Chipotle Beans & Rice
I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!
Yield
6 servingsPrep
5 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cloves |
garlic
minced |
|
| 3 | tablespoons |
salt
|
|
| 1 | x |
salt
and pepper to taste |
*
|
| ½ | tablespoon |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cloves |
garlic
minced |
|
| 45 | ml |
salt
|
|
| 1 | x |
salt
and pepper to taste |
*
|
| 7.5 | ml |
canola oil
|
|
Directions
Flash boil dry beans for 5 to 10 min and then Soak them for 2 to 4 hours.
Cooking:
Drain the soaked beans and add 4 cups of water to boil.
Add 1 tablespoon salt in water.
While beans are coming to a boil, in a separate pot add 3 cups of water, 1tbs salt, 1 teaspoon chipotle seasoning, and 1 cup of brown rice.
Bring to boil and allow boiling at medium heat for 30 minutes.
Combined your chopped vegetables and add half of them to the boiling beans, and half of them to the boiling rice.
Continue to allow the beans to cook on medium heat for 30 minutes.
Once the beans are soft (not mushy) and the rice is fully cooked, pour the rice into the cooked bean mixture and let simmer for 10 min.
Serve topped with fresh guacamole and fat free or vegan sour cream, or over sweet cornbread.
