Chipotle Black Beans and Mexican Rice

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..

• smoky
• flavourful
• comforting
• warming
• and will convert you into a bean lover

For more chipotle recipes, check these out! (It’s true, we love chipotle around here!)

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Chipotle Black Beans with Mexican Rice

Print Recipe

A hearty recipe that's smoky, flavourful, comforting, warming, and will convert you into a bean lover!

Total Time:1 hour hr

4

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 385kcal | Carbohydrates: 72g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 2070mg | Potassium: 1001mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1224IU | Vitamin C: 37mg | Calcium: 131mg | Iron: 5mg

Servings: 4

Calories: 385kcal

Author: Lindsay Ostrom