The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 12, 2009
These were great, but a little dry. I used a can of kidney beans and 1 1/2 C water per another reviewer, and I think it could've used 2 Cups of water instead. Also, I didn't have shallots so I used onions (probably 1/4 Cup); I used less cloves (scant 1/8 tsp) and was glad I did. It was just right; 1/4 tsp would've been too clovey for us. I also used more Adobo seasoning and didn't use any chile pepper; I just sprinkled on some ground red pepper instead and it was great! I will definitely make this many times!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 3, 2009
Fantastic! I adored them! Worked excellently w/ brown rice; it just took a while longer to cook. Wonderful served w/ tostones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 1, 2009
Very flavorful. I used 1 can of beans instead and added them 5 minutes before the rice was finished so that the beans didn't dry out. And I cut down the water to 2 1/2 cups.
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Photo by Belle

Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 24, 2009
This recipie was pretty darn good! I added a banana pepper cause I didn't have a jalapeno but I'm sure the jalapeno would have been better. Thanks for the idea!
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Photo by neslundcori

Cooking Level: Intermediate

Home Town: Pittsford, New York, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jul. 14, 2009
I grew up in the South, but never really liked red beans and rice. This recipe, however, was delicious, highly flavorful and I can't wait to make it again and add some sausage or some shrimp. I added the adobo and it was just perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 11, 2009
This was pretty good! I used a jalepeno pepper instead- I chopped it up and just cooked in into the rice and beans; worked well. I don't think I'll make it again based on personal preference, but it was fun to try!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 26, 2009
We've made this at least 10 times. It's so good. Cheap ingredients, lots of protein, easy to make, tastes fantastic. We serve it with mojito pork on top
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 13, 2009
Excellent recipe! Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 3, 2009
This was really good paired with jerk chicken. I used brown rice instead of white and it turned out really well. Although next time I will probably only use 1 bay leaf, 2 were very strong.
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Photo by Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 11, 2009
Hands down the best rice & beans I've ever tasted. I didn't have the pepper, so I subbed a tiny bit of chili flakes. I also threw in a bunch of chopped celery. I only used 4 cups of water instead of 5, and it came out just wonderfully...not sure if it was supposed to be more "moist"? Anyways it was fabulous and seasoned excellently, will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 7, 2009
This was tasty and a nice side dish but I found the 5 cups of liquid was too much. Next time I'll try 4 or 4 1/2. I used 1/2 cup of coconut milk as part of the liquid which was really nice too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 13, 2009
My hubby and I loved this recipe, the kids notsomuch, but that's not surprising, as they just want burgers and potatoes! LOL! We liked it alot!!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 25, 2008
I was expecting more of a Mexican style rice and beans, but was pleasantly surprised by the spice-filled "holiday" flavor that worked out perfect for the Christmas holiday. I didn't have ground cloves and tried to grind them myself, and I had to use dried thyme that I wasn't able to take out, so it was a little too spicy. I'd recommend less spice if you don't have fresh parsley and thyme, or ground cloves. But very delicious. I'd definitely make again. Would go well in a stuffed pepper.
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Cooking Level: Beginning

Home Town: Lynnfield, Massachusetts, USA
Living In: North Andover, Massachusetts, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Aug. 2, 2008
I must have done something wrong! After all the great reviews I was really excited about this dish, but after I cooked it, I just found that it was HOT, but flavorless. I could taste a hint of the cloves... but then just heat. Nothing else came through. I tried adding some tomatoes and other seasonings to give it more than "rice cooked in water" taste, but it didn't help. I ended up pitching the whole thing. :(
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Cooking Level: Intermediate

Home Town: Rantoul, Illinois, USA
Living In: Champaign, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Jun. 20, 2008
My husbands new favorite, inexpensive and very healthy too. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Royal Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 25, 2008
The kids and I loved the recipe...the hubby did not like it. He put ketchup on it. He said the ketchup made it palatable~Yuck~Now you see what I am working with =o) We served it at a pot luck and it was a big hit. Avocado and a dallop of sour cream are yummy additions!
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Photo by Home With Joy

Cooking Level: Expert

Home Town: Carmichael, California, USA
Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Mar. 6, 2008
This was really good! I left out the adobo because of dietary restrictions and the pepper because I was feeding it to my kids. It was good without being spicy, but my husband got out the hot sauce and that made the dish even better. Yum! This will be my go-to red beans and rice recipe from now on. And hopefully soon, we can find some gluten-free adobo sauce!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 22, 2008
The family and I really didn't like this recipe and we love beans and rice. The flavor of cloves was really strong. We will not be making it again.
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Photo by ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Jan. 20, 2008
very solid and near-authentic recipe. Great as a side for any meat dish!
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Cooking Level: Expert

Home Town: Kansas City, Kansas, USA
Living In: Bowie, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 3, 2007
For a beans recipe, this is really good. I can't say I just want to make it very often, though. I used pinto beans because I can't have kidney. I used green onion for the shallot, took the advice to half the salt, and used a seeded jalepeno pepper for the bonnet chile pepper (couldn't find one.) For the Adabo seasoning I ground and made into a paste 1 clove garlic, 1/4 t oregano, 1/4 t peppercorns, 1/8 t paprika, 1/4 t salt.
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M3B

Cooking Level: Intermediate

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