Reviewed: Apr. 26, 2004

This is a good basic recipe but with a little tweaking it's awesome. I added some browned bulk chorizo sausage,used stewed tomatoes and black beans (because thats what I had on hand when I made the second batch) then I served it over fried potatoes that had a variety of mixed vegetables added to them (not to many rice fans in this household). Some reviews said it was to soupy, but what ever it is that your serving it over will asorb that gravy and make that taste good also!

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ROXEY

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Reviewed: Apr. 21, 2004

Really good. I used chorizo sausage. I didn't use the tomato at all, but I did have a heavy hand with the hot sauce (I prefer Cholula). I did sprinkle it with a little bit of Cajun seasoning and also a little bit of Goya Sazon, only because I had it on hand. It was very good. Will definitely make again. Thanks!

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NIKKIROSE

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2004

I've never had red beans and rice before, I recieved this in a the allrecipes daily email and I decided to try it! It was so good. I did substitute a can of rotel for the tomatoes and then added my desired amount of hot pepper sauce. I have already passed this recipe on to a neighbor! My husband loved the taste and the leftovers are yummy!

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Kelley

Cooking Level: Expert

Home Town: Balsam Lake, Wisconsin, USA

Living In: Providence Village, Texas, USA

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Reviewed: Jan. 23, 2004

Yum! I added some cajun seasoning to make is more spicy. I used the closest amount of indredients as I could find. I couldn't find cans in the amount the recipe called for but it still turned out great. My roommate said it reminded him of a small restaurant in the french quarter of New Orleans. :) Goes great with cornbread! Especially cajun cornbread.

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EYEMANDY

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Reviewed: Jan. 20, 2004

This dish was good but a little bland. I tweaked it a bit by adding additional seasoning which included cajun. I don't measure, I just added till it was just right for my taste.

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 10, 2004

I added some favorite variations. This is a great base recipe for canned beans especially for us quick meal cooks! I added sugar and a cup of gravy, no tomato,I also used red pepper and a pan seared prime rib steak I had in the freezer. It tastes great! Havent gotten the childrens opinion yet, but a dash of sugar always does it for them when we have beans.

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COOKINGWITHHEART

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Reviewed: Dec. 23, 2003

This is really good! It's a simple meal with lots of flavor. I used Chorico instead of kielbasi, quite a few shakes of Red Hot sauce, and added 8 oz. tomato sauce -- we like things spicy and "saucy." Next time I would add more green peppers though, they add a nice flavor.

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IMP70

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Reviewed: Dec. 17, 2003

Awesome! It did need cayenne pepper, tobasco, and a good bit of salt, but the tomatoes and beans together were great! I served over brown rise (it's better for you!).

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Kerry

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Reviewed: Dec. 9, 2003

I liked this, but I left out the tomatoes, and added cajun seasoning and a heckuva lot of tobasco. Since we like our food very spicy, I also served alongside some "Scorned Woman" hot sauce, (made in Louisiana) which is very heavy on the black-pepper. I also cooked the beans from their dried state first, rather than using cans. Oh, and I added some finely chopped celery, because it needed using. I'll probably make this again, but I may tweak it some more.

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Kuldunia

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 18, 2003

I give this 3 stars because, as is, it's very bland. After tasting it in its originally intended state, I took cues from other reviewers and added crushed red pepper, hot sauce, and cajun seasoning; that helped. There was not enough rice for the amount of other ingredients; next time, I'd triple the rice. I used a pound of turkey kielbasa, and it wasn't enough; next time I'd add at least another 8 oz. I'd also drain the tomatoes a bit; there was too much liquid that didn't evaporate, so the mixture was a bit too watery. Other than that, it was pretty good, and I'd have given it 4 or 5 stars had the original recipe included my alterations.

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American Beauty

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Reviewed: Sep. 30, 2003

This recipe is wonderful warmed over the next day. Instead of Oregano, I used Emeril's Essence and Cayenne Pepper to give it a kick.

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HOLLY

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Sep. 14, 2003

My family loved this Dish. Im from Louisiana so I added a little more spice. I used red beans instead of kidney. I will make this dish again, Its easy.

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ANNA_KRISTIN2002

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Reviewed: Jul. 24, 2003

This is a really simple red beans and rice recipe. Will make again.

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JL8MP31

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Reviewed: Apr. 14, 2003

Fair, but not great. I found the red bean mixture to be a bit gooey and bland for my taste. I added a lot of hot pepper sauce and that made it better. I think I will look for another recipe for this dish.

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HannahPhi

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Reviewed: Mar. 26, 2003

No one was wild about this one. Won't make again.

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MrsMom

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Reviewed: Feb. 4, 2003

Going on the advice of other reviews I added more spices to make it hotter. It worked! I added red pepper flakes and Louisiana hot sauce. Hubbie loved it, which makes this a keeper!

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ld

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Reviewed: Jan. 31, 2003

This is quite good, but I think I would like it better with regular smoked sausage or polska kielbasa rather than the turkey sausage. The turkey sausage I used was a little too sweet for my liking.

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CREUSCHEL

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Reviewed: Jan. 23, 2003

This is a good recipe. I too found it needed a little more spice. I added cajun spice, some parsley, and I used red beans instead of kidney. I also found that you don't need a lot of rice. It's good almost by itself.

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CALZDOMAIN

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Reviewed: Jan. 10, 2003

My 10yr old loved this! I used jalepano sausage and it turned out great. This is a super easy meal.

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RAAMOM

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Reviewed: Jan. 9, 2003

YUM. I love this, I skipped the sausage, so I sauted the onion & garlic (two cloves) in a tsp. of olive oil. I also used brown rice, cajun-seasoned diced tomatoes and added about 2 Tbsp. of fresh chopped parsley. Very light & healthy, thanks Paula!

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