Chipotle Beans and Rice
  • 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
  1. 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.