By Starrynews on August 24, 2009
Photo by FLKeysJen
Photo by FLKeysJen
"I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!"
Serving Size: 1 (210 g)
Servings Per Recipe: 16
"I thought these were delicious! I cut the recipe in half. Instead of canned beans I soaked dried beans over night. I had to add about a cup more of water. I also chopped a couple of jalapeno peppers and added them to the pot. It had a nice kick to it. I did not find the taste vinegary at all and in fact added red wine vinegar to my portion. Thanks for sharing."
"Excellent and going into my best-of-the-best cookbook! I halved the recipe and it still made a ton! The flavor is absolutely delicious. Perfect combination of everything!"
"I made this recipe for dinner last night. I was very tired from working all day and this was the perfect meal when you want something really good with very little effort. It makes a ton, so we can enjoy it again for lunches etc, which is also really nice. I loved the recipe made as directed, while DH enjoyed his more with the addition of shredded cheddar cheese to his helping. Either way was good. I used Kroger brand salsa style fire roasted tomatoes, because that is what I had on hand, and they worked out really well undrained because they were already in puree form. I think I would use them again. I only had 3 cans of black beans on hand, so I used pinto beans for the fourth can, which also worked out fine. I was generous with my tablespoon of cumin. I used red bell peppers. I have already saved this into my keeper file. Thanks for posting!"
"Very yummy! I scaled it down to use 1 can of black beans and thoroughly enjoyed this dish. Served with guacamole and fried plantain. Thanks!"
"Delicious hearty one-pot meal! I used brown rice and it was perfect with the beans and spicy tomatoes. Great meatless meal easily made with staple ingredients - thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers"
"A new favorite! I tried this because I saw it in Annacia's 'Best of 2012' cookbook and it was incredible. Based on Maito's review, I only used three cans of beans instead of four which was perfect for us. I also substituted chicken broth for the water. Great recipe!"
"Delicious. I halved the recipe and used two cups of water. It still made a ton so I get to enjoy leftovers tonight!"
"Ingrid Hoffman hit this dish right out of the ballpark! So much easier to make than the traditional black beans and rice. I cut the recipe in half and served it as a vegetarian meal tonight with a salad on the side. We both had second helpings. Definitely hit the spot! Made for Best of 2012 Tag."
"Perfect balance of flavors, including tartness. I used already cooked brown rice, so this came together very quickly. I used a fourth the oil and half the beans. DH said it tasted like my Recipe #268218, with rice. I made half a recipe and it served 3 as a main dish. I added some ground coriander to the leftover portion the next day and topped it with sour cream, and it was even better that way. Great flavors."
"3 S's: Seriously Super Scrumptious! This is one of the easiest recipes ever and the flavor is nothing short of marvelous. All of the ask for ingredients with slight modification. No green pepper so I used red, used green onions trying to get the green from the missing pepper in there and used defatted low sodium in place of the water simple because I had some to use up. Served with a flour tortilla, sliced avocado and mexi-mix cheese on top. Yum-O :D"
"Fantastic recipe! I added the black bens a little later because they came quite mushy already from the can, and it turned out fabulous! Thanks for sharing :)
Made for ZWT 8 / Mexico for the Lively Lemon Lovelies"
"Awesome rice! I added cilantro to top it with and a few spoons of serrano peppers. The amount worked out perfectly for what I needed and it yielded a terrific, fluffy rice. Made for ZWT 8 :)"
"Beans and rice is one of my DH's favorites so I had to make this and he loved it! Although it wasn't nearly hot enough for him, it was perfect for me. I threw in some chopped jalapenos (from a jar) that I had and DH ended up adding hot sauce to his. Easy to make and will be made often. Thanks for posting! Made for PAC Fall 2011."
"We really enjoyed this. I made half a recipe but used 3 c water (veg broth) and brown rice. I did need to add a tiny bit more liquid and my cook time was longer, but otherwise it was no problem. The tomatoes and chiles added a nice zip, but it wasn't so much that my kiddos couldn't eat it. In fact, both devoured it and my 3 year old ate several rounds. He enjoyed it topped with cheese, while DD and I liked it as is. I did not find the flavor overly vinegar-y; in fact, I hardly noticed it in the final product. Thanks, Starry! Made for Veg Swap 37."
"I made a small batch of this and enjoyed it, though I found the vinegar a bit much--perhaps a bit more heat might balance the acidity. All in all, good dish with real Calle Ocho flavor."
"Made a nice side dish. Subbed kidney beans and more or less cut the recipe in half using 1 cup brown rice, one tin tomatoes and about 1 1/2 cups water (well broth actually). It cooked up really nicely. This reminds me of my mum's spanish rice. Easy to put together and much more interesting than regular rice - pretty much a meal in itself! Thanks Starry!"
"I was after a rice & beans with more than rice & beans & this was perfect! Trying to sneak veggies in where I can for the DH. I do think next time I will add extra cumin & jalapenos like wicked cook suggested (I did top with a couple jalapeno slices) and I think cilantro would send this to the next level. Thanks for this one StarryNews!! Made for Veg*n Swap 25!!"
"Good. It has a vinegar taste though. Maybe that should be cut down a little bit. I used the real stuff! I added more cumin per personal preference. I had some chickpeas and pinto beans that needed a home so that is what I used. I liked it with the chickpeas. Made for Veggie Swap 25 ~ August 2010."
"One nice thing about this recipe is that it can easily be cut either in half or down to a quarter, & I did the latter, since there were only 2 of us to enjoy it this time around! A great tasting dish, though, & one I'd love to make for company another time! With that reduction, I also used just 1/2 teaspoon of cumin! Also seasoned it with lemon pepper instead of the usual S&P! A great recipe, for sure! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 22]"
"Yummy! I quartered the recipe and it was plenty for our family of 3. I did need to add a bit more water than called for, but otherwise made to specs. Great flavor and very filling, thanks for sharing the recipe. :)"