Reviewed: Jul. 8, 2011

This is pretty good. I sauteed onion and garlic in a bit of veggie oil. I added one cup of rice, salt, pepper, cumin and lime zest and browned them a bit. I added 1/2 cup of mexican beer and 1.5 cups chicken broth. Once the rice was done I added a bag of frozen corn and one can of rinsed black beans. I wish I had a can of rotel to throw in there, but hopefully the next time I make it, I will have it in the pantry to add to it. I plan to eat it over a bed of lettuce and maybe in some tortillas.

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Reviewer:

SROCKERS

Reviewed: Jun. 25, 2011

Excellent recipe. I added a can of undrained Rotel with lime and cilantro and 1 minced jalapeno to spice it up. I cut back on the broth by 1/2 cup to allow for the undrained Rotel. Good hot or cold and a great enchilada filling with some grated pepperjack cheese.

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Reviewer:

hmay311

Reviewed: Jun. 18, 2011

Excellent. I used ground chiles from the Mexican section of the grocery since they didn't have cayenne pepper. I added a small bit of crushed red pepper, thyme, sage and dry parsley. The grocery didn't have vegetable broth, so I used a reconstituted Knorr vegetable bullion. I used red beans and black eyed peas.

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Reviewer:

SamInBama

Reviewed: Jun. 17, 2011

As is, it's OK. It's very simple, easy, & fast to make. However, after trying it "as is", I made my own modifications later on so it can have more flavor. I ADD 1 DICED TOMATO, 1 SERRANO CHILE or JALAPENO (sometimes, 2) while I saute the onion & garlic. After I add the rice, I pour in 1 CAN of CHICKEN BROTH, along with a 1 1/2 TSP of CHICKEN BOUILLON. I mix in 3 cups of beans(NOT canned!), I've used black beans & pinto beans, but black beans DEFINITELY taste better for this recipe. After adding the beans, I add the spices (cumin, cayenne, paprika, garlic powder, chili powder). I gave it more of 3 1/2 stars because I think you can make this recipe great by making just a FEW changes. This recipe isn't horrible, so I won't take away a star.

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Reviewer:

World_Diplomat03

Living In: Los Angeles, California, USA

Reviewed: Jun. 16, 2011

This is a good base side dish. Nothing super spectacular, but good.

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Reviewer:

HurdBird

Cooking Level: Beginning

Reviewed: Jun. 14, 2011

Very good. Easy to make. =0)

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Reviewer:

Rinnie

Reviewed: Jun. 8, 2011

Good as a tortilla stuffer with a little cheese and salsa, but kind of bland by itself. I even added a can of rotel, some cilantro and some seasoning salt. I also had to add more broth because the rice wasn't done and it was dry.

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Reviewer:

Kathy

Reviewed: Jun. 8, 2011

Loved this recipe. I didn't have the cayenne pepper or cumin so I added 1 can diced tomatoes with chilis and that was plenty hot! I think I will add seasoning salt next time as my main seasoning. I also added a can of corn and that was very good. Check rice before 20 min to prevent soggy rice.

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Reviewer:

WendyDay

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Jun. 7, 2011

Great as a base recipe. As per others' suggestions I added some corn, doubled the cumin and the garlic and added a can of roasted green chiles. I also added a teaspoon of oregano, a bay leaf, 1 tsp turmeric and a packet and a half of Goya Sazon sin Annatto.

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Reviewer:

feminiSh

Cooking Level: Intermediate

Living In: South Brunswick, New Jersey, USA

Reviewed: Jun. 7, 2011

This is a great recipe to modify! It has great potential with lots of room to add. I added 3 boneless skinless chicken thighs and a cube of chipotle bouillon to the rice just before covering! It turned out great! I served it with warm tortillas and even my 4 year old boy devoured the meal! Thanks!

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