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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Karen/Snow & David

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

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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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margieKat

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Reviewed: Jul. 25, 2009

This is very good and simple! I did not add salt-usually don't...the canned beans are loaded with salt anyway. I also added a can of black olives. Another idea-forget the sour cream and go straight for the guacamole!

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Carolyn

Home Town: Eugene, Oregon, USA

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Reviewed: Oct. 17, 2008

Great! I often find that "quick" recipes are disappointing - to save time, they usually have to compromise flavor. But I really liked this recipe a lot, and it was so easy. It made way too much food for one sitting, but my husband enjoyed the leftovers for lunch for several days. I did use fresh salsa from the refrigerated section of the grocery, rather than jarred salsa. I think it makes a big difference for flavor. We'll definitely have this one again.

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Amy Carlin

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Reviewed: Oct. 12, 2008

i'm a huge fan of beans & rice. i always prefer brown rice and was glad to run across this recipe. very simple, and very good. when i was softening the peppers and onion i added a bit of diced ham. with or without the ham, this is great

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SHAWNIEMARIE

Home Town: West Hills, California, USA

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Reviewed: Oct. 9, 2008

Hubby liked this rice. I thought it was okay. I will do it again but I will modify it a bit.

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misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

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Reviewed: Sep. 9, 2008

Very easy and filling. I added more garlic and also doubled the beans. Very good!

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Christi

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Reviewed: Jul. 24, 2008

I halved it and used nearly the whole can of kidney beans, cause what else are you going to do with them? It was really good, still made a ton though!

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thisblondcancook

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

I just eyeballed the amount of most of the ingredients and this was a really nice side dish. Because I am now cooking for two, there was a lot of left overs so today I am adding some ground beef, tomatoes and chili powder to it.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 31, 2008

The only change I made to this recipe at all was to increase the amount of kidney beans by 1/2 cup (I used my own dried, then cooked beans, so whereas a can usually = 1.5 cups, I just used 2 full cups!). I made this with the intention of it being meals for a week, so I wanted it to be filling. I split it into five containers and it's even BETTER as a reheat-and-eat meal! This is a recipe that gets better with age. I look forward to making again, tweaking what vegetables I add to it. This is a customizable recipe in every way!

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Angela

Cooking Level: Intermediate

Home Town: Lewistown, Pennsylvania, USA

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Reviewed: May 28, 2008

This is comfort food at its best! I modified the amounts so my beans to rice ration is larger. If I'm in a real hurry, I just fry the onion, add the rice and beans and a can of mexican style tomatoes and let it simmer.

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Ella

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Reviewed: Jan. 15, 2008

This is a favorite! Thank you for sharing.

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jg

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Reviewed: Dec. 2, 2007

This was a nice, simple recipe that uses ingredients at hand. I didn't have much salsa (about 1/4 c.), so I added some spices to give it more flavor (cumin, chili powder, etc.). Next time I'd definitely use more salsa because my version wasn't very tasty.

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Rusty

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Reviewed: Oct. 21, 2007

This was a great filler for the stuffed bell peppers I make. Great recipe. Yummy!!!!!!!

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robyn

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Reviewed: Apr. 23, 2007

This was a good way to use leftover rice, and we had everything for the recipe. I added some corn and chopped black olives too. Will make again.

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jmc

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Reviewed: Feb. 6, 2007

This is a tasty recipe. I only made minor changes. I didn't use red onion and I used a full 16 oz. jar of salsa. I would say use salsa to taste. You can make this dish as moist or dry as you like by changing the amount of salsa. Great recipe!!!

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MARY DOMAZ

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Reviewed: Jan. 30, 2007

Mmmm yummy. My husband and I were up late studying and I threw this together for a snack using the ingredients I had on hand. I substituted white rice and white onions for the red onion, green onion, and brown rice. I'm sure it would be even better if you used the exact ingredients from the recipe. I halved everything except the can of beans and it was fabulous comfort food with natural flavors - no strong flavors. I'm going to wrap the leftovers in tortillas for lunch tomorrow. Thanks for a great easy cheap recipe!

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