Reviewed: Dec. 13, 2011

This was easy and fantastic!

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Reviewer:

Tanya

Reviewed: Sep. 27, 2011

YUM!! made this and fried up some plantains in the fryer for a delicious Cuban feast! Don't forget the mojitos!!

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Reviewer:

Southernbelly

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Newberg, Oregon, USA

Reviewed: Sep. 7, 2011

I made this with garlic chicken, plantain and flat bread...it was great!

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Reviewer:

mocha73130

Reviewed: Aug. 7, 2011

Love this recipe! I made it with brown rice so it took a little longer to cook. I took the advice of others and added cumin. Just what it needed! My hubby added sour cream to his bowl. Very good! Thanks for sharing this easy, healthy family recipe! Did I mention the kids love it!?

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Reviewer:

JenRN

Reviewed: Jul. 30, 2011

Excellent recipe. Simple and fast, filling and good for you. A sweet undertone that belies the simple recipe. Vegan safe for your vegetarian friends. Reminded me of being in the Cuban section of Miami. Needs a bit more water than the recipe calls for. I make it a little like risotto and add the water a little at a time. Spice it up if you like it hot. Add sausage and shrimp for a dish that would be much like Jambalaya.

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Reviewer:

dvfreelancer

Reviewed: Jul. 4, 2011

Very good! I added maybe 1/4 cup more of rice than what was called for, and it still ended up a little mushy. Maybe it was the kind of rice I used. I also added cumin and cayenne, chicken stock instead of water, and garnished with some grated cheese and green onion. I've made it before and will definitely be making it again!

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Reviewer:

phlox

Reviewed: Jun. 10, 2011

Good recipe. I just eyeballed the measurements, piled everything into my rice maker and added some cumin and hot sauce (as suggested by other reviewers). Good results and super easy. I only had jasmine rice on hand, but I'd like to try with Rico next time, if I can find a supplier in this area.

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Reviewer:

Dee Schwesinger

Reviewed: Jun. 9, 2011

Awesome! Followed the recipe exactly and it came out great! Will make this one again and again and again..

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Reviewer:

pigswife

Reviewed: Mar. 25, 2011

I made this without the rice and it was a little on the tangy, tomato-y side. I used concentrated tomato paste so that may have been why.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Mar. 13, 2011

A tasty recipe. I did add 1/2 tsp of cumin when the garlic, onion and green pepper were sauteing, substituted black beans for kidney beans and used the chicken broth as other reviewers have suggested for the liquid. Definitely reminiscent of the flavour of Cuban Beans and Rice tasted on a recent trip to Havana.

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