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Black Beans and Rice with Chipolte Adobo

Updated on December 4, 2011

This dish came from raiding my own pantry, which was only about halfway stocked at the time. I happened to have a ton of fresh tomatoes I was looking for a way to use up, and the beans just came from there.

It's delicious. Flat out, no questions asked, I could probably eat this everyday and be perfectly happy. Which is a good thing. Not only do beans and rice together pack an amazing nutritional punch, they are satisfying, hearty and remarkable inexpensive. That, in my book, is an all around winner. On top of that - it's remarkably easy, and very fast. Dang all mighty.

One note - I love the long, slow burn of chipoltle in adobo sauce. LOVE it. However - it can be pretty powerful. Proceed with caution. This is the type of heat that takes a few moments to start, but once it does, it stays right on target for a while. If you wish to cut the heat some, use just a touch of the adobo sauce, instead of the actual chipolte pepper. If served with a dab of sour cream, the dairy will cut a good deal of the heat. In my house though - we all say 'bring it' when talking spicy hot.

I love serving these with the Caribbean Inspired Pork Skewers - they just flat out WORK together. And both dishes together bring everything you want nutritionally speaking. Low in fat and calories, high in quality lean proteins, lots of veggies and fiber - this one is a winner all around.


The Recipe!

You'll need:

For 3-4 servings

  • 1 20 ounce can of black beans, or three cups cooked (it's not exact)
  • 1 glove garlic, minced
  • 1 Tbl olive oil
  • 1/4 red onion, diced
  • 1/2 fresh tomato, diced - about 1/2 cup
  • 1-3 tsp adobo sauce - or if you want really spicy, 1-2 chipoltle chilis, minced
  • Kosher salt, if needed, to taste
  • 2 cups cooked rice
  • Chopped fresh cilantro or parsley, your preference, to garnish
  1. Preheat a saucepan over medium heat.
  2. Add olive oil, then the garlic and onion. Saute until translucent, just a 3-4 minutes.
  3. Add tomatoes, and saute a minute or two more.
  4. Add black beans and chipoltle or adobo (or both!). Stir well to combine, and reduce heat to medium low.
  5. Cook over medium to low heat for about ten minutes, then hold at warm until serving. Taste and adjust for salt, if needed.
  6. Serve with warm rice, and top with cilantro or parsley.



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    • G L Strout profile image

      G L Strout 

      8 years ago from Ohio, USA

      I think this is a clever recipe and I will give it a try. Thanks.

    • DixieMockingbird profile imageAUTHOR

      Jan Charles 

      8 years ago from East Tennessee

      You're welcome - give it a try. It IS good!

    • davidisaiah profile image


      8 years ago from Klamath Falls, Oregon

      This sounds delicious. thanks


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