Rice Bowl with Chipotle Black Beans

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Think of this recipe as a version of nachos, dished up in bowls. These bowls start with a base of cooked white rice, and are then loaded with black beans, halved cherry tomatoes, cilantro, and sour cream. Canned chipotle peppers take these bowls over the top with their smoky-spicy flavor (most supermarkets carry them in the international aisle next to the canned beans). Once you’ve opened a can, you can mix the leftovers into scrambled eggs, salad dressings, and stir-fries galore. And while this meal makes a family-friendly dinner, it’s also a fantastic make-ahead lunch.

Mexican Black Bean and Rice Bowl
Photo: Gentl & Hyers
Hands On Time:
15 mins
Total Time:
15 mins
Yield:
4

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 cups sliced red onion

  • 4 cups cooked white rice

  • 1 (15-oz.) can black beans

  • 1 tablespoon chopped canned chipotle peppers in adobo sauce

  • ¾ teaspoon kosher salt

  • 2 cups halved cherry tomatoes

  • ¼ cup fresh cilantro leaves

  • ¼ cup sour cream

  • lime wedges, for serving

Directions

  1. Heat the oil in a large non­stick skillet over medium-high. Add the onion; cook, stirring occasionally, until browned, 5 minutes. Add the rice; cook, stirring occasionally, 2 minutes. Divide the rice mixture among 4 bowls.

  2. Drain and rinse the beans, reserving 3 tablespoons of their liquid. Add the beans, reserved liquid, chipotles, and salt to the skillet. Cook over medium-high, stirring occasionally, until warmed through, about 2 minutes. Divide the bean mixture and tomatoes among 4 bowls. Top evenly with the cilantro and sour cream. Serve with lime wedges.

Nutrition Facts (per serving)

417 Calories
11g Fat
68g Carbs
11g Protein
Nutrition Facts
Calories 417
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 720mg 31%
Total Carbohydrate 68g 25%
Total Sugars 5g
Protein 11g
Calcium 80mg 6%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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