to make this a 5 star recipe you need to cook rice in vegetable broth instead of water. also, it was very dry so i doubled the rice and tripled the other ingredients. i also added FIELD ROAST vegan italian sausage. i cut it into small pieces and browned it then added it to the finished product. it got rave reviews at a recent vegan pot luck. made it again for a vegan potluck. it got rave reviews. here is my twist. 3 onions, chopped 3 tablespoons olive oil 2 - 28 ounce cans diced tomatoes 3 - 15 ounce cans (or equivalent) black beans (drained & rinsed) 2 teaspoons dried oregano 2 teaspoons garlic powder 2 C rice (white, brown, basmati, whatever your preference is!) 32 ounce vegetable broth OPTIONAL - 2 packages FIELD ROAST (my preference) Italian flavored veggie sausage 1. Cook rice in a large pot according to directions except substitute vegetable broth for water. 2. While the rice is cooking, In another pan, saute the onions in oil until translucent. Add tomatoes, beans, oregano and garlic powder. Bring to boil then lower to a simmer until rice is cooked. Once rice is cooked, add tomato-bean mixture to rice. 3. OPTIONAL - Slice sausages into 1/4 inch rounds and brown in a little olive oil or lay them out on a cookie sheet, spray with olive oil and quick broil until lightly browned and add to mixture. This recipe will make enough to fill a 2 x 10 x 14 tray.

I used vegetable broth and it came out delicious! Because kale is tough make sure you strip it from the stem. Also, I took my good scissors to it after it was cooked. I suggest doing this before cooking.

Great balance of the maple sweetness and the tanginess of lemon.

love my food a little spicy but this was just a little too spicy. i will cut the red peeper and the chile pepper in half next time. loved it anyway!

very, very easy and tasty. i used plain bread crumbs and thought i would lose some flavor in doing that but i didnt.

21 guests and all loved it. i was mad at myself because i kept it warm in my oven while trying to coordinate dinner and overcooked the spinach a little bit.

OMG, i just got done eating the leftovers! delicious. i had 21 guests and they loved them.

it was a good hearty meal. need more garlic. i would drain the beans first as it came out too creamy for my liking.

tasty and easy. i made enough for 21 so i broiled them in the oven instead of stove top cooking.

i was a little confused about what part of the peel to use. at first it was too bitter from the skin but i added no skin to the next batch along with finely chopped walnuts and that did the trick. i would make it again with a little tweaking of the recipe.

this dish is absolutely delicious!!! everyone agrees. i made it with vegetable stock, basmati brown rice and Earth Balance buttery spread. makes an excellent vegan dish. i can't wait for everyone else to try it on Christmas day. yummmmmm!!! UPDATE: 21 for Christmas dinner. Rave reviews! I can't wait to warm up the leftovers. BTW, I made this dish a couple of days ahead. I warmed it in the oven. Came out perfect.

simple and tasty! made them plain for the fussy ones and i added banana pieces, chopped walnuts, old fashioned oatmeal flakes and a little splash more of milk. they were wonderful.