Black Beans and Yellow Rice

We really liked this dish. The beans took longer to get soft than the recipe called for. I think next time I'll put a little more sausage in it.

This was good - mine was quite Spicy - my husband loved it. It looks just like the picture - pretty on the plate very colorful.

This is another amazing recipe. My BF and I love this dish, and I am planning on making it again for company this Thursday. Here are my little tweaks that made the meal: 1. I soaked my black beans overnight and boiled them separately while I was doing the prep work. Doing that cut the cook time to a little over 60 minutes as I didn't have to simmer the dish for 2 1/2 hours. 2. I used a pork chorizo that ends up crumbled instead of sliced. I think this really brought out the flavor in the entire dish. It helped to season the pan before I added the beans. 3. I also used wild rice instead of long grain. Right before it was through steaming I added a pinch of parm cheese to it. This gave the rice a slightly creamy texture to the meal. 4. Next time I am going to add chopped tomatillos to the chopped tomatoes. I think it will give it a little most zest.

I'm not really sure what the other reviewers liked so much about this recipe. I felt like the bean mixture was lacking in flavor and the chorizo didn't really bring anything to it like I would have hoped. I love chorizo and DH even commented that we should have saved it for breakfast tacos because we rarely eat it and you couldn't taste it in this dish. Definitely very colorful and had lots of veggies so it was fresh and pleasant to eat, just nothing special. Brown rice is an easy substitute for the long grain white which is a plus. I won't be making this again, there are better bean and rice recipes out there.