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.
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
Sat fat 3g
How to Make It
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.
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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