Erividia Recipe Reviews (Pg. 1) - (188058450)

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Quick Black Beans and Rice

Reviewed: Apr. 21, 2013
I went vegetarian a couple years ago, and this was one of the first recipes I had come across soon after giving up meat. Since then, I've probably made this recipe a hundred times, it's THAT good. It didn't take very long before I put my own spin on it to make it taste a little more like an authentic Mexican recipe. Instead of a can of stewed tomatoes, I used a can of Ro*tel. I also added a little bit of corn. Also, instead of using the standard Italian oregano, I used Mexican oregano that I brought back with me from a trip to Arizona, and instead of one teaspoon of it, I used two. I added about a tablespoon of ground cumin. When the time came to stir in the rice, I also added about 1/4 cup of water. I simmered for about 7-9 minutes according to package directions. Before serving, I garnished it with a sprig of cilantro. I really wowed my family...they ALL loved it!
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