This is a great way to use up leftover rice. It takes about 15 minutes and it's tasty and very nutritious.
Not bad but made some additions, I used long grain brown rice, sauted the onion, garlic then added the rice, 1 cup chicken broth, tomatoes and simmered for 20 mins. Then added the other ingredients, including some green pepper and 2 tbsp of red chili flakes. We enjoyed this with some chicken enchiladas. - 25 Mar 2007 (Review from Allrecipes USA and Canada)
This was pretty darn good--though I did put my own spin on it as most cooks are apt to do. I sauteed the onion with some fresh minced garlic in olive oil rather than vegetable oil, and eliminated the garlic powder. In addition to the oregano I added 1/2 tsp. of cumin. Working with what I had, I cooked 1/2 cup of white long grain rice in chicken broth, then added it to the remaining ingredients to simmer awhile. This essentially amounted to changing the proportions of rice to beans, allowing for more beans, and less rice. Finally, I used chopped, fresh Roma tomatoes rather than the stewed, though that didn't necessarily make it any better--I was just working with what I had. This was SO tasty, and was the perfect side dish for "Whit's Chicken Enchiladas," also from this site. - 04 Feb 2009 (Review from Allrecipes USA and Canada)
My whole family enjoyed this dish. I especially love the fact that it's so healthful. I sauteed fresh minced garlic with the onions, rinsed and drained the beans, used only 1 cup of brown rice, and added a little chili powder. The liquid from the tomatoes was plenty for the 1 cup of rice. We added a little shredded cheddar/jack and ate it wrapped in tortillas. Yum! - 10 Jan 2006 (Review from Allrecipes USA and Canada)