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!)
Chipotle Black Beans with Mexican Rice
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.
Kim says
Looking forward to making this for supper today but I’m wondering can I substitute the child powder for chili powder?
Jessica Penner says
Yikes! Thanks for catching that horrible typo!
And I hope you enjoyed dinner!