Reviewed: Jan. 18, 2012

This was great! I used Rotel tomatoes and substituted kidney beans for lima because that's what I like. Also added a few Tbs of chili powder and a can of diced green chiles. Best weeknight meal I've had in a long time.

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Reviewer:

LILY20

Reviewed: Mar. 15, 2011

This was so delicious and easy to make. I highly recommend it over brown rice.

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Reviewer:

Amy JF

Cooking Level: Intermediate

Living In: Monson, Massachusetts, USA

Reviewed: Oct. 20, 2010

I thought this was very delicious and I didn't need to add anything. I used two cans of diced tomatoes with chilies - one was mild and one was medium so it has a nice flavor. Not to spicy and very flavorful. This was a very filling meal.

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Reviewer:

kendall

Reviewed: Feb. 25, 2010

We thought this was pretty okay. I used one can of rotel and one can diced tomatoes, baby butter beans rather than limas, and frozen corn rather than canned, but basically followed the recipe. It is simple dinner food that I served over brown rice with corn bread on the side. I don't know if I will make it again even though my hubby approved, as we didn't love it, esp. my son. I guess I just prefer a more complex and rich set of flavors.

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Reviewer:

deesselisa

Reviewed: Apr. 11, 2009

I used uncooked pork sausages and baked the stew in a cassarole dish (uncovered) for approx 40 mins. I also used a bit of mild chili powder and oregano. Will defnately cook this again!

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Reviewer:

Melody

Cooking Level: Intermediate

Reviewed: Nov. 20, 2008

I thought it was pretty good. I used Turkey smoked sausage to cut down on calories and fat. I don't like spicy so for me this had a little too much kick to it, but I think in general it had a good flavor to it. I would make it again but cut down on the green chiles which is probably what made it too spicy for me. I also added some Cumen for flavoring.

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Reviewer:

Sparkmanr

Cooking Level: Expert

Reviewed: Nov. 16, 2008

great recipe. I made with one can of tomatoes and green chiles and another can of plain stewed tomatoes. i left out the corn. My hubby loved it and it was done by the time the rice was cooked! I'm sure the leftovers will be great.

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Reviewer:

rlauderd

Reviewed: May 22, 2008

Very good - with a few tweeks.

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Reviewer:

Marie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Feb. 28, 2008

With some changes, this has become one of those dinners that everyone loves on a cold evening. I substitute red beans and kidney beans for the lima and great northern beans. I also add a dash of chili powder, oregano, garlic, and cayenne for a little more flavor. Steaming cornbread on the side tops off this fantastic comfort food!

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13 users found this review helpful