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Very nice Saturday night supper! I did make one change, I added a sprinkle of red pepper flakes, about a quarter teaspoon, it added a nice zing. The recipe was quick and very easy to put together; we will definately make it again, thanks for sharing.

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Derf April 17, 2004

Oh maaaaa-aa-aan - THIS is an awesome recipe! Made it last night for dinner - definitely moves into the top 3 faves list! Couple'a switches - I kicked up the pepper to 1/2 tsp; made the bell pepper 1 red and 1 orange; made the onion a red one and shook in some really good curry powder and fresh dill. Served it over brown rice and couldn't believe how good this was! Thanks for posting this to RZ!

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Tiggen April 16, 2009

I love that it was easy and used ingredients I typically have on hand. For me it seemed to lack something as I found the flavour kind of bland. We tried topping it with southwest flavoured cheese and that actually did improve it. Maybe a jalapeƱo or two? I don't know. I was a little disappointed. I may try it again with some tweaking for my tastes because I do like the idea of this dish.

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Paguma November 27, 2010

Holy cow, this was good! I needed a recipe that relied heavily on pantry ingredients rather than fresh produce (just got home from vacation, hadn't been to the grocery store yet) so I decided to make this. I upped the garlic to 6 cloves because my husband and I love garlic. I didn't have an onion so I used a shallot that I found in the bottom of my fridge. Didn't have a bell pepper so left that out. I used canned tomatoes. I stirred some lime juice in at the end of the cooking time to brighten the flavors a bit. Mmmm! This will now be my go-to recipe for the day we return from vacation and have nothing in the house. So easy, too! Start the rice, go sit down for half an hour with a book and a cocktail, spend 5 minutes putting this together, sit back down with book and cocktail, wait 20 minutes and voila!

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Muppetcow July 09, 2010

This turned out pretty tasty! I used a combination of red, yellow, and orange peppers that I already had chopped up, but I think it was around 1 cup, and about a can and a half of beans, though I did rinse them. I also added some red pepper flakes, chili powder, and cumin, because I wanted the extra flavor. Oh and I used a can of diced tomatoes instead of the fresh. I'll be making this again!

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qotw13 March 30, 2009

Yum!! I was not sure how I would like this, but the flavors blended together wonderfully! I made this for myself for a lunch. I think the beans were better by themselves instead of on the rice, but I think I messed up the rice so take that for what it is worth. My 19-yo daughter ate my leftovers later that day and told me they were "delicious!"

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KimRaber June 25, 2008

Quick flavorful dish that I served as a side dish with enchiladas. Nice change from the usual refried beans and Mexican rice. The leftovers were great the next day for lunch.

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Ginny Sue March 16, 2008

Very healthy and easy. I found it needed some salt, but that's the only change I made.

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Lacer February 25, 2008

Super easy. We will definitely make this one again. I agree that this recipe is great for an 'I don't know what to have for dinner' night. I think a can of Rotel tomatoes would really be good in this, but wanted to try the recipe as is first. This is a wonderful, simple vegetarian dish!

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jodsmi February 17, 2008

This was a super easy weeknight dinner. I added salt and red pepper flakes, and I served it with a spoonful of sour cream on top. Yum!

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Raichka January 30, 2008
Havana Beans