Very yummy! I added an extra garlic clove and diced fresh tomatoes on top at the end. It had just the right amount of onion and spices. I only had one 15 oz. can of beans and that was fine. Loved it!!

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Alisha

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

This was delicious! I didn't have the cumin so I left it out. I used chicken stock as that is what I had. I used 2 rinsed cans of 15oz black beans. Used a dash (literally) of cayenne and I had some sliced scallions so I garnished at the end with those. Everyone loved this and had 2nds and 3rds. I made it with the Margarita Grilled Shrimp from this site. I will be having burritos tomorrow for lunch with this filling Excellent, excellent, excellent! THANKS!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 8, 2009

Followed the recipe to a "T". It was delicious!

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angie

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Reviewed: Mar. 4, 2009

This is a great vegetarian weeknight meal. I added a little more seasoning like cajun seasoning and black pepper. I also loved how easy it was to prepare. Thanks for the great recipe. I will be making this again very soon.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Mar. 3, 2009

I used chicken broth (what I had)and for the rice I used a package of yellow rice, and cooked as the box said. The taste was outstanding! My hubby ate two heaping serving, although my 4,3, and 2yr old thought it was too spicy.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Mar. 1, 2009

Easy way for Black Beans and Rice! My husband loved them and new I had done something different.

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Tammy C.

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

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Reviewed: Feb. 28, 2009

I thought this was very good. You MUST do a couple of things...in browning the rice, keep the burner low or the rice WILL burn. And stir it now and then to prevent burning. Add the cayenne pepper and cumin BEFORE adding in the beans. It's just easier in terms of adding the beans and then mixing them with the rice. I used 3 cans of Progresso black beans. I think they were 14 or 15 oz. each. I, like others, cut the cayenne pepper and cumin in half or more just because the spiciness would do me in so adjust accordingly.

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LillysMom

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Reviewed: Feb. 13, 2009

This is really good. I did have a bit of trouble with the rice sticking to the pot, so I would suggest stirring fairly often about 7 minutes after adding the broth. The cayenne pepper made it a little bit spicy, which isn't bad, but I wasn't expecting it, so next time I'll either use less cayenne or try paprika.

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Yael

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

With a few additions this was a great recipe. I added some chopped green bell pepper which I sauteed with the onions and garlic (which I doubled). I also used half cup wild rice and half brown rice. I added a can of chopped jalapenos, and chopped tomatoes when I added the spices (including some garlic powder). A scoop of fat free cottage cheese on the side was a wonderful suggestion of another reviewer.

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 1, 2009

Very good,used 3/4 c. of chicken stock and canned tomatoes undrained to cook the rice in, as suggested by another. Added 1cup of frozen corn(didn't have any canned) when I added the beans. Served with burritos, I ate it as a side dish with chedder on top, but the family put it inside the tortilla along with the meat. We'll have this again.

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dazeedoo

Cooking Level: Intermediate

Living In: Lebanon, Oregon, USA

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Reviewed: Jan. 29, 2009

Good - but definately did not take 20 minutes to cook the rice! More like 45-50 minutes. and I needed ALOT more stock then it called for - at least 3 times the amount called for.

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: Jan. 27, 2009

This was good. Spicier than expected. I agree that it is good served with cottage cheese.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jan. 26, 2009

I like this one. Great flavors!

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LAURAMATTNSHAINA

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Reviewed: Jan. 22, 2009

This was delicious! I served it with the oven-fried catfish recipe from here too. I left out the cumin and mixed in two cups of cheddar and only one can of beans. My husband said it was better than a restaurant.

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mindy

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

This was good. Though it would be a great side dish, I used it as a base for veggie burritos with homemade guacamole, tomatoes, cheese, and sour cream. However, I think that the next time I'm going to eliminate the cumin and possibly the cayenne pepper. I want something more like the rice and beans I've had in Latin America and the cumin was a little overpowering, and I like the good black bean flavor. It's a good base to modify as you wish.

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SHANTSTER

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

Great,easy,recipe. I used brown rice. Sauteed onion, garlic, celery and tomato with the cumin and extra cayenne. Added the beans to this for 2 minutes at the end and then mixed in the cooked rice. The flavors blended beautifully. Will add diced jalapenos next time.

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