Garnish this simple dish with any or all of your favorite Mexican-style toppings: sour cream, cilantro, shredded cheese, green onions, salsa—you name it! Leftovers taste great in a breakfast burrito or take-along wrap sandwich.
- 3/4 Cup dried black beans
- 4 tsp. garlic-flavored olive oil, divided
- 1 medium onion, diced (1 ½ cups)
- 2 chipotle chiles in adobo sauce, seeded and minced (1 Tbs.)
- 2/3 cup long-grain white rice, rinsed and drained
Soak black beans in medium bowl of cold water overnight. Drain.
Heat 2 tsp. garlic oil in medium saucepan over medium heat. Add onion, and sauté 2 to 3 minutes, or until softened. Stir in chipotle chiles and cook 30 seconds, or until fragrant. Add beans and 2 cups water, and bring to boil. Reduce heat to medium-low, and simmer, partially covered, 35 to 45 minutes, adding more water if necessary to keep beans covered.
When beans are tender, drain cooking liquid into measuring cup. (You should have about 1 cup.) Add water to bring total liquid volume to 1 1⁄3 cups. Stir remaining 2 tsp. garlic oil into beans, and season with ½ tsp. salt or to taste. Cover and keep warm.
Combine rice with liquid from measuring cup and ¼ tsp. salt in small saucepan. Bring to boil over medium heat. Stir once, reduce heat to low, cover tightly, and cook 18 minutes. Turn off heat and let stand 5 minutes.
To serve, spoon ½ cup rice into each of 4 bowls and top each with ½ cup black beans.
- Serving Size: serves 4
- Calories: 305
- Carbohydrate Content: 53 g
- Fat Content: 6 g
- Fiber Content: 9 g
- Protein Content: 11 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 403 mg
- Sugar Content: 3 g