I really liked this recipe - however, I did change a few things due to personal taste (we like salt!):
At the beginning, cooked the onion & garlic in olive oil WITH the spices - plus a little bit of fresh chopped cilantro. Used a whole can of veggie broth (had to still add lots of water), and added a generous dousing of salt during cooking, and another dash of cumin & fresh chopped cilantro at the end when I added the drained black beans (used a whole 14.5 oz can here).
Though I usually add green & red bell pepper to a recipe like this, I opted out and served it with corn & fresh chopped green & red bell pepper on the side (to kill the spicy aftertaste).
I served this with the idea of this other recipe I stumbled upon by "Sara" (also on this site) - Chile Pork. I subbed in cubed pork chop meat and cooked it over the stove, following the rest of her recipe. The three together (Black beans and rice by Robyn Webb, Chile Pork by Sara, and the corn / red & green bell pepper veggie side) were a GREAT combination!
Thanks for the recipe - this one is a keeper! Not too spicy, not too bland =)
Was this review helpful?
1 user found this review helpful
I really liked this recipe - however, I did change a few things due to personal taste (we like...