....and it was a bit dry. Everyone was putting something on it. I liked it very much, but I did agree it needed something else. I cooked it exactly as the recipe said, except substituting red bell pepper for the corn.

Any suggestions?

Robin

I followed the recipe, which omitted the sauce from the black beans. Maybe next time I will add more broth

Robin

I don't remember if this was dry or not - i don't think so but I may have added something to it. I did have some leftovers and I stirred it into tomato soup which was YUMMY!

I'm not familiar with this recipe either, but am VERY familiar with black beans and rice, having lived in South America. I've never had dry black beans and rice.

The beans there are much "thicker" than what you see here, which is more of a soup, but they aren't dry.

I use low-sodium chicken broth in my beans. It adds a nice flavor.

Dawn

I agree with Jill about the chicken stock.

What did your family put on it?


If you put chorizo in it... salsa would work.

quote:

Originally posted by Sheltieguy:
I'm not familiar with the recipe that you are using

The recipe is in the blue KD book.

Jill

I am wondering too if this wouldn't be good with a can of diced tomatoes(the juice would help to moisten it as well)

I'm not familiar with the recipe that you are using, but as far as flavor goes, chipotle pepper is a great match for both black beans and corn.

I use Penzeys dried-ground chipotle, but McCormick also sells it.
http://www.mccormick.com/productdetail.cfm?id=6473

They are also available canned, in tomato sauce.

I add low-sodium chicken stock, not enough to make it soupy, but enough to give it some moisture.

Jill