Reviewed: Apr. 21, 2013

I went vegetarian a couple years ago, and this was one of the first recipes I had come across soon after giving up meat. Since then, I've probably made this recipe a hundred times, it's THAT good. It didn't take very long before I put my own spin on it to make it taste a little more like an authentic Mexican recipe. Instead of a can of stewed tomatoes, I used a can of Ro*tel. I also added a little bit of corn. Also, instead of using the standard Italian oregano, I used Mexican oregano that I brought back with me from a trip to Arizona, and instead of one teaspoon of it, I used two. I added about a tablespoon of ground cumin. When the time came to stir in the rice, I also added about 1/4 cup of water. I simmered for about 7-9 minutes according to package directions. Before serving, I garnished it with a sprig of cilantro. I really wowed my family...they ALL loved it!

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Reviewer:

Erividia

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 13, 2013

Used chili ready stewed tomatoes and served over regular brown rice. (Cooked seperately). Also, added cilantro , a little lime juice & corn. Served with fresh avocado & side of cheddar cheese. Needed a little table salt to individual taste. Great inspirational start.

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Reviewer:

surprisingtradition

Cooking Level: Intermediate

Reviewed: Apr. 8, 2013

This is the best/easiest recipe for black beans and rice I have found yet! Not too many ingredients and very quick for a weeknight! I added 1/2 tsp cumin as well, and salt to taste.

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Reviewer:

kellybruns4

Reviewed: Apr. 2, 2013

I make this for my daughters lunch all the time.She loves it so much. Have made it with the canned tomatoes and chilies to give it an extra kick. Very good.

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Reviewer:

A Cobb

Reviewed: Feb. 13, 2013

Pretty good. I thought it needed something more, and tried subbing Rotel for stewed tomatoes and added a cup of frozen corn. With those additions, it was good as both a cold salad and wrapped in a tortilla with a little grated cheese added for quick meal.

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Reviewer:

Elle-NO! I'm NOT

Cooking Level: Expert

Living In: Hays, Kansas, USA

Reviewed: Feb. 12, 2013

I thought it was wonderful. I have not tried many non meat recipes. This was delicious....Thank you....I think others that have tried and added a spice etc. added to the recipe.

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Reviewer:

Lynne

Cooking Level: Intermediate

Reviewed: Nov. 19, 2012

It was great, a little spicy when I used RoTel

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Reviewer:

liz

Cooking Level: Beginning

Living In: Royal Oak, Michigan, USA

Reviewed: Nov. 11, 2012

Great, easy meal for a fast dinner!

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Reviewer:

mindimarie

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 11, 2012

I followed the recipe and made a few changes. I used fresh garlic instead of powder and cooked it with the onions & EVOO instead of vegetable oil. I also added some chicken broth at the end because the rice was still too chewy. I like my rice on the mushy side. Came out perfect. Great basic recipe, very delicious and healthy!

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Reviewer:

Alicen80

Reviewed: Oct. 4, 2012

I thought this was perfect! The canned beans and tomatoes make the nicest thick flavorful sauce. I did find I needed to add about a half cup extra water to cook my rice, but there is an awful lot of variation between the brands of canned tomatoes/beans so that might not be your case. As written this is seasoned mildly which worked perfect with my spicy main and side, of course extra peppers and herbs can be added depending on preference, I would hope no one docks stars or calls this "bland" for that silly reason :) Thanks so much for sharing, this is going to be made often in our house!

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