Chipotle Black Beans With Mexican Rice Recipes

CHIPOTLE BLACK BEANS WITH MEXICAN RICE

Chipotle Black Beans with Mexican Rice image

A hearty recipe that's smoky, flavourful, comforting, warming, and will convert you into a bean lover!

Provided by Lindsay Ostrom

Time 1h

Number Of Ingredients 16

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)

Steps:

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.

Nutrition Facts : Calories 385 kcal, Sugar 6 g, Sodium 2070 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 72 g, Fiber 14 g, Protein 15 g, ServingSize 1 serving

SMOKY CHIPOTLE BLACK BEANS

Smoky Chipotle Black Beans image

I like to serve these sweet, smoky black beans over brown rice, with sautéed bitter greens (arugula or turnip greens, for instance) and sour cream.

Provided by Whats Cooking

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, crushed
2 cups cooked black beans or 2 cups canned black beans, rinsed and drained
1/2 cup water
1 carrot, chopped in small pieces
2 tablespoons tomato paste
2 chipotle chiles in adobo, minced (set 2 tsp of adobo sauce aside)
1 tablespoon red wine vinegar
1 teaspoon sweet smoked paprika
1/2 teaspoon cumin
1 tablespoon honey or 1 tablespoon sugar
fresh cilantro, minced

Steps:

Heat olive oil over medium-high heat until it begins to smoke. Add onions, and cook until translucent. Add carrot and sauté until it begins to soften slightly.
Turn heat to medium and add garlic, cumin, paprika, and minced chipotle peppers. Sauté for 1-2 minutes, then mix in water, tomato paste, and reserved adobo sauce. Stir to combine, then add beans immediately.
When the beans are hot, add vinegar and honey or sugar. Cover and simmer over low heat for 10-15 minutes, stirring occasionally.
Sprinkle with fresh cilantro before serving over rice.

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