Reviewed: Dec. 1, 2011

Good tasting healthy dish. I took others advice and added a little cumin. I will make it again when I have left over rice.

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Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

Quick recipe to put together if you have leftovers. I did use some kidney beans and some leftover black beans that I had. The flavors blended well. Thanks Diane for sharing your recipe.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jul. 4, 2011

This was okay. Next time I am going to make it with home made salsa and different beans as I didn't like the odd taste of pre-made salsa and those beans in it.

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Reviewer:

Stashley

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

Reviewed: May 28, 2011

Mmmmmmm.... so good! This recipe was soo easy and sooo delicious!! I am always pleasantly surprised when recipe's turn out so good the first time I make them!! I will definitely make this receipe again!

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Reviewer:

Vilma

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Apr. 30, 2011

My secret ingredient for this recipe is a dash of cumin & a dash of saigon cinnamon just as the oil is warming. Add the garlic when the cinnamon has a warm aroma. Thanks for putting your base recipe in a quick, easy to read format! This could be adapted with any favorite bean! My favorite is a Tri-Bean Blend of dark red kidney, pinto, and black beans.

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Reviewer:

laurainbow

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 23, 2010

I found this recipe by searching for ingredients I had in my cupboard and wanted to use. It was so easy to make and has become one of my favorite rice recipes.

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Reviewer:

Chelsea

Reviewed: Oct. 10, 2010

Very easy and tasty! I made a few small changes. I used two cans of kidney beans, a whole chopped onion, 1 1/2 cups of salsa and a bit of cumin. Instead of plain brown rice I used cooked brown rice with quinioa in it. If I am cooking two cups of rice I add 1/4 cup of quinoa and 4 cups water to the rice cooker. Just a little trick to bust the nutritional value that my family does not notice.

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Reviewer:

Reviewed: Apr. 30, 2010

I tried this tonight for the first time and I used a few different things I had on hand. It turned out so good! First, I used home cooked black beans instead of kidney, pico de gallo instead of salsa, and substituted half the green pepper with red bell pepper. I used a bit of cumin powder. I didn't use any green or red onion, just a bit of regular yellow onion and there was a lot of onion in the pico de gallo. I topped it with a bit of cheese and some cilantro. The kids all loved it, even the ones who don't really like bell peppers! Next time I will make a double batch.

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Reviewer:

supermama8

Reviewed: Sep. 11, 2009

Not bad as written but my attempt had an overwhelming jarred salsa flavor (mild salsa at that). So we added some hot sauce to zip up the flavor a bit.

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Reviewer:

Karen & David

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

Reviewed: Aug. 29, 2009

This was quite good. I used freshly made small red beans because I really taste the difference from canned with this type of bean. For our tastes, it would need to be much spicer - a couple of fresh jalapenos or some hot sauce. Very enjoyable, however. I will definitely make this again.

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