Reviewed: Feb. 2, 2013

pretty bland... it has potential, but like most reviewers said, I had to majorly doctor it up. Will probably play around with it a bit.

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Reviewer:

Kristie

Cooking Level: Intermediate

Home Town: Exeter, Rhode Island, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jan. 30, 2013

I made this last night and we loved it. I did look at the comments of others and made some adjustments. I used brown rice, Chicken stock, 1 can black beans, 1 1/2 cups thawed frozen white corn and added about 1/4 tsp adobo. I chopped fresh tomato topped the rice with the tomato on our plates for some texture, temperature and color contrast. I served this with the Slow Cooker Pernil Pork and the meal was a total hit! For those who indicated their rice didn't cook: No matter what a recipe says, you need to cook the rice following the directions on the package. I used brown rice that cooks for 45 minutes per package.

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Reviewer:

ddow

Reviewed: Dec. 18, 2012

Very tasty...and made enough to feed an army! I omitted the cayenne and it was still flavorful and delicious. Used homemade beef broth instead of the vegetable. Made a great side, but was a phenomenal enchilada filler with some taco beef, fresh spinach, corn, and Mexican cheese blend. Definitely a keeper!

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Reviewer:

mishamouse

Reviewed: Nov. 9, 2012

Really good and easy to make. I did everything as written only I used chicken broth instead of vegetable, and I added some salt. Thanks.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Oct. 31, 2012

Delicious! I am going vegetarian but my family is not planning to. But with recipes like this, they are totally happy without meat! Love the spices. :)

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Reviewer:

Beth

Reviewed: Oct. 23, 2012

The best I've found!

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Reviewer:

KARAJANE23

Cooking Level: Expert

Home Town: Starr, South Carolina, USA

Living In: Anderson, South Carolina, USA

Reviewed: Sep. 23, 2012

He used granulated chicken boullion in the water for rice and we only had one can of black beans, so we added a can of corn and fresh chopped tomatoes. And he doubled the cumin and cayenne. This dish is fabulous!! Full of flavor!!

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Reviewer:

julie

Reviewed: Sep. 9, 2012

I made this for the first time completely "as is" and doubled the recipe for my "taco bar" deck party. It was delicious. Very simple flavors while being very tasty! One party attendee said it was the best beans and rice she had ever had.

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Reviewer:

LaurenHidden

Reviewed: Sep. 2, 2012

Loved this recipe! It's a great base for a lot of Mexican dishes and makes a great meal in itself. My husband and I are trying to go vegetarian and this will be a staple in our diet. I plan to add some salsa, corn tortillas, and enchilada sauce to the leftovers for another dinner this week. Thank you for this great recipe!

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Reviewer:

THEBLINTZ

Cooking Level: Intermediate

Reviewed: Aug. 22, 2012

The ingredients make a tasty dish but I think the cumin should be sauted with the rice instead of mixing in at the end as the spice needs some time to cook to release flavours. I used chicken broth as that was what I have on hand. Easy way to have black beans and rice.

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