Kids in the Sink

Brown Rice with Black Beans + A Rant

on January 10, 2012

I have a beef with someone.

Not really someone. More like some…thing? Is a website a thing?

I have a beef with a website.

A certain website that rhymes with schmastespotting.

There are a couple of things you should know about me.

1. I am impatient.

2. I can’t take rejection.

3. I get rejected from this website ALL THE TIME.

Ok. I was working with a really BAD camera before. Images were dull/unsharp. Well, I have a new camera. And now my images are sharp(ish).

Before I was rejected because of Composition. Well, I have a new camera. And I am still rejected because of Composition. I maybe hate that word.

I am still figuring my new camera out. It’s just a better point and shoot with more manual controls because a DSLR is just not in my near financial future. But, reference point 1. I am impatient. I want to take amazing photos RIGHT NOW.

So, I am impatient and can’t take rejection. And I’m sad about it (reference point 2). So feast your eyes on these dull/unsharp/composition failure photos and make some brown rice with black beans to accompany your next Latin inspired meal.

Because even if I can’t make it look good enough, I can still make it taste good.


Brown Rice with Black Beans


4 tsp. olive oil
1 red bell pepper, chopped fine
3 cloves garlic, minced
1 cup low-sodium chicken broth
2¼ cups water
1½ cups long-grain brown rice
1 tsp. salt
1 (15 oz.) can black beans, drained and rinsed
¾ cup corn kernels
¼ cup chopped fresh cilantro
¼ tsp. ground black pepper


  1. Preheat the oven to 375°.
  2. Heat the oil in a skillet over medium heat until shimmering. Add the bell pepper and cook, stirring occasionally, until well browned, about 10-15 minutes.
  3. Stir in the garlic and cook until just fragrant, about 30 seconds. Be careful not to let it burn or it will be bitter.
  4. Add the chicken broth and water to an oven safe baking dish. Stir in the pepper mixture, rice, and salt.
  5. Bake until the rice is tender, about 60-75 minutes.
  6. Remove the dish from the oven and fluff the rice with a fork. Stir in the beans and corn and replace the lid.
  7. Let stand for 5 minutes to warm through and then mix in the cilantro and black pepper and serve.

*Note: The original recipe called to use a large Dutch oven to go straight from the stove to the oven and called to bring the liquids to a boil before placing it in the oven. I do not own a Dutch oven so I did half in a skillet and then just mixed it in an oven safe dish and it turned out just fine. The original recipe also called for onions, but I am an onion hater. Add them if you like.

Source: adapted from Annie’s Eats


6 responses to “Brown Rice with Black Beans + A Rant

  1. arbine says:

    Oh goodness. Love this post. I am constantly rejected from websites that rhyme with schmastespotting and moodbawker. I’ve been rejected for all the possible reasons: food/composition, low lighting/underexposed, unsharp/dull, you-have-no idea-how-to-take-pictures-of-food-so-just-go-and-watch-some-Doctor-Who-and-leave-the-food-photography-to-us-experts. Okay so I made that last one up. Rejection sucks. It really does. But at least our food tastes good. 🙂 Have a lovely day!

  2. Ha! Nice to know I’m not alone! You know, let’s just say forget those fancy pants websites! (Except I can’t actually forget about those websites because I am totally obsessed. It’s unhealthy.) I think our photos look great!

  3. Your photos are fantastic and I can’t believe they have never been accepted! I know I’ve seen pictures on those sites that are not half as good as yours. Don’t get discouraged! 🙂

  4. Aww, thanks guys! We’re always trying to improve and knowing other people like what we put out is really motivating and means a lot!

  5. Annie says:

    If you don’t mind, here’s my two cents about rejection from TS/FG: It doesn’t matter. Rather than measure the value of your images by their acceptance rate on food porn sites, create images that meet your own personal standards. If you feel they are good enough to post on your site, who cares what TS thinks about them? Not to mention I’ve seen plenty of photos that are accepted that I consider less than stellar. Finally, if you are rejected, rather than be offended or hurt, use it as a learning tool as to what you can improve in your photography. It’s a constant learning process and every exposure you take should teach you something. Keep your chin up.

  6. […] very much focused on the photography aspect, and it became a goal to get onto food porn sites, like Tastespotting and Foodgawker. And we finally did! Our first photo to be accepted was our Brown Sugar Buttermilk […]

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