One Skillet Creamy Chipotle Mexican Rice with Black Beans

  • Author: Jessica Penner


  • 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


  1. In a large skillet, heat the canola oil over medium heat.
  2. Add the onion and red pepper. Saute until just starting to soften.
  3. Add the garlic, bouillon paste, chipotle pepper, oregano, and cumin. Saute one minute.
  4. Add the black beans, corn, and rice and cook while stirring until the rice is heated through.
  5. Add the salsa, evaporated milk, and cream cheese. Stir until cream cheese is melted and everything is nicely combined.


  • 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!


  • Serving Size: 3
Subscribe for exclusive access to my meal planning hacks ebook!
Smart Nutrition Logo Arrow subscribe