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CHIPOTLE BEANS AND RICE
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PrintINGREDIENTS
- Servings: 2
- 1/2 Tbsp. canola oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 chipotle in adobo, minced
- 1 bay leaf
- 1/3 cup uncooked rice
- 2/3 cup water or broth
- 1/2 cup black beans
- 1/2 tsp. oregano
- salt and pepper
DIRECTIONS
Heat the oil in a shallow pot/saucepan that has a tight-fitting lid. Add the onion and cook until tender. Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute. Stir in the rice, and toast it until just a little golden. Add the water (or broth), black beans, oregano, and salt and pepper to taste. Bring to a boil, cover, and then turn the heat down to low. Simmer for about 15 minutes. Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.
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