Reviewed: Nov. 5, 2008

Wow, This was excellent w/ a few mior tweaks. I cut the cumin and red pepper in half and I added fresh cilantro and a few drops of freshly squeezed lime juice. I found it to be spicy enough and very flavorful. Oh, it did need some seasoned salt as well. It gets better if you let it sit for awhile before eating. I am sure leftovers will be even better.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Nov. 1, 2008

I am in college with little cooking experience. I found it very easy and delicious! Although, after about 15 minutes the rice started to burn/stick to the bottom of the pot. So, I took it off and the rice was done. I also added an extra clove of garlic. and a little more cayenne pepper. But very very good, my roommate loved it too!

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Annie Nelson

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Reviewed: Oct. 29, 2008

Wow - we loved this recipe. I served it with carnitas tacos/guacamole. I made some changes as suggested by other reviews. I used 5 large cloves garlic and 1 whole chopped poblano, 1 can chicken broth and sauteed with the onion and rice. Once the rice mixture was cooked, I used 1 can drained tomatos with green chiles, 2 t. cumin, 1/2 t. cayenne, 1 t. ea salt and pepper, 1/2 cup chopped cilantro and 1/2 cup raw chopped red onion. It was outstanding and quite spicy, just how we California Girls like it!! A dallop of sour cream on top tames the spiceness. This is definately a keeper in our family!!

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Sweet Susie-Q

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: La Mirada, California, USA

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Reviewed: Oct. 28, 2008

I think this recipe is very good. I added 1 T oregano with the broth and cooked with rice. I used 2 t cumin, 2 t tumeric, and added 1 can of diced tomatoes at the end. My 19 month old ate 2 1/2 bowls and my other 2 kids finished their first bowl. 3 kids eating what is served is a rarity.

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Brigit

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Reviewed: Oct. 26, 2008

We love this recipe! My husband requests it frequently now, and I was surprised that I like it, too! The great this is that as long as you keep the broth & rice proportional, you can use whatever amount of rice or beans you have. (I often use up our leftover burrito beans using this recipe!)

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katyberry

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 22, 2008

A little on the bland side, but still good comfort food and very easy to make. I'll be adding this to my weekly lunch menu. My kids asked for seconds - and thirds!

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sophriel

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Reviewed: Oct. 20, 2008

Such a good recipe. I used chicken broth instead of vegetable broth since that's what I had on hand. Makes a great side dish or as a meal on it's own!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Oct. 14, 2008

good recipe. made it with flour tortillas.

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CAITHNI

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Reviewed: Oct. 2, 2008

This recipe would have been perfect as written, but I made some changes based on my mood at the time and what I had on hand. First of all, I had some leftover brown rice in the fridge, so I omitted the broth and didn't cook the rice with the beans. Secondly, I added a can of diced tomatoes with green chilies. Everything else was as written, and I served the beans over the rice with fried plantains on the side. The meal got great reviews!

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amy-amanda

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 2, 2008

Great recipe. I've made this twice now. The first time I pretty much stuck to the recipe (used brown rice instead of white) and it was good but not as flavorful as I wanted. The second time I used canned SPICY black beans instead of the regular ones, added the spices as stated in the recipe, and used brown basmati rice. This produced the perfect flavor!

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 27, 2008

As is, the recipe is about 3 stars but when I added a few special ingredients it became a 5! I used chicken stock as that's what I had on hand instead of the veggie broth. The basic recipe seemed like it would be very bland so I threw in a can of diced tomatoes, half a seeded diced jalapeno, more garlic, a red onion and extra cumin, salt, pepper and cayenne. I also added a seeded diced poblano pepper. They are wonderful! Smaller then a green bell pepper but with a very similar taste. The poblano has a more intense pepper flavor with a mild heat, not spicy at all. I love to use them in chili and rice dishes. Towards the end of cooking I threw in about a tablespoon of chopped fresh cilantro. These additions really made this dish more flavorful and interesting. Had the rice with fish tacos with mango salsa. Delicious!!

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krista v.

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

This was delish!!! I did make a few tweaks to the recipe so here's what I did: I sauteed the rice, onion and garlic in butter. Then I added chicken brother, a cube of cilantro boullian. I am not sure how people aren't having cooked rice in 20 minutes. That's pretty standard. I did bring it to a boil first and then lowered the heat to a simmer and covered for 20 minutes on low. Then I took my can of black beans and added one chopped jalapeno, tomatoes, squeezed lime juice, added tons more garlic powder, a dash of chipotle chili powder and Oila!! This was DELICIOUS!! Even my picky 5 year old ate like a piggy!

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Jaime

Cooking Level: Expert

Home Town: Dodge City, Kansas, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 17, 2008

Loved this, and I didn't change a thing, it was the perfect side dish to steak fajita's!!!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 11, 2008

Super bland rice and beans. The only flavor I could taste is the cayenne pepper, and since I don't like very spicy dishes I will cut back on that if I make it again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Sep. 10, 2008

I was completely impressed with this recipe! It was at once quick to make, and flavorful once cooked. I plan to make it again soon, and would recommend it to anyone wanting a tastey and healthy meal.

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Rich

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Reviewed: Sep. 2, 2008

One of the best Rice & Beans recipes I've tried - I thought this was really tasty. I used Kidney & Black Beans, and added chopped tomatoes from my garden. I did think the recipe called for some salt. Try it with a dollop of sour cream!

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erinmarie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 28, 2008

Delicious! I made the following changes: 1) added a can of diced tomatoes, 2) used two tablespoons of garlic (i love garlic!), 3) added 1 tsp each of cayenne and chili powder, and 4) used chicken stock instead of vegetable stock to give the dish more flavour.

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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 26, 2008

Excellent--exactly what I was craving. No way it's 10 servings, though, as a main dish (what it's categorized as). We got about four out of it. I served it with corn and everyone mixed it together anyway so maybe next time I'll just add it. We ate it wrapped in tortillas with salsa and a bit of cheese. It was delicious!

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Brittany

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Reviewed: Aug. 26, 2008

Yummy, although I too boosted the seasonings especially the garlic because I love it and added lemon juice as someone else suggested. It turned out good and I served it with boneless, skinless chicken breasts that I had sauteed in a separate batch of the same broth and seasonings it was awesome with a green salad as a side dish.

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TOMGIRLTERESA

Cooking Level: Intermediate

Living In: Madras, Oregon, USA

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Reviewed: Aug. 24, 2008

This recipe is pretty good...although it needs a little help. I added 1/2 teaspoon salt and served it in a burrito with fresh chopped tomatoes, cheddar cheese, black olives, salsa, and lettuce. I also needed to cook the rice longer than 20 minutes...it was still crunchy.

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