Monday, March 28, 2011

Spicy Black Beans & Rice Dish



This was my first time working with canned chipoltes in adobo sauce.

First time, people! And while we're on the subject, those things come in a very generous can that may just last until the world ends! This last week alone I've gone to them three separate times for three different meals and still, they linger in my refrigerator....... I don't know how much more creative I can get with them before they turn into something inedible!!

But anyways... spicy beans. This recipe comes loaded with just a few but wonderful spices that went heated together create an absolute explosion of flavor for even the spice-seasoned palate! Chipolte peppers, chili powder, cayenne pepper.... is your mouth lit with fire yet?? It is delicious-- this dish is-- and I must confess it is so equally as satisfying as anything made with chicken or beef. And that's the truth- this will fill you up, make you happy, and even make you more regular.

Yup.

And really- sometimes the most simple looking dishes are those that end up being the best and since I am a huge black bean fan, this exceeded my personal expectations. It's healthy too. What more do you want??:)

Spicy Black Beans & Rice

{adapted from here}

2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder

1-2 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
¼ tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
2 (15 oz.) can black beans, drained and rinsed
6 tbsp. fresh salsa

For serving:

Cooked rice
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions

Avocado

Low-fat sour cream or Greek yogurt

To make the bean mixture, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa (if using) and have everything else ready to plate up!

To serve, pile bean mixture on top of rice and garnish with tomato, lettuce, onions, sour cream, and avocado.

2 comments:

Janene said...

thank YOU for the recipes. We are trying to do a couple of veggie,etc only dishes a couple of times a week, so I do appreciate it,

And double thanks for that one brownie recipe from some time ago. I just tried it last night and it just may be my brownie recipe hereafter. Yes!

katie m said...

You're welcome! Thanks for stopping by!