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One Skillet Creamy Chipotle Mexican Rice with Black Beans
Print Recipe
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:
Author:
Jessica Penner