Chipotle Rice and Black Beans


Remember those leftover chipotles in adobo I threw in the fridge?  Well, here they are, making yet another appearance.

I have grown to LOVE these things. I remember a few years ago, I used a recipe that called for chipotles in adobo for the first time. I had such a hard time finding them that I asked my friend Elvia to pick up a can for me the next time she went to her local Mexican market. Elvia and I work for the same organization (but in different locations) so she interofficed a can of chipotles to me. 🙂 I must say, it was probably the best piece of “work” mail I’ve received.  Now,  chipotles in adobo are quite popular so I have no problem finding them at my local grocery store.

I actually made a similar one-dish version of this meal with pork chops a couple weeks ago. I really liked the taste of the rice/beans, but I wasn’t crazy about the way the pork chop turned out (I used boneless chops and seared them  but they were a little dry/overcooked by the time the rice finished cooking). So this time around I just made the chipotle rice and beans as a side (and adjusted the seasonings a bit). We had this with creole broiled pork chops and a salad.  This is one of my new favorite sides!

Even with just one chipotle in adobo, this still has a decent amount of kick.  If you aren’t into spicier foods you may want to just use half of one. A dollop of sour cream (or Greek yogurt) would also be a nice addition and cool it down a bit. A  half cup of beans is around 1/3 of the can so if you want to use up the whole can, just triple the recipe below. I  had some leftover beans in the fridge, which was how this originally came about.

Chipotle Beans and Rice

Serves 2 as a (hearty) side
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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

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.

Nutritional Information Per Serving: Calories: 192 / Fat: 4g / Saturated Fat:  0.4g / Carbs: 32.9g / Fiber: 4.3g / Protein: 6g

Chipotle Rice and Black Beans

15 thoughts on “Chipotle Rice and Black Beans

  1. This looks wonderful! I cook Mexican food all the time, but have been looking for some new recipes. I’ll definitely have to try this!

  2. hi elly! sorry i’ve been MIA and haven’t visited your blog in a while. this rice looks delicious, i love chipotle peppers

  3. I served this with the Chicken Taco Burgers last night. Great, easy side dish. I added some chopped cilantro because I had it on hand.

    1. My husband likes to add cilantro to his serving, too. I’m actually glad you commented on this recipe because I had forgotten about it and I need to make it again. 🙂

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