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Hi Kittencal, We all enjoyed this dish, especially, because its vegetarian - I try to reduce our meat-intake. I added some black olives and used fresh mushrooms (personal preference). Because of time I omitted the oven and served it from the stove - We served it with Sour Cream, Salsa, Cheese on the side and Wraps (Kids loved it). Thanks for a wonderful dish. Claudia
Since I was cleaning out the refrigeratior and pantry, I made some changes based on what I needed to use up: I used fresh roma tomatoes, peeled and chopped (1.5C), about 1 C sliced fresh mushrooms, 1 small red pepper, 8 oz. tomato sauce, one 8 oz. can of corn, undrained, 4 oz diced green chilies, and about 10 black olives, halved. The rice, water, beans and seasonings were per recipe, and were perfect. Since this was serving only 2, I portioned out what we needed for the meal, and I topped that portion with a mixture of Mexican white cheeses and some Mexican 4-Cheese to bake. The remainder of the recipe I will refrigerate and freeze for later use, topping those portions with the cheese when I reheat them. Yummy!
I really enjoyed this Mexican rice, but hubby did not care for it at all, he is damm to picky! What I really enjoyed about it was the mushrooms, they gave it a wonderful flavor! Thanks KITTENCAL for a great recipe!
What a wonderful dish. Usually have the ingredients on hand. Great flavor.
Yummy! I did make a few changes, and I was very pleased. -1 c brown rice + a additional cup water. fresh tomatoes -1/8 t chili flakes (instead of powder) -heaping 1/4 t Cajun seasoning (instead of cumin) -1/8 t cayenne -30 oz red beans