Chipotle Beans Rice Recipes

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CHIPOTLE BEANS & RICE



Chipotle Beans & Rice image

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I've adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!

Provided by Dr. Maiysha Claibor

Categories     Beans

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 tablespoon ghee oil
1/2 onion, diced
4 garlic cloves, minced
1 teaspoon chipotle chili seasoning mix
1/2 cup chopped chopped red orange, and green pepper
1 cup uncooked brown rice
1 cup red beans or 1 cup black beans
4 cups water or 4 cups broth
3 tablespoons salt
salt and pepper

Steps:

  • Flash boil dry beans for 5-10 min and then Soak them for 2-4 hours.
  • Cooking: Drain the soaked beans and add 4 cups of water to boil. Add 1 tbs salt in water. While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 tsp chipotle seasoning, and 1 cup of brown rice. Bring to boil and allow boiling at medium heat for 30 minutes. Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice. Continue to allow the beans to cook on medium heat for 30 minutes. Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 minute Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.

Nutrition Facts : Calories 170.7, Fat 2.2, SaturatedFat 0.4, Sodium 3496.5, Carbohydrate 32.6, Fiber 3.4, Sugar 1.1, Protein 5.3

CHIPOTLE RED BEANS AND RICE CASSEROLE



Chipotle Red Beans and Rice Casserole image

Fill up on an easy meatless casserole that's in the oven in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 8

1 cup uncooked regular long-grain rice
1 cup frozen corn
1 can (15 oz) spicy chili beans in sauce, undrained
1 can (14 oz) vegetable broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
  • Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.

Nutrition Facts : Calories 520, Carbohydrate 78 g, Cholesterol 25 mg, Fat 1, Fiber 8 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1740 mg, Sugar 10 g, TransFat 0 g

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