One Skillet Creamy Chipotle Mexican Rice with Black Beans
This one-skillet creamy chipotle rice with black beans is smoky, satisfying, and on the table in 30 minutes. A great meatless dinner that the whole family will love.
Ingredients
- 2 tbsp canola oil
- 1 onion diced
- 1 red pepper diced
- 3 cloves garlic minced
- 1 tbsp Chicken Better Than Bouillon or vegetarian
- ½ chipotle pepper in adobo sauce chopped (or more if you like spice!)
- 2 tsp oregano
- ½ tsp cumin
- 1 1/2 cups black beans or 1 can drained and rinsed
- 1 cup frozen corn
- 3 cups rice cooked
- 1 ½ cups salsa
- ¼ cup evaporated milk or fresh
- ½ cup cream cheese
Instructions
- In a large skillet, heat the canola oil over medium heat.
- Add the onion and red pepper. Saute until just starting to soften.
- Add the garlic, bouillon paste, chipotle pepper, oregano, and cumin. Saute one minute.
- Add the black beans, corn, and rice and cook while stirring until the rice is heated through.
- Add the salsa, evaporated milk, and cream cheese. Stir until cream cheese is melted and everything is nicely combined.
Notes
- This is one of my favourite recipes to use up leftover rice!
- The chipotle pepper can be omitted if you don't have any on hand; the recipe still turns out wonderfully!
Nutrition
Serving: 3 | Calories: 650kcal
Servings: 3
Calories: 650kcal
