Recipe by Cooking Light magazine
"This colorful side dish--tossed with red and yellow bell peppers, pineapple, and cilantro--draws on flavors from Cuban cuisine."
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dry black beans
1 1/4 cups
1 1/2 tablespoons
minced seeded jalapeno pepper
1 1/2 cups
uncooked basmati rice
3 1/2 cups
chopped red bell pepper
chopped yellow bell pepper
minced fresh cilantro
This recipe tastes wonderful, but looks awful. The beans turned the white rice to a dull gray color. Next time I think I will cook the rice separately from the beans, and then mix them together at the last minute. This recipe also needed more salt.
This dish smelled incredible during cooking but was somehow a little bland when eaten. Not really worth the prep time.
This is really good. Use a big pot, because recipe makes a lot.
I really liked this recipe. I did cheat and use canned black beans and added some extra cilantro-but other than that I followed the recipe. It does make quite a bit so half the recipe if you are only feeding a couple people (unless you want lots of leftovers).
This was a very tasty recipe. The ingredients went well together for a very fresh, citrus-y taste. I used 15 oz. canned beans, and doubled the coriander & cumin. I can't wait to try it again with fish or chicken. Thanks for a great recipe!
We loved this dish. I served it with broiled tilapia and steamed broccoli, and it was fabulous. I used canned black beans, which cut down preparation time significantly.
This just didn't work. It takes far too long to prepare. The black beans and rice is not a good combination. Plus even at half a recipe it makes enough for ten. Not tasty at all.
Very nice side dish. Something different with lots of flavor.
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