Red beans and Rice isn’t my favorite dish in the world. My indifference to the stew is why it took some time to develop it. When I originally started making it, I tried adding more spices such as ginger, cinnamon and so forth. The boyfriend and I agree on the older results: Keep trying (however, I later discovered he’s not partial to cinnamon flavors). A few versions later, I’ve learned the characteristics of an excellent bowl of red beans and rice is in its simplicity. Continue reading Red Beans and Chicken with Wild Rice
