Reviewed: Jul. 31, 2011

This was the perfect fix for some of my leftovers at the end of the week! Thanks!

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Reviewer:

Home Town: Fairfield, Connecticut, USA

Living In: Monroe, Connecticut, USA

Reviewed: Jul. 27, 2011

As it stands I can only give it a 3. With the changes by the readers/reviewers .... this became a 5! My guests LOVED it. I added lamb stew meat, chopped into tiny pieces, and fresh chopped cilantro. I added diced tomatoes, corn, substituted kidney beans for the black beans (love black beans but didn't have any), Turmeric, Cumin, Black Pepper (didn't have cayenne) as per the other readers suggested and served it with Tortilla Chips. It turned out Awesome! :D

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Reviewer:

EPICURIAN

Cooking Level: Expert

Home Town: Islip, New York, USA

Living In: Lehigh Acres, Florida, USA

Reviewed: Jul. 24, 2011

This was good but pretty bland. I used chicken broth instead of vegetable & I used 4 cloves of garlic rather than 2. Also added a fresh chopped tomato to it. I will probably still make it, since its healthy & my 17 month old loved it, especially the black beans. A good healthy way to get some protein & fiber into him!! So overall it wasn't anything special but it was good enough to make again!

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Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: Jul. 21, 2011

Great as recipe is written. Did try some of the changes that others did, prefer the recipe as written.

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jar

Reviewed: Jul. 20, 2011

This was a great recipe. It was simple to make and packed with flavor. It passed the boyfriend test.

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rosy08

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jul. 10, 2011

Added some turmeric, more cumin, and cayenne pepper to really make this great dish POP! Leftovers for lunch even better.

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SproutMoreVegetarians

Reviewed: Jul. 8, 2011

This is pretty good. I sauteed onion and garlic in a bit of veggie oil. I added one cup of rice, salt, pepper, cumin and lime zest and browned them a bit. I added 1/2 cup of mexican beer and 1.5 cups chicken broth. Once the rice was done I added a bag of frozen corn and one can of rinsed black beans. I wish I had a can of rotel to throw in there, but hopefully the next time I make it, I will have it in the pantry to add to it. I plan to eat it over a bed of lettuce and maybe in some tortillas.

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SROCKERS

Reviewed: Jun. 25, 2011

Excellent recipe. I added a can of undrained Rotel with lime and cilantro and 1 minced jalapeno to spice it up. I cut back on the broth by 1/2 cup to allow for the undrained Rotel. Good hot or cold and a great enchilada filling with some grated pepperjack cheese.

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hmay311

Reviewed: Jun. 18, 2011

Excellent. I used ground chiles from the Mexican section of the grocery since they didn't have cayenne pepper. I added a small bit of crushed red pepper, thyme, sage and dry parsley. The grocery didn't have vegetable broth, so I used a reconstituted Knorr vegetable bullion. I used red beans and black eyed peas.

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Reviewer:

SamInBama

Reviewed: Jun. 17, 2011

As is, it's OK. It's very simple, easy, & fast to make. However, after trying it "as is", I made my own modifications later on so it can have more flavor. I ADD 1 DICED TOMATO, 1 SERRANO CHILE or JALAPENO (sometimes, 2) while I saute the onion & garlic. After I add the rice, I pour in 1 CAN of CHICKEN BROTH, along with a 1 1/2 TSP of CHICKEN BOUILLON. I mix in 3 cups of beans(NOT canned!), I've used black beans & pinto beans, but black beans DEFINITELY taste better for this recipe. After adding the beans, I add the spices (cumin, cayenne, paprika, garlic powder, chili powder). I gave it more of 3 1/2 stars because I think you can make this recipe great by making just a FEW changes. This recipe isn't horrible, so I won't take away a star.

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