A hearty recipe that's smoky, flavourful, comforting, warming, and will convert you into a bean lover!
Total Time:1 hourhr
4
Ingredients
14ounces1 3/4 cups canned tomatoes (fire roasted, if possible)
1whole tomatoquartered
1onion
1cupbrown rice
2teaspoonsolive oil
1tablespoongarlicminced
1jalapenominced
4 1/2cupschicken brothsodium reduced, divided
2tablespoonstomato pastedivided
1/2teaspoonsaltdivided
1/2cupfresh cilantrochopped finely
19.75ounces2.5 cups black beans (if using canned, drained and rinsed)
1/2teaspooncumin
1/2teaspoonchili powder
1chipotle pepper in adobo saucechopped
Sour creamfor 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.