Reviewed: Sep. 24, 2007

This dish is simply delicious! I particulaly love the fact that it is such a healthy meal. As other reviewers have done, I used (and definitely recommend) cheddar cheese, we found it really complimented the flavors whereas swiss (the one time we used it) seemed to overpower them. Thanks for sharing!

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Melanie S.

Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 18, 2007

My husband LOVES this! And I have a harder time getting HIM to eat his veggies than I do with our 3 yr old. I love the flavors, I love the blending of such different ingredients...and when I first saw it, I really thought it might be weird. The only part I didn't like was the prep work. I suppose if I used leftover chicken from another meal, that would considerably shorten my prep time. But I tend to cook for EXACTLY who needs to eat, with very little leftovers. And I really couldn't see there being 2 whole leftover breasts from any of our meals! I am actually pregnant right now & have been directed by my midwives to have some sort of hearty meal with plenty of protein & complex carbs (yay for brown rice!) ready to eat after I deliver. I am going to make this & freeze it. I wish there were MORE stars to rate with!! It is TRULY a fabulous blend of food groups & flavor!

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SilverXeno

Cooking Level: Intermediate

Living In: Valrico, Florida, USA

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Reviewed: Sep. 13, 2007

The whole family LOVED this. They didn't even notice the carrots or zucchini. This is a keeper!

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DMWHITE22

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Reviewed: Sep. 11, 2007

I had my doubts, but this was great! I excluded the onions and carrots, and used shredded jalapeno jack cheese instead of swiss. I also added some onion powder and minced garlic. This was very flavorful and I will definitely be making it again.

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 31, 2007

This was really good. We changed it up a bit and made it into burritos instead of casserole. I also added cilantro, cayenne peppper, green pepper, and jalapinos. I did not bake it but mixed the veg, beans, and rice together then filled tortillas and topped them with cheese. Very tasty.

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brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

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Reviewed: Aug. 23, 2007

This was a very quick and easy recipe. I served it with pickled jalapenos guacamole and it really made the dish. Thanks

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Sheena

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Reviewed: Aug. 21, 2007

This was a fun way to use black beans. Instead of carrots I put in some summer squash and I used sharp chedder cheese instead of swiss. I'd say it makes a better lunch than dinner.

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yippee5

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Reviewed: Aug. 18, 2007

I am not a big casserole maker, but this is great. My daughter who does not like most of the indredients individually loved it!

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lanes62

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Reviewed: Jul. 2, 2007

Made recipe according to directions. It was ok but wasn't overly impressed with it. Won't make it again. Wasn't bad..just wasn't great.

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FRIDGE7D

Cooking Level: Expert

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Reviewed: Jun. 22, 2007

THIS WAS A GREAT RECIPE! THIS RECIPE WILL FEED THE HUNGRY FIREMEN, THEY LOVED IT AND WAS HEALTHY FOR YOU TO.

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Resqduck7

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Reviewed: Jun. 21, 2007

I thought this was just okay, but my brother thought it was great so I gave it 4 stars instead of three. I made more rice to serve on the side. Left out the carrots. Used a mexican blend cheese instead of swiss. My brother added hot sauce as a condiment. This would make a good dinner for a family because it's very filling.

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Jun. 13, 2007

I love the unique flavor of this dish and keep to the recipe nearly exactly. I have to eat low-fat, low-calorie, low-carb and this casserole really fits that criteria.

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catmom

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Reviewed: May 9, 2007

This recipe is very unique and my husband and I loved it. It's kind of unusual on the first bite or two, but really grows on you after that. I would say it is probably not for everyone, though as it has a very distinctive blend of flavors. After reading the reviews, I did leave out the carrots. It is a fair amount of work, but worth it if you aren't in a hurry or can make it up ahead of time.

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gertrong

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Reviewed: Apr. 25, 2007

This is a keeper. We tried it as is, and it was really good, but we're going to add some chedder cheese next time, as well as more rice for burritos.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 11, 2007

I loved it! I used mexican cheese and I though it turned out perfect. I will make this as much as I can!

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Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 26, 2007

Delicious! I was skeptical at first about the relatively small amount of rice, but it was perfect. I also cut the cheese by about half an it was still very satisfying. Added some chopped fresh cilantro too, nice touch. Thanks for a good hearty recipe!

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wannabebaker

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Reviewed: Feb. 26, 2007

I wasn't sure if I liked this at first, but it really grew on me the second day. Added lots more vegetables than called for. Also used the mexican cheese, as suggested by others.

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KikiD

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Reviewed: Feb. 16, 2007

This was very good. I left the chicken out and used 1/2C of rice and added a whole C of carrots instead. To cut calories I used 1/2 fat free cheddar and 1/2 regular cheddar. I also added a couple of T of low fat sour cream to the rice mixture before baking. No way does this make 8 servings-4 at the most.

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BOONIE12

Home Town: Las Cruces, New Mexico, USA

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Feb. 5, 2007

This is a fantastic dish. It's tasty, filling, not rediculously unhealthy AND it makes great leftovers. I substituted fresh green peppers for the canned chilis, and used colby and monteray jack cheese instead of swiss for the sake of my picky husband and it worked well.

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Betsy

Cooking Level: Expert

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Reviewed: Jan. 22, 2007

I was a little hesitant to try this recipe but was pleasantly surprised. It just seems like an odd mix of ingredients and I wasn't sure what to expect. It was sort of like a rice bowl with a slightly Mexican flavor (from the chiles and cumin.) I doubled the rice, mushrooms, and carrots and I'm glad I did or it would have been too heavy on the zucchini. I also used cheddar cheese because I don't like swiss. I'm not sure I'll make this on a regular rotation, but it was tasty.

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JNJSCOOK

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Portland, Oregon, USA

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Brown Rice and Black Bean Casserole

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