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Chipotle Rice and Beans

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A flavorful and hearty side dish made with rice, black beans, and smoky chipotle seasoning—perfect as a base for burrito bowls or as a standalone vegetarian meal.

Ingredients

Scale
  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder (or to taste)
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups vegetable broth or water
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
  3. Add the garlic, cumin, chipotle chili powder, smoked paprika, and salt. Stir for 30 seconds until fragrant.
  4. Add the rice and cook, stirring frequently, for 2 minutes to lightly toast the grains.
  5. Pour in the vegetable broth (or water) and bring to a boil.
  6. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
  7. Stir in the black beans and lime juice. Cook for another 2-3 minutes until the beans are heated through.
  8. Remove from heat, fluff with a fork, and mix in chopped cilantro if using. Serve warm.

Notes

  • For extra flavor, use chipotle peppers in adobo sauce instead of chipotle chili powder.
  • You can substitute brown rice but increase the cooking time and liquid accordingly.
  • This dish can be served warm or at room temperature.
  • Store leftovers in an airtight container for up to 4 days.

Nutrition

Keywords: chipotle rice, black beans, Mexican side, vegan rice and beans, burrito bowl base

Find it online: https://zesticook.com/chipotle-rice-and-beans/