Smoky and Spicy Black Beans and Rice
This is a fast, easy meal, perfect for a busy weeknight. It should only take you about thirty minutes to make, provided you have leftover rice in your fridge. Y
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Cooking tools:
- Skillet
- Dutch oven
- Stove
- Microwave
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Grater
- Blender
- Wooden spoon
- Spatula
- Mixing bowl
- Serving bowl
Ingredients
- 1 1/2 TB olive or corn oil
- 1/2 large onion, chopped
- 1 bell pepper, diced small (I used 1/2 red and 1/2 orange)
- 4 ribs of celery, chopped
- salt
- pepper
- 1 tsp cumin, ground
- 1 tsp Mexican oregano flakes
- 1 frozen chipotle black bean burger, thawed in microwave and chopped
- 1 15oz can black beans, drained and rinsed
- 1 15oz can sweet corn (or frozen corn), liquid drained
- 2 cloves garlic, grated or finely chopped
- 1 15oz can fire roasted crushed tomatoes
- 2 1/2 cups cooked brown rice
- 1 to 1 1/2 cups vegetable or chicken stock
- 1/2 – 1 tsp chipotle in adobo, pureed (optional)
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