This is a family favorite of ours, and the chipotle gives it that "mmmm" flavor. I use black beans, and sometimes more than recipe calls for.
Really loved this, though I amplified the flavors by using 2 TB chipotle and stock rather than water in the rice, and added color with orange bell pepper as well as green. I substituted Bush's purple hull peas (similar to black-eyed peas) for kidney beans and would again. Served with okra and tomatoes (9/2000 CL recipe), low-fat cornbread, and steamed yellow squash with lemon and chives. Great dinner!
This recipe was simple and tasty. I added a few more peppers for added spice and made with brown rice, but it came out great.
Tasty. Since my toddler was eating this, too, I halved the amount of chipotle. I also doubled the amount of beans to make the dish a little more substantial.