Haitian Rice and Beans

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped shallots (about 9 large)
• 1 1/2 cups chopped green bell pepper
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1/4 cup organic vegetable broth (such as Swanson Certified Organic)
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon kosher salt, divided
• 3 cups water
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 1/2 cups uncooked long-grain white rice
• 1 (15-ounce) can red kidney beans, rinsed and drained

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
2. Bring 3 cups water and chile to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in remaining 1/4 teaspoon salt and beans. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture.