Skillet brown rice and beans with corn and fresh tomatoes from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 164) by America's Test Kitchen Editors

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Notes about this recipe

  • jay.moe on April 18, 2025

    This dish was okay, but nothing special. Used left over corn-on-the-cob, so I waited to add it with the black beans. Served the rice and beans in a tortilla. It could have used a little more spice. The America's Test Kitchen cookbook The Best Mexican Recipes also adds canned chipotle chiles in adobo sauce, ground coriander and dried oregano to the recipe. The chipotle chiles would have added the spice and flavor that was missing for me.

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