Black Bean and Chipotle Rice Recipe

by katerina on August 31, 2007

I had to use up the tomato juice from my gazpacho but somehow and I was at a loss. Because of some good chowhound suggestions I decided to make a sort of pilaf (inspired by the cous cous idea). I have been catching up on my Top Chef and one of the things a contestant mentioned was that if you haven’t tried raw fresh corn you are missing out so I wanted to incorporate that at the very last minute. It really is lovely just raw as it is. If you don’t have scallions you could sauté some onion along with the garlic or even toss is some sweet onion I think. Serve this with other strong flavour as this is spicy and strong. (I served this with the Cilantro-Chile Salmon from last week.)

[print_this]Black Bean and Chipotle Rice (serve 4-6)

1C white rice
2C tomato juice
1 chipotle in adobe, diced
1t salt

2t olive oil
1 clove of garlic minced
1 cob of corn
1 can of black beans, drained
2 medium tomatoes, cored and diced
2 scallions, finely sliced
1/2 bunch of cilantro, washed and roughly chopped
salt and pepper

1. In a small saucepan with a tight fitting lid add rice, tomato juice, 1t salt and chipotle. Give it a stir and bring it to a light simmer uncovered. As soon as it has started to simmer put on the lid and turn down to medium. Put the timer on for 20 minutes.
2. Do your vegetable prep. When there is 5 minutes left on the rice add the olive oil to a large skillet and the garlic, stir until garlic is just start to brown and add the black beans. Cook for 2 minutes. Toss in the remaining ingredients.
3. Meanwhile the rice should have finished so taste the rice to make sure it is cooked. Stir it into the beans and vegetables and taste for seasoning. Serve garnished with cilantro.
I also found this reheated pretty well and is a good solid leftover lunch with all the protein.

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