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
- Preheat the oven to 375°.
- 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.
- Stir in the garlic and cook until just fragrant, about 30 seconds. Be careful not to let it burn or it will be bitter.
- Add the chicken broth and water to an oven safe baking dish. Stir in the pepper mixture, rice, and salt.
- Bake until the rice is tender, about 60-75 minutes.
- Remove the dish from the oven and fluff the rice with a fork. Stir in the beans and corn and replace the lid.
- 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