Mexican Chipotle Pinto Beans & Rice Bowl

Ingredients

• 1 can (15 oz / 425 g) pinto beans (cooked, drained)
• 1 tbsp chipotle in adobo sauce
• 1/2 cup tomato sauce
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tbsp olive oil
• 3/4 cup long-grain white rice (uncooked)
• 1.5 cups water (for rice)
• 1/4 medium red onion
• 1 tbsp lime juice
• 2 tbsp cilantro (chopped)(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Cook the rice: Rinse rice, then combine rice and water in a small pot. Bring to a boil, cover, reduce to low, and simmer until tender, about 15 minutes. Turn off heat and let stand covered 5 minutes.

2. 2

   Make the chipotle pinto beans: In a skillet, heat olive oil over medium heat. Sauté minced garlic for 30 seconds, then stir in chipotle in adobo and cumin. Add tomato sauce and drained pinto beans; simmer until thickened and heated through, about 10 minutes. Season with salt and black pepper to taste.

3. 3

   Quick salsa-style onions: Finely chop red onion. Toss with lime juice and cilantro (if using) and a pinch of salt.

4. 4

   Assemble bowls: Spoon rice into 2 bowls, top with chipotle pinto beans, and finish with the quick salsa-style onions.