Here is another recipe from Shantelle at Letsbevegan.com.
This mexican rice with chipotle peppers and black beans recipe is perfect for these chili fall and winter nights. I used a mixture of sprouted wild rice and quinoa but you can always use whatever rice you wish.
Prep Time: 10 Minutes
Cook Time: 45-50 Minutes
All you need is:
1-1/2 Cups of Rice – I used a blend of sprouted wild rice with quinoa.
I soaked my rice in cool water for 30 minutes and rinsed and drained it before making this recipe. That is just my reference and it is not necessary but it ensures me that my brown rice blend comes out tender.
1/2 Green Pepper Chopped
1/2 Onion Chopped
1 Chipotle Pepper Chopped -You can find dried chipotle pepper in the ethnic section of most supermarkets. You simply soak them in really hot water for about 10 minutes and they will become soft enough to chop. You can even find them chopped in cans in most grocery stores as well. Just use whatever is available to you.
1 Clove of Garlic Minced
2-1/2 Tsp of Chili Powder
2-1/2 Tsp of Ground Coriander
1 Can of Diced Tomatoes use the liquid
1 Can of Black Beans rinsed and drained
3 Cups of Vegetable Stock or Water
3 Tbs of Extra Virgin Olive Oil
1 Tsp of Fresh Cilantro Chopped
Salt and Pepper to Taste
- Place a large skillet over medium heat and add in olive oil, onions, green peppers, chipotle pepper and garlic and cook for about 4 minutes.
- Next pour in the can of diced tomatoes including the liquid. And cook for 2-3 minutes. Then add in the rice, ground coriander, chili powder and vegetable stock and stir until everything is combined.
- Bring to a boil and let cook for about 6-7 minutes stirring occasionally. Lower heat to medium low and cover with a lid. Cook for 25-30 minutes stirring occasionally.
- Next carefully stir in the black beans and cover with a lid and cook for an additional 5 minutes. Add salt and Pepper to taste and remove from heat. Let the rice sit for about 10 minutes and stir in the cilantro before serving.
The chopped onions, peppers, chipotle pepers, and garlic
I love sprouted wild rice and quinoa blend.
Cooking the veggies
I love these tomatoes but you can always use your favorite brand.