Reviewed: May 10, 2013

I made this for a church function and it turned out great! I used other reviewers' suggestions and subbed chicken broth, added 1 can of Rotel tomatoes with jalepenos and lime, 1 can diced tomatoes, 1 can of white and yellow corn, and served chopped cilantro on the side. It was delicious with just the right amount of spice (I don't care for anything hotter than medium hot and this was between mild and medium hot). Enjoy!

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Reviewer:

LEGLBEGL

Reviewed: May 8, 2013

This was so yummy. I made a few changes though... After I cooked the rice I added lime juice and zest, cilantro, and only 1 can of black beans. My hubby loved it too!

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Reviewer:

Khaen

Reviewed: May 1, 2013

Very good, but would benefit from a little Parmesan cheese.

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Reviewer:

sarahmje

Reviewed: Apr. 26, 2013

This recipe has become a staple in my house. As is, it makes a great side dish. It is also very versatile. I sometimes substitute red beans for black beans. My favorite variation is 15 oz black beans, 15 oz corn and 10 oz tomatoes and chili peppers instead of just black beans. I also add 1/4 tsp black pepper. I like to substitute chicken broth for the vegetable broth. Add some chicken strips (Fajita style) and wrap in a tortilla for a nice meal. I found that the garlic may brown too much when saute'd with the onion right away so I saute the onion 2 minutes, the garlic 2 minutes and then follow the recipe from there on. I found that a 3 quart saucepan is the perfect size for this recipe. Best of all, it re-heats great in the microwave so it makes for a quick meal the next day.

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Reviewer:

brewski

Cooking Level: Intermediate

Home Town: Eatontown, New Jersey, USA

Living In: Apex, North Carolina, USA

Reviewed: Feb. 23, 2013

very good

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Reviewer:

yolanda

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Feb. 6, 2013

Yummy, easy, and you can't mess it up!

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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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