Reviewed: Sep. 30, 2010

Absolutely delish! I made the rice with vegetable broth instead of water, and substituted a little sage and lime zest for the coriander I didn't have. This was a great base for a meal with my non-vegan boyfriend. He had pineapple grilled pork chops, I had grilled tofu chunks on top. A definite keeper!

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Reviewer:

OLOdp

Cooking Level: Intermediate

Reviewed: Aug. 8, 2008

I really like this dish. I serve it alongside grilled kabobs of chicken, red peppers, onion, and fresh pineapple. I marinate the chicken with some jerk seasoning. Served with a tropical drink (preferrebly including rum!), and I feel like I'm in the Carribean!

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Reviewer:

AMYB7399

Reviewed: Jul. 7, 2007

I was very disappointed by this recipe. Like another reviewer said it smelled great while cooking, but ended up tasting bland. I reduced the cooking time and it still ended up mushy. I served it with Jay's Jerk Chicken and bbq pineapple. I won't try this one again.

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Reviewer:

NOVAROBIN

Reviewed: May 23, 2007

This had nice flavors in it, but it still tasted bland as though it needed more salt, and I even subbed chicken broth for half of the water! I scaled this down to 4 servings (for two people). Used a can of drained black beans rather than going through the process of cooking beans, and I doubled the jalapeno. Used brown basmati and didn't experience the mushiness that some reviewers mentioned. Served with Yummy Honey Chicken Kabobs from this website.

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Reviewer:

LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Aug. 27, 2006

Hit the spot and worked very well with the cajun steak and mexican cornbread that were served at the party.

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Reviewer:

NESSALUV2SMILE

Reviewed: Jun. 13, 2006

It was good, but bland, and the recipe calls for too much water.

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Reviewer:

BECKYJ527

Cooking Level: Expert

Living In: Reading, Pennsylvania, USA

Reviewed: Oct. 20, 2005

make sure you use a really good nonstick pan!

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Reviewer:

K. D.

Reviewed: Oct. 16, 2005

I would cut back on the cooking time on this one, the rice got overcooked and a little mushy. It could also use a bit more salt. Otherwise a good side dish for caribbean cuisine.

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Reviewer:

DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: May 17, 2005

ive made this recipe twice now. both times i used a full can of black beans and skipped that 12 minutes of cooking time at the end, and this time i used a can of drained crushed pineapple instead of spears. i love the flavors, and the dish looks very festive and tropical. wonderful flavors, worth the work. it makes ALOT. great for dinner parties.

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Reviewer:

OSHUNS

Reviewed: Mar. 17, 2005

I didn't have jalepeno or red pepper, so I used green chiles and green pepper. I also did not have any bay leaves. I added some chili powder to kick up the spices a notch, but overall, I wasn't too impressed with this. It was good, but nothing I would rush to make again. It seemed a little too salty. I'm sure it would be better with the red pepper that I didn't have, but I would definitely play around with the spices next time as I'm not sure I liked the combo. The flavor and smell of the basmati rice was excellent though; I'd never had it before.

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