Mexican Chipotle Pinto Beans and Rice

Ingredients

• 1 (15-oz) can pinto beans (cooked or canned, drained and rinsed)
• 2 peppers chipotle peppers in adobo sauce
• 2 tbsp adobo sauce (from the can)
• 1/2 cup tomato (diced)(optional)
• 1/4 cup onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp dried oregano(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1/4 cup water or bean cooking liquid(optional)
• 3/4 cup white rice (uncooked)
• 1 1/2 cups water (for rice)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the pinto beans. Dice the onion and mince the garlic. Dice the tomato if using. Mince the chipotle peppers and measure the adobo sauce. Measure rice and water.

2. 2

   Cook rice (about 15 minutes): Add rice and 1 1/2 cups water to a small pot. Bring to a boil, reduce to low, cover, and simmer until tender, about 12–15 minutes. Turn off heat and keep covered.

3. 3

   Cook beans (about 20 minutes): While the rice cooks, heat olive oil in a saucepan over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds. Stir in cumin (and oregano if using).

4. 4

   Simmer with chipotle and tomato (about 15 minutes): Add pinto beans, minced chipotle peppers, adobo sauce, tomato (if using), salt and pepper (if using), and 1/4 cup water (only if needed for a saucy consistency). Simmer on low 12–15 minutes, stirring occasionally, until thick and smoky.

5. 5

   Serve: Fluff the rice and spoon the chipotle pinto beans over the top. Spoon any extra smoky sauce on top and serve hot.