Chipotle Black Beans And Rice

Yield: 4 servings (serving size: 1 cup rice, 1 cup bean mixture, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 7.1g
  • Saturated fat: 2.8g
  • Protein: 11.1g
  • Carbohydrate: 70.1g
  • Cholesterol: 16mg
  • Iron: 4.9mg
  • Sodium: 902mg
  • Calories from fat: 16%
  • Fiber: 7.4g
  • Calcium: 116mg


  • 1 1/3 cups uncooked long-grain rice
  • 3/4 teaspoon ground turmeric
  • 2 teaspoons olive oil
  • 3/4 cup finely chopped onion
  • 1/4 teaspoon ground cumin
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1 (4-ounce) can chopped green chiles
  • 1/2 of 1 chipotle chili pepper in adobo sauce, finely chopped
  • 1/2 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro


  1. Cook rice and turmeric in water according to rice package directions, omitting salt and fat.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes until tender.
  3. Add cumin and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in salt.
  4. Top rice with bean mixture, sour cream, and cilantro.
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