Reviewer:

Reviewed: Jan. 7, 2012

this was a very tasty recipe! only thing i did was not use lentils and pimientos,i also browned the rice with the onions with the oil and 2tbls of butter and it came out just awsome

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fnncygrls

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Billerica, Massachusetts, USA

Reviewed: Mar. 19, 2011

We served this as a side dish for a group of 6 and finished it off. It was tasty despite the fact that we didn't have the pimientos. Recommend it as a quick, easy side!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PinkBadgers

Reviewed: Jul. 5, 2010

Delicious. I added cumin, omitted lentils, substituted black beans for the kidney beans.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WingedBook

Cooking Level: Intermediate

Reviewed: Mar. 29, 2010

Delicious! Easily made veggie friendly, an easy dish and healthy. I used garbanzo beans, added more lentils and left out the corn, I also made up some caramelized onions to garnish with a dash of hot sauce. This dish goes great with a curry twist or more mexican style spices. Great recipe to use as a foundation and add on to!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Munchter_Face

Reviewed: Jan. 14, 2010

I love love love this rice, so does my husband. I did however make a couple of minor adjustments to meet our preferences - I used brown rice to make it healthier but then had to add a bit of water and cook for longer to accomodate the brown rice, I cut down the corn and I didn't use any pimentos. This rice has a nice flavor and goes well with most meats. It's also full of fiber and protein with not a lot of fat. You can make it more or less spicy depending on what type of salsa you use. I like to use medium salsa. Leftover rice reheats really well and tastes great!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LisaBaksys

Reviewed: Oct. 20, 2009

For someone on a 14 day detox this recipe was heavan!!! and the kids liked it! Even the one who doesn't eat beans ate it! I had to make my own salsa to add so as to avoid the sugar and other forbidden ingredients, just a cupe of diced tomatoes, cumin, lime juice, onions and green pepper. YUM YUM! I didn't use vegetable broth either, just water. But still fabulous!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Karin

Cooking Level: Intermediate

Home Town: Orleans, Ontario, Canada

Reviewed: Apr. 10, 2009

I thought this was very good and will add this to my rotation. It's a tasty main course just as it is. We had it with cornbread. yum. Good variation on beans and rice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jun. 5, 2008

Fast and easy, and reheats nicely, too! I used brown rice and omitted the lentils but they would be a nice addition, and used black beans this time. Added about a tsp. of cumin for extra flavor - could have used a bit more. I think I would like it even more with some extra veggies tossed in - maybe diced zucchini or carrots. But still a tasty dish that I will make again! Thanks for sharing!

Was this review helpful? [ YES ]
6 users found this review helpful