Gentl & Hyers
Hands-On Time
15 Mins
Total Time
15 Mins

Think of this recipe as a healthier version of nachos, dished up in bowls. These South of the Border 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 Mexican meal makes a family-friendly dinner, it’s also a fantastic make-ahead lunch.

How to Make It

Step 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.

Step 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.

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