I can't rave enough about this recipe. I could eat it all day long. So…
So you think you know how much you like beans? I challenge you to try this recipe and re-think how flavourful they can be!
I’m blown away by another brilliant recipe from Pinch of Yum‘s Everyday Healthy Cookbook (update: this cookbook is no longer available but check out their website for other amazing recipes!). The list of ingredients might not impress with how unique it sounds, but since I love black beans and chipotle I decided it was worth a try. That was the right choice.
Picking up a copy of Everyday Healthy was also the right choice. Other recipes I’ve really enjoyed making so far….
- Chopped Thai Chicken Salad (with a beautiful spicy peanut dressing)
- Spicy Kale and Sweet Potato soup (I made it with spinach, yum yum)
- Butternut Macaroni and Cheese with Caramelized Onions and Bacon (mac n cheese for grownups!)
- Spicy Miso Ginger Tofu with Green Beans (a vegetarian version of sweet chilli chicken)
- Thai Fish en Papillote (this is the dish that converted me to making AND enjoying fish recipes at home!)
But back to this recipe. It’s..
- and will convert you into a bean lover
For more chipotle recipes, check these out! (It’s true, we love chipotle around here!)
Chipotle Black Beans with Mexican Rice
- 14 ounces 1 3/4 cups canned tomatoes (fire roasted, if possible)
- 1 whole tomato quartered
- 1 onion
- 1 cup brown rice
- 2 teaspoons olive oil
- 1 tablespoon garlic minced
- 1 jalapeno minced
- 4 1/2 cups chicken broth sodium reduced, divided
- 2 tablespoons tomato paste divided
- 1/2 teaspoon salt divided
- 1/2 cup fresh cilantro chopped finely
- 19.75 ounces 2.5 cups black beans (if using canned, drained and rinsed)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 chipotle pepper in adobo sauce chopped
- Sour cream for serving
- In a food processor, purée the canned tomatoes, fresh tomatoes, and onion until a smooth tomato sauce forms. Set aside. Preheat the oven to 350 degrees.
- Heat the olive oil in a large nonstick ovenproof pot over medium high heat.
- Add the rice; sauté for 3-5 minutes until golden. Add the garlic and jalapeño; sauté for 30 seconds. Add 1 cup of reserved tomato sauce, 4 cups of broth, 1 tablespoon tomato paste, and 1/4 teaspoon salt. Bring to a boil.
- Cover with a tight fitting lid and transfer to the oven. Bake for 30-45 minutes, until the liquid is absorbed and the rice is soft. Allow to cool slightly; fluff with a fork and toss with the cilantro.
- While the rice is in the oven, place the black beans in a medium saucepan with the remaining 1 cup tomato sauce, 1⁄2 cup chicken broth, 1 tablespoon tomato paste, 1/4 teaspoon salt, cumin, chili powder,and chipotle pepper.
- Stir to combine; simmer for 15-20 minutes. When the rice and beans are both done, serve together with additional fresh cilantro and sour cream.