74 Reviews of Classic Black Beans and Rice

From: Carmine

On Aug 15, 2005

The first time I had black beans and rice was at a Sal & Carvao in Chicago - it was VERY good. I then got on recipezaar and checked for bb&r recipes. I found over 4000. This was the first one I tried and I do NOT need to try any others! I used the cider vinegar, and instead of salzon goya, I used: 2 tsp cumin, 1 tsp chicken buillon, 1/2 tsp garlic powder, and 1 tsp salt. I also increased the onion, green pepper, and garlic. Thank you for the recipe Dawn.

From: Manami

On Jan 3, 2006

This recipe is very good and tasty! I wrote a review originally and I forgot to tell you how delicious it was. I, also, mentioned a way we use to serve it in Cuba, (BC)before Castro, we used to use very finely chopped onions on top with a drizzle of oil and vinegar. This makes a wonderful dish for a side as well as a main dish. Serve it with a nice salad and a warm loaf of bread and go to town. Thanks for posting Dawn, Diane

From: ElaineM

On Mar 27, 2007

This was absolutely delicious! Exactly as black beans and rice should taste. I followed the recipe except that I used 2 tsp cumin, 1 tsp chicken buillon, 1/2 tsp garlic powder, and 1 tsp salt in place of the salzon goya. This makes a very hearty and healthful dish that definitely doesn't lack in flavor.

From: DoveChocolatierinKY

On Mar 15, 2007

YUMMY!!! I used red wine vinegar and the subs as stated below for the sazon goya. Instead of just a tsp of chix bullion, I popped in a whole bullion cube.

From: landlocked #2

On Nov 28, 2006

Excellent! This is the first time I have ever had black beans and rice and it certainly won't be the last! I decided to use this recipe based on all of the comments indicating that the recipe was authentic. I made the recipe as is, but I did not have sazon goya and used the measurements that Carmine had indicated for the substitutions. I also used white cooking wine because the type of cooking wine was not indicated. Thank you for sharing your recipe!

From: EM281

On Feb 23, 2006

Thank you for redeeming me! My previous attempt at black beans was a disaster, so I was very hesistant. I followed this recipe exactly except that I rinsed my black beans (I always do), used a bit more bell pepper, and used the sazon goya with annato (because that's all I had). I also mashed some of the beans like it was suggested in order to make them a little creamier. I rounded out the rice and beans with seasoned chicken thighs and a salad. I didn't know whether to give it 4 or 5 stars, but seeing that two of us practically inhaled the whole pot of beans, and after tasting the few spoonfuls that were left the next day and tasting how the flavor was even better, and since I've already been asked to make this again, I HAD to rate this a 5. Try this recipe, it's easy and most importantly tasty! My only suggestion would be to double it!!!

From: Nefratori

On Feb 4, 2007

I made this for a super bowl party and served it with ribs. I did not use the Goya,instead I used the Chicken buillon, cumin and garlic powder as suggested by Carmine, and served it with yellow rice. It was a hit and tasted like the food I get at our local Cuban restaurant. I doubled the recipe so I could have left-overs. I will make this again.

From: JoJoStar

On Mar 4, 2006

This is a great recipe. I served these with my white rice recipe along side some chicken fajitas. Simple and wonderfully flavored recipe. My kids LOVED these beans. Thank you for a great recipe!

From: omm nadia

On Nov 6, 2006

This recipe is fantastic! I just made it last night! I got the recipe from back of goya can for black beans. I followed everything excpet I used red pepper instead of a green pepper, cuz thats all I had. Tasted great both ways!

From: Speedwell

On Sep 4, 2005

I substituted Manischewitz "chicken" broth, cumin, and an extra clove of garlic for the Goya seasoning (we are vegetarians) and it still turned out terrific. I think the proportions of vegetables to beans to rice in this recipe make it the definitive version.