Reviewed: Nov. 14, 2009

Great tasting rice! The combination of ingredients is fantastic including the cumin, turmeric, which added the lovely yellow color to the rice, and the black beans! I served it with the anniversary chicken and honey glazed carrots along with a bottle of Chardonnay. Great combination, great meal, great rice recipe!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 10, 2009

This is a very good recipe. The only thing I changed was I added about 1/2 cup of sour cream and a cup of mont. jack cheese once it was done. I stirred it through and served it. It gave it a little more zing. All in all though, the recipe was wonderful

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cooking mommy

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Reviewed: Sep. 19, 2009

I added 1 lb of ground beef-drained and rinsed. I added everything at the same time as the rice and liquids. It still came out great! This makes great leftovers for lunch!

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Amanda_H

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Sevierville, Tennessee, USA

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Reviewed: Jul. 26, 2009

I did not change a thing to your recipe other than using brown rice and "HOT" Rotel tomatoes with green chilies. Great dish. Also great on a wrap. Thanks for the recipe!!

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taterbug

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Reviewed: Jun. 25, 2009

I made this as a main summer dish with the addition of shredded chicken and substitution of brown rice and my favorite salsa (combo of medium and hot) instead of the tomatoes called for in the recipe. Yummy!

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PAMELAMCKEAN

Cooking Level: Intermediate

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Reviewed: May 24, 2009

I made this as a side dish for my parents. I haven't tasted it, but the parents gave high ratings. I skipped the turmeric because I didn't have any but followed the rest of the recipe as written.

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Leigh Ann

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Reviewed: May 18, 2009

I added the chicken (cooked in Italian dressing, then pulled). I also added half a cup of ranch dressing, that added some nice flavor and made it creamy. My kids don't eat tomatoes so I put them in the food processor. This was a nice meal, we ate it up.

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cindee

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Reviewed: May 7, 2009

This was a great change from spanish rice. I made it without the corn(we have corn on the cob a lot!), but there still seemed to be a little something missing for flavour. It needs some zing but was a good start.

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julieb326

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Reviewed: Dec. 19, 2008

That is delicious, great recipe, thank you.

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BRISSER

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Reviewed: Sep. 23, 2008

My family loves this rice. I have made it a few times and have not added the tumeric, but near the end of cooking time I add chopped cilantro. Tonight I am adding some chopped chicken for a 1 skillet meal. Thanks for the recipe!

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mc

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 14, 2008

Yum! This was a tasty and easy meal. I did a lot of tweaking: I used brown rice, and pinto beans, since that was all we had. I also used a can of sweet corn and a can of mild green chilies and one fresh tomato. I also added 1/2 teaspoon of chili powder since we like it spicy, but we didn't taste it at all. We still added hot sauce to the dish. Next time we will add more chili powder, and maybe even a half teaspoon of salt. We also grated some cheese on top and spoon of nonfat plain yogurt. We will definitely keep this recipe! Thanks.

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Melody

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Reviewed: Jan. 31, 2008

Tasty! I made with green and red pepper, extra hot rotel and no corn.

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NIGHTBIRD

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Reviewed: Sep. 10, 2007

Great the next day for lunch in a wrap with some chicken & cheese.

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speck

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 9, 2007

It didn't WOW me. It wasn't bad, but I wouldn't say it was great. I didn't have any tumeric, so maybe that would've made a difference, I dunno. Easy enough to make, nice side dish to a mexican themed meal.

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HRS

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2007

This was really good. In place of green bell peppers, I used green "holy mole" peppers from my garden. There is not nearly enough liquid to cook the rice - and certainly not in 15 minutes. I had to add an extra cup of water on top of the strained off tomato juice. I also had to cover the pan, and boil the rice 30 minutes. I served this with the Mexican Style Meatballs from this site. http://allrecipes.com/Recipe/Mexican-Style-Meatballs/Detail.aspx

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Reviewed: Aug. 2, 2007

I "created" this side dish out of items in my pantry last night to go with some soft tacos and didn't see this version until today. Obviously, it is slightly different: I used 3/4 cup of white rice which I sauted only 4 minutes with the onions and peppers before adding 1 1/2 cups of water (with a chicken boullion cube) and boiled for 20 minutes. For the seasonings I added 1/4 teaspoon of cayenne pepper and 1/2 teaspoon of chili powder. After 20 minutes I added the beans, (canned) corn, and a can of Rotel and cooked for a few minutes over low heat. This is a wonderful sidedish that can be modified based on whatever you have around.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 1, 2007

So good! I didn't even add the last step, just onions, peppers, rice and chicken broth and it was awesome!!

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RHENIUM3

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

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Reviewed: Jul. 26, 2007

WOW! I love this stuff!! I made a few small changes, nothing major. I wanted to use the tumeric but couldn't even find it in the grocery store, don't know how much of a difference it would've made. I used canned corn instead of frozen, used 1.5 cups minute rice, added a couple chopped fresh tomatoes, and sprinkled it all with juice from one lime at the end. I served it with some grated cheese and sour cream. I had some leftover chicken breasts I chopped up and added to it, SO good! (Try marinating chicken in Paul Newman's Lime Vinaigrette dressing, cilantro, and garlic and grilling..yum.) I will make this on a regular basis!!

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GINASR

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Reviewed: Jul. 25, 2007

I used this as a jumping off point because I didn't have all of the ingredients. I didn't have the corn or black beans so I used roasted corn and black bean salsa instead. I also used instant brown rice and added some frozen mixed veggies while I was saute-ing the onion, pepper, and garlic. This went quite well with the tacos I whipped up. Plus my version has veggies and dietary fiber to boot. ;p

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 11, 2007

Super simple. Super yummy! I did add 1 lb ground beef to make it a full meal for my meat-eaters, and used instant rice (used the stock in an amount=to what the box of rice said). Flavor was great. Served with tortilla chips and topped with shredded cheese. Family ate it like a dip. Even the picky 5yo!

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Jessifer

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Southwestern Rice

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