Super delicious, quick and easy. I put a little extra chipotle pepper in, and used the diced tomatoes with green chiles already in them to save an extra step. Will definitely make again!!!
Chipotle Black Beans And Rice
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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
- Cook rice and turmeric in water according to rice package directions, omitting salt and fat.
- Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes until tender.
- Add cumin and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in salt.
- Top rice with bean mixture, sour cream, and cilantro.
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