Chipotle Black Beans and Mexican Rice - Smart Nutrition with Jessica Penner, RD

Ingredients

• 14 ounces 1 3/4 cups canned tomatoes (fire roasted, if possible)
• 1 whole tomato (quartered)
• 1 onion
• 1 cup brown rice
• 2 teaspoons olive oil
• 1 tablespoon garlic (minced)
• 1 jalapeno (minced)
• 4 1/2 cups chicken broth (sodium reduced, divided)
• 2 tablespoons tomato paste (divided)
• 1/2 teaspoon salt (divided)
• 1/2 cup fresh cilantro (chopped finely)
• 19.75 ounces 2.5 cups black beans (if using canned, drained and rinsed)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 chipotle pepper in adobo sauce (chopped)
• Sour cream (for serving)