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Recipe: Chipotle rice and beans
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Prep Time
25
mins
Cook Time
25
mins
Total Time
50
mins
Course
Main Course, Main Dish
Servings
6
Ingredients
0.5x
1x
2x
3x
oil
1
onion
6
garlic cloves
1
red bell pepper
200
g
rice
around 1 cup
500
ml
water
1
cube
vegetable bouillon
3
cans
black beans
rinsed and drained it equals around 4 cups or 750 g
1
can
corn
165 g or 1 cup
1
can
finely crushed tomatoes
400 g
1
tsp
chipotle chili pepper
or to your taste
1/4
tsp
cayenne pepper
1
tsp
salt
2
tsp
smoked paprika
3
bay leaves
1/2
tsp
ground cumin
1
tsp
oregano
100
g
parmesan cheese
Instructions
Chop onion, pepper and the garlic
Take a frying pan and fry the chopped ingredients in oil a few minutes until onion is golden
At the same time, take a big pot and fry the rice in oil for 2 minutes
Now pour all ingredients of the recipe (except the beans and parmesan) into the pot. Bring to a boil and simmer under a lid for 20 min
Stir in the beans and let them heat up with the rice for a couple of minutes
Grate the parmesan cheese over the dish and stir it together just before serving
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