Middle Eastern Rice with Black Beans and Chickpeas

WOW this recipe was amazing! I sauteed a small onion with the garlic and used curry powder instead of the coriander and tumeric, because the first two ingredients of curry powder are coriander and tumeric!!! I also halved the recipe and it was perfect for about 5 people. I added some fresh chopped tomatoes and some sliced olives. Don't bother using one whole bunch of parsley and cilantro, I just used about 2 tbsp. of each and it was PLENTY!!! If I would have used anymore, it would have been overpowering. My hubby loved this recipe and he is so picky and hard to please, so when he says something is good, it must be really good!!! Thanks so much for the recipe! Next time I make it I will try grilled chicken pieces instead of the ground turkey.

I make this recipe vegetarian by leaving out the turkey and using vegetable broth instead of chicken. I also add a coarsely chopped onion. I love it!!! I eat it for dinner, then have leftovers for lunch a couple days. I've also frozen it with success.

For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt sauce on top (2 cups plain whole-milk yogurt, 3/4 c finely chopped cilantro, 2 tbsp lemon juice)- a MUST. I also added roasted cauliflower (tossed in oil, salt & pepper, 450 for 30 min, then 500 for 10 until caramelized) and melted onions (with oil, low heat 20 min).

Yum. This will go into regular rotation. I only used one can of chicken broth, and one can of each of the beans. Makes a lot of food! Served with pita bread, and a romaine, tomato, and feta salad. Stuffed it all in the pita and topped with plain yogurt. Try it!

This was an excellent recipe! The only thing I did differently was to add spinach with the beans. I served it on a piece of naan (Indian flatbread) and topped it with a dollop of yogurt and a squeeze of lemon, which brilliantly accentuated the flavors of this dish. My husband loved it, and he is not normally a fan of beans!!

Thoroughly enjoyed this dish. Ate it with plain yoghurt on the side like my Iranian friend does. Ground Turkey is unavailable where I live, so had to make it with ground beef. Next time I would brown the beef with some of the spices as browned by itself the beef is bland. (That was the only reason I didn't give 5 stars.) In Middle Eastern cooking spinach is often utilized as a herb with cilantro and parsley so for extra vitamins I'm going to add that next time.....and there will be a next time and soon!

1. Definitely cut down on the chicken broth/stock; I used about 2.5 cups for 1 cup of rice. 2. Just one can of each of the beans. 3. Like another reviewer, I added onion with the garlic. This recipe isn't bland by any stretch, but I agree that it's a good idea to cook the turkey in spices as well as the rice. I'll do that next time. And I found a good handful of parsley and cilantro to be a good amount for this recipe.

This recipe was one of the best I've tried in a long time. Fragrant and delicious. One thing I will do next time is to cut the chicken stock down a bit, as the dish came out a bit watery (but then, my weather conditions in the mountains more than likely contributed to this!). Thanks for this awesome recipe, I served it with a tomato, avocado and feta salad to rave reviews from the homefront.

This is a good, healthy recipe that is a cinch to make. I would suggest using less tumeric -- it overpowers the dish -- adding extra cayenne (i like my food spicy!), and using much less broth (i use two cups of broth for one cup of rice). I don't think it's necessary to use two cans of the black and garbanzo beans. One can of each is plenty for one cup of rice. Finally, I added the same spices from the rice into the meat because otherwise it would be too plain.

Wow...VERY good! I subbed spices with 1-1/2tsp Curry powder, omitted the turkey (vegetarian) & parsley (none on hand), added 1/4C chopped purple onion as rice sautes. The aroma this dish has while cooking is amazing!

Loved this! Subbed ground lamb as suggested in the recipe description. Lamb just seemed a better fit to me for this dish. Omitted the coriander, tumeric, and cilantro but otherwise followed the recipe. The rice was kind of soupy with all that chicken broth...I cooked it for about 15 minutes longer. I think I'll cut back on the chicken stock in the future to the amount listed on the rice box. If you can find it, try this with Greek yogurt (Trader Joe's is the only place I've been able to find it). Otherwise, use some plain unsweetened yogurt...really accents the dish well. Yum, yum! Thanks for the delightful recipe!

Middle Eastern Rice with Black Beans Haiku: "No less than 5 stars! Really, this blew us away! Good with garnishes." Halved the recipe for 2 adults, 1 child, and skipped on the chick peas. Didn't have turmeric, so used a little curry. Definitely didn't skip the optional cilantro! Served ours topped w/ plain Greek yogurt, toasted walnuts (cheaper than pine nuts and more versatile, IMO), diced cucumber, Sriracha, and additional cilantro. This tasted like something I'd order at a Persian restaurant that I adore in Atlanta - not difficult to put together at all and certainly in the keeper file now!

This is great! I've added zuchinni, frozen spinach, eggplant... the spices are really nice. I've noticed that depending on type of spice, the hotness can vary greatly. I serve it on a bed of lettuce with a dash of rice wine vinegar. The fresh cilantro is a must!

Excellent dish...love it! For those who decided to add the seasonings to the turkey instead of the rice, I believe that the toasting of the spices with the rice brings out the flavor more then adding it to the moist turkey. It's a common Middle Eastern / Indian cooking technique. Try it!

This was a true winner for our family. We come from a middle eastern background and this is just like we were eating food from back home. I added some extra fresh garlic, and some cumin and curry powder to the meat. My only thing that was just a little too much was the chicpeas. I put just a can and a half and that was just right for us. This is one that I will continue to make for out family.

This was great! Needs salt, but of course that can be added at the table. Makes 8 - 1 1/2 cup servings. Low in calories, high in protein. Definately will be making this again.

Some changes to make this UH-mayzeeing: DOUBLE THE SPICES, except for the Cayennne. This one you should add more of little by little so it doesn't get out of hand. Also, add 1/2 can TOMATO PASTE when cooking the rice, as well as 1/2c RAISINS. I'm vegetarian, so no meat for me. Doesn't need it. I added DICED TOMATOat the end, and servd with homemade YOGURT. Wow. WOW!!!

Great flavor, you will think that all the spice in the rice is going to be crazy. After you mix, it all makes sense. I would recommend that you add the cilantro and parsley, it gives it a very nice edge. The chicken broth has enough salt, so you won't need to add any. If you have the spice's, it is an inexpensive meal to make. I will make this often. Thank you Juliep - Good stuff...

Tastes even better the next day. I added a small can of chopped tomatoes. Served with a salad and Naan bread from this site. I will make this again.

Don't be afraid to use a lot of cilantro and parsley. It adds a lot. I used 99% fat free ground turkey - a little more than the recipe called for. Omitted pine nuts because they're expensive. I also highly recommend adding vegetables to make this a fully rounded meal. I added shredded carrots and spinach, and meant to add mushrooms but forgot I had them. Used brown basmati rice, cooked in the rice cooker. Overall, this was a good, very healthy weekday meal.

This was incredible - I followed a few of the other reviews and cut the chicken stock to about 3 cups, added some cauliflower, onion, and substituted curry for the coriander/turmeric. I also added the cilantro to the plain yogurt with some lemon which was incredible. Definitely making again and next time I'm adding just a little more cayenne. Thank you!

Fabulous! Added 1 small onion to initial seasonings. Cooked ground turkey with half of the seasonings. Added a few handfuls of fresh spinach at the same time as the beans. Served over fresh spinach with greek salad. Used 1 lb turkey, 1 can black beans, 1 can garbanzo beans & regular volume of brown rice (cooked 40 minutes). Will definitely make this again. Maybe tomorrow!

This was very good. Next time I think I'll double the spices and saute and shallot or onion with the garlic. I used lamb instead of turkey. I also added fresh chopped cilantro to some Greek yogurt for a topping.

Pretty good. My husband thought there was too much parsley. Half the quantity would have been more than plenty.

This recipe was delicious!! I used it to stuff a zucchini. I halved the recipe and added just a little bit of pepper jack cheese to help it all stick together and it was great in the zucchini.

this is a superb recipe I added Spinach and tomatoes. It is also recommended that you add spices to the ground turkey.

Recipe was good. My five star rating comes with the caveat that the following additions are made: 2 tsp salt in addition to the spices at the beginning. Onion and celery in addition to the garlic. fresh mint in addition to the cilantro and parsley. Other than that, very good and easy to make

I thought this was a great recipe. I did as someone else did and added about 1 small onion and seasoned the turkey with the same spices as called for in the rice mixture (added about 1/2 tsp of each in addition to the measurements suggested in the recipe), and added lots of black and cayenne pepper (I like it spicy). I personally love the yellow color of the rice brought by one of my best friends, turmeric. I also topped it with tons of fat free plain yogurt sprinkled with ground cumin and again covered the entire spread with more cayenne to step it up a notch. I topped one half with diced cilantro and the other with diced parsley then alternated bites for a tasty good time. Portion was large, but I get to have it for lunch all week... sweet. Good stuff and would definitely recommend it. – Jesse Todhunter

This recipe is wonderful! I omitted the ground turkey and added a 10oz pkg of spinach and a couple extra cloves of garlic (we have a high garlic tolerance). The mixture of spinach, black beans, and the turmeric create a gorgeously colored healthful meal. I made it for the first time last week and my husband has already requested that I make it again.

YUMMY! Just the right amount of flavor. I followed other reviewer's suggestions and sauteed an onion with the garlic. I also added only 3 cups of stock instead of 4. I left it meatless and served it with plain yogurt and lemon juice. I like the fast cooking time and easy cleanup ...just one pot and a cutting board to wash! :)

I liked this recipe, but I didn't love it. I thought it was a good way to stretch a pound of ground beef and it made a lot of food. I thought the fresh cilantro in it brightened the flavor, but next time I think I would put some raisins or dried apricots in it. I also thought the cayenne gave it a nice kick, but wonder if a lot of folks thought it might be to spicy. I also had to add a lot of salt to the final dish. I was very flat without it. I kept thinking it was missing something. Thanks for sharing.

This was great. I served it with a mango fruit salad.I had lots left and it needed reseasoning the next day.

Me and my husband loved this dish. This will be made a lot in our house. (I used ground beef)

The spices for this dish are very overpowering! Not cooking the turkey with spices (maybe some onion?) bland-ed it. Also, the portions are HUGE! I'm going to be eating garbonzo beans for a week! :) I'm not a fan of yellow-stained rice, either. Nice try, but it was just OK.

We made this for a pot luck and many people asked for the recipe. I used ground chicken breast and put half of the spices on the chicken while frying it. This rice is good enough to eat without the meat, beans and chickpeas if you are looking for a flavorful rice. Thanks for sharing!

Loved it! Took other reviewers' advice: I served it with plain yogurt mixed with cilantro and lemon juice, and I added a little chopped spinach along with the cilantro--I am so glad I did. Thanks for the great recipe and reviews!

I was surprised by how much I enjoyed this. For a healthier twist, substitute Quinoa for the rice (~3/4 cup) and add steamed carrots (adds a beautiful color to the dish as well)

I used calrose med. grain rice and it worked fine. Did not include the pine nuts or the cilantro. Only used half a bunch of parsley and added 1 cup of chopped onions along with the garlic. A pleasant and easy curry that the heat level can be adjusted by increasing or reducing the pepper amount. Although we like garbanzo beans, next time will reduce it to one can as they dominated the flavor rather then melding into the dish. I served with sour cream but plain yogurt would work too.

This was great! The only change I'll make next time is less cayenne pepper, it was a little too spicy for my kids so I add sour cream to theirs to cool it down.

YUM! We loved this! I make it once a week now. I use curry instead of coriander and turmeric and don't usually have cilantro or parsley on hand. I'll definitely try it with those two herbs and I'll even give it a try with yogurt too.

I halved this recipe for 4 people but I kept the spice level the same...so in a way I doubled the spices - I loved it! What I did was use half the seasoning on the rice and the other on the beef ( I used beef) so they both would have flavour throughout. It's great with some plain yogurt or sour cream....yum yum yum. thanks!!

This dish was GREAT! Very tasty! I seasoned the ground beef w/ salt and pepper b/c ground turkey can be bland. I also threw in the beans (just one can of each) so that they would warm up and soften. I only used 1 tsp of curry and 2 tsp of cumin b/c that was all I had. I also replaced the basmati for brown rice - following the directions on the box and adding about a half cup more of the stock. It was SO moist. I think a whole quart would have been way too much. I cannot wait to make this again.

This was great! I took other reviewers' advice and served it in pita bread with plain yogurt. Very satisfying. I also added only 2.5 cups of chicken broth. I had it as leftovers today wrapped in a whole wheat tortilla. It was still good, but I liked it better with the pita bread.

My changes: I used 3 garlic cloves, and also substituted good quality curry powder for the turmeric, coriander and cumin. Not sure how much, just added until it tasted perfect. For fun I added a bit of mint and cardamom, too. I used brown rice instead of basmati, and aduki beans instead of black (what was on hand). This is going to be in my regular rotation! It was very easy, most of the time spent was just waiting for the turkey and rice to cook - the house smelled amazing.

Easy, flavorful, and a nice change from the usual! My mom said the balance of spices was perfect! I omitted the turkey as I did not have any, and followed the rest as written. Great side dish! thanks!

Woo-wee, this is spicy! I don't love this, but I think I just don't like the coriander or turmeric. This is sure full of flavor and would be good for those that enjoy the spices in this recipe.

Delicious. My first attempt at middle eastern cooking and it was a big hit. Thank you for sharing! Didn't have enough rice so I added lentils to make up the difference but other than that I followed the recipe as written. I did garnish with tomatoes and another reviewers yogurt sauce. This recipe will be a regular in our house!

Except leaving out the meat, using one can of each of the beans, and using a little less stock, I followed this recipe. I really liked the flavors, and will use this often as a meat-free option in the menu rotation. My four-year-old didn't even mind eating it!

I made the vegetarian version of this and thought that it was wonderful. It was a great quick and healthy meal. The coolness of the cold cucubmer & tomato salad that I served with it was a nice compliment to the rice and beans.

I made this dish as a surprise for my Turkish husband. I must say that if I am to make this again I will cut the spices in half, also add only one can of each of the beans. It is very flavorful but even my husband said that it contained much to much spice. I did mix up the plain yogurt with cilantro and it was very good but next time, if there is one I will use the dried version and less of it rather than the fresh. This dish tasts much more Indian than Middle Eastern.

Good, but man do the spices try to kill your sinuses! Maybe it's because I was using fairly fresh dried spices from the bulk section, but I don't see how anyone could call this bland. After reading the reviews, I divided the spices between the rice and the turkey, and cooked the cilantro and parsley with the turkey. I only had 1.25 pounds of turkey, but it worked out fine, and I thought that the full amount of beans was perfect. I was concerned about the amount of broth, but if you let the rice sit there for a few minutes after it is done cooking, it absorbs the excess broth nicely. Overall, this was tasty and filling, but nothing I'd rave about or make all the time.

This was fabulous. I didn't expect my kids to enjoy it so much with all the parsley and cilantro, but they did. I added sautéed onion and mushrooms with the garlic. I also sautéed the parsley in a little butter and lemon juice from half a lemon before I added it to the mixture. I went sparingly on the cayenne pepper and didn't have pine nuts. We set greek yogurt and salsa on the table for anyone to add to it. We preferred the salsa with it. Tomatoes are definitely a compliment to this dish. We will eat this again. Thanks so much for sharing it.

I didn't add any beans. Used 2.25 cups of broth. Added about 5 cups of baby spinach. Topped with crumbled feta. VERY VERY GOOD. THe spinach stretches the meal, and like other reviewers said, is like an herb. I didn't add turkey to the rice, but instead made a turkey meatloaf.

This is FANTASTIC! I've made it twice so far, and both times it was wonderful! The first time I used kidney beans instead of chickpeas, but the second time I used the chickpeas. I only used 1 can each of the beans, because 4 cans of beans seemed like too much. This is something that I will make over and over!

All of the picky people had seconds! Yippee

DH and I thought it was very good, but the kids thought it was too spicy for them.

This was a wonderful base recipe! The flavor turns out relatively mild, so I'd recommend increasing the cumin and coriander. Turmeric can be a little overwhelming if you use too much, so I didn't increase the amount. I added fresh spinach at the end and served it with cilantro and paprika yogurt. Which I believe someone else did without the paprika.

I made it as written with the exception of pine nuts. We loved it. Really loved it. I think it would do well with a variety of meats. Next time I'll try boneless/skinless chicken. Great recipe. Thank you!

Halved the recipe and added onion, but found it to be very bland tasting. Won't be making it again.

Delicious. I used brown rice instead of basmati so it took longer to cook. Didn't have cilantro or pine nuts but bet they would be awesome! Served with a whole wheat pita, delicious.

Loved this! I followed the advice of some others and only used 1 can of black beans and 1 can of chickpeas and only 2 1/2 cups of chicken stock. I also only used half the amount of cayenne called for and served it with homemade pita bread. Such a great meal.

I love this meal. It is perfect served with a little Balkan yogurt and some fresh cilantro.

My husband and kids didn't care for it, and I thought it was "OK". I prepared it as the recipe stated and found it a little too bland for my liking. It's worth trying again though--I'd use less turkey and season it (like one reviewer said) with garlic, cumin seeds, coriander, salt, and maybe even a little lemon juice so it'd have more flavor. I'd also halve or even "third" the recipe--there was way too much to eat, even as leftovers. I'd also try yogurt and olives (kalamata) as garnish, as another reviewer did.

This is a wonderful recipe and will definitely be a regular at our house. From another reviewer I got the idea of dripping yogurt with cilantro and lemon over the dish, which is a perfect addition. My husband LOVES this.

A little bland......I reheated the leftovers the next day and added chicken broth and tomato sauce to perk it up.

This was a great recipe. Entire office loved it. I made 4 servings and it comfortably fed 8 people. I made some of the suggested changes. 3/4 cup brown rice in 2 cups chicken stock. I used 3/4 lbs ground beef, I used the 1.5 tsp of curry instead of ingredients 4-6, I used a couple shakes of red pepper flakes instead of the cayenne, I used spinach chiffonade instead of parsley. I used an entire bunch of cilantro. I also served it on flat bread with a topping of greek yogurt about 8 oz. mixed with the juice of one lime. Super good. and easy to make, except for all the darn time to cook the rice. Next time I'll use a faster cooking rice.

This was fantastic! I made it vegetarian by using veggie broth instead of chicken stock and by using TVP instead of turkey. I also doubled the spices and just used brown rice instead of basmati because that's what I had on hand. This variation of beans and rice makes my mouth water!! Great coupled with a flat bread!

Interesting textural contrasts between the meat and beans and rice. I felt like it was missing something, though, and I haven't tried it again with anything added yet...

Pretty good. I would make this again but might make some changes. I followed the recipe quantities as is but used only one can of each type of bean. Firstly, this makes enough to serve 8 as indicated on the recipe and that quite a bit of food when all done. I couldn't imagine myself using the 2 cans of beans for each type. If I make again I will cut recipe in half because I'm just cooking for one. Also, for some reason my basmati rice was slightly on the mush side. I followed other reviewers suggestion of decreasing broth so I guess next time I will use spices with water to cook basmati so it comes out the way I usually make the rice. I'll probably leave out the turkey next time as it was a bit pricey and I think it will be just as tasty with beans only. I added a small side salad or topping of tomatoes and cucumbers in lemon juice, olive oil, s&p and thought it complimented the dish.

This is delicious! I'm eating it right now and it's so good! I used instant brown rice as that's what I had on hand. I threw everything in the pot (I skipped the turkey) and simmered it for about 15 minutes. I then covered it and let it simmer, stirring occasionally, until it was as thick as I wanted it. I'm eating it with a little sour cream on top. Fantastic!

A good and simple recipe. With some modifications it will definitely become a regular in my kitchen. It needs more spice, perhaps some mint and a spoon of yogurt on top.

Wonderful! I used ground beef but stuck to the chicken broth, and I used 1 1/2 teaspoons of curry instead of the corriander and tumeric. Flavorful, spicy, and easy. This will be a favorite in our home, I'm sure.

Loved this recipe, will be making this over and over. But I did make some changes: 1. I made it with quinoa instead of rice. 2. I added some yellow diced onion to the quinoa. 3. And added a handful of torn spinach when it was done cooking. 4. As other people mentioned I only used one can each of black beans. And instead of garbanzo,I used one can of white beans. 5. I used only 3T of cilantro 6. 3T of parsley. I served it with a big green romaine salad of tomato and feet.

I used ground turkey, added chopped onion (as several reviewers noted) and because I like spice, doubled the amount of spices (again, one reviewer recommended); used brown rice because I watch carbs. I liked it very much, seemed very healthy, but next time I think I'd use the amount of spices in the original recipe and see how that tastes, especially if I want to cook for a potluck or something, as double spice may be too much for some palates.

Very spicy, but delicious! I used ground pork and served it with the Cucumber Sunomo and Grandmother's Buttermilk Cornbread from Allrecipes. Yum!

I totally rearranged this recipe but what was the real star for me was the spice mix. So tasty. I had cooked rice already and so I mixed the garlic with the spices and added them to the beans (just black beans, no garbanzo) added minced onion too, then served the spiced beans over the rice with a fried egg and yogurt. I also had sliced lettuce and spinach to complement it. Wow yummy.

DELISH! We loved this one. We spooned the rice into pitas and my husband referred to it as "Middle Eastern tacos." I also made a Tzatziki (sp?) recipe from this site. Great pair!

Wow, I can't believe I made something that tastes so good! Eight servings seemed like a lot, so I halved the recipe. Glad I did because my skillet was almost overflowing! I took the advice of some of the previous reviews and subbed a doubled amount of curry powder for the dried seasonings. I also added spinach that I cut up (I decided to forgo the cilantro and parsley). Also chose 3/4c. brown rice instead of 1/2c. basmati rice as the halved recipe called for. These tweaks resulted in a beautiful dish, so colorful and fragrant! I had no idea what to expect taste-wise, but I'm more than happy with how this turned out. Easily one of my favorite recipes that I've experimented with on this site thusfar. Can't wait to dig into the leftovers for lunch tomorrow!

Very good! I will be making this again. I used curry and added a little extra coriander and cumin. Also added cilantro and some yogurt on the side. Did not use pine nuts or parsley, as I did not have those on hand.

I made this exactly as the recipe calls for except one thing - I took the advice of another reviewer and kept the parsley and cilantro to 2tblsp of each. It was very good and even my picky "I hate curry" husband loved it.

Fabulous! I used 3/4 of the chicken broth called for and it turned out great. This recipe makes ALOT of food.. we cut the recipe in 1/2 and still had a ton leftover! Served with pitas and hummus. Thanks for a great recipe.. we will definitely make this again.

I love all of these ingredients, but this dish just didn't do it for me. And it wasn't just me because I have way too much leftover as no one took seconds - and I'm talking about 10 Israelis who love their spices... Just didn't grab me.

Oh my YES!!! This is delicious! I used ground pork and seasoned it as it cooked. I doubled the spices, used a tad less stock, and omitted the pine nuts. I dressed it with yoghurt tinged with lime, cayenne, and cumin...WONDERFUL!!! And soooo healthy!!! Thanks you for sharing this GREAT recipe!!!

I made a 4 serving version. Based upon reviews of the rice being too liquidy - I cooked the rice separate according to the rice package instructions (I did not saute or use garlic). I rinsed the rice, soaked for 15 mins & simmered on low for 35 mins using chicken stock and I added half of the spices to the rice. Cooked perfectly. I then cooked the turkey with 1/2 cup onion and the other half of the spices using slightly less (1/8 tsp) of cayenne. I heated the beans up with the turkey for a few minutes. To the turkey mixture I then added the cooked rice, 1 TBS parsley and 1 TBS cilantro. This was not too spicy...mild to med. I did not need any salt, pepper or pine nuts. VERY tasty!

Wow this is REALLY good, I'm so glad I finally made it! I skipped the turkey as I wanted it meatless, skipped the turmeric as I didn't have any and skipped the cilantro as I didn't want to buy a huge bunch. When I first added the beans to the rice I thought it was going to be WAY too much beans but once it was all mixed together, it was a great amount. Thanks for the excellent recipe!

The flavors in this recipe are absolutely terrific. I backed off a bit on the cayenne pepper keep things from getting too hot, but otherwise kept everything the same. I would not omit the parsley and cilantro if you can help it - they really add to the dish. I was very glad that the recipe made so much - I have been enjoying the leftovers for lunch! I can definitely see this as a vegetarian dish and omitting the meat altogether. I look forward to cooking this recipe that way for my vegetarian in-laws. I served this with a salad made from diced fresh tomato and marinated mushrooms.

I made this in advance at lunchtime to eat for dinner, and the meal ended up as my lunch because it was so good. I actually added diced tomatoes and carrots to sautee with the garlic to get extra veggies in, and just added chickpeas as I had no black beans on hand. For the spices, I put half each in with the rice and meat to get the flavour throughout.

It was pretty good. I cut the recipe in half on the site. To be fair, I did not follow the recipe exactly because I did not use basmati rice. I used already cooked rice (2 1/2 cups) and added chicken flavoring to it. I also used 1 tsp. jamaican curry powder since I did not have tumeric. I browned the turkey with onion and garlic then seasoned the meat after draining it so it would retain the flavor. I found that I needed to add some more seasoning and salt after adding the rice and beans... please add the fresh cilantro and parsley as other reviewers have suggested and if you like, a pinch of brown sugar, as it really brings out the flavors.

Made vegetarian. I just threw everything but the beans in the rice cooker and turned it on. I heated up the beans in the microwave and added after the rice was done, bc I wasn't sure about whether or not beans were meant to be in the rice cooker. Couldn't be easier! The taste was delicious as well. Will make again for sure.

This recipe is awesome. I made it without the meat as a side dish and it was great. A huge success, thanks!

EXCELLENT meal...very tasty...at first before adding the beans it was toooo hot and spicy and I was even going to discard however i decided to add some coconut milk and added the beans and it turned out quite well...it was not overly spicey but very flavorful...even my father enjoyed it and he couldnt care less for the foods that I cook...

I halved the recipe and used the ingredients I had on hand. Cooked the turkey with half an onion and the spices (cumin, curry, turmeric, parsley and some red chili flakes). Only used about a cup of chicken broth. Added some cooked rice at the end. From my experience, this is a forgiving recipe!

SOOOOO GOOD!!!! I used heaping measurements but that was the only change. Delicious! I serve with a lemon and cilantro spiked sour cream (rarely have plain yogurt on hand) and my husband can't get enough. He likes to wrap them up in corn tortillas. I'm a vegetarian so for my version I used Morning Star Farms crumbles and cooked in a no beef broth and added a little cumin. This recipe is on permanent rotation in my house!

I make with two cups of instant brown rice and one cup of chicken instead of turkey. I also use Goya pigeon peas instead of black beans.

I didn't have any of the 'optional' cilantro, but I wish I did. The flavour definitely would have added to the dish. My whole family (kids and all) really loved this dish, but I'm only giving it 4 stars as opposed to 5 because serving it with yogurt or sour cream is so essential to the finished product that I feel it should be written into the recipe :)

The aroma and flavor was great, but next time I'll double the rice and add onions and maybe hold back on the cayenne. The ratio seems a bit off, but maybe I used too much gr turkey.

simply divine

Alone-this dish was a bit bland. However, I made some Raita to top it off and it was wonderful! Raita is a yougurt, cumin, garlic and cayenne pepper sauce often used in Indian cooking.

Yummy - made this for my brother who is a vegan and it went over fantastically!!