Mexican Beans and Rice

Name: Mexican Beans and Rice
Total time: 15 min
Yield: 4
Ingredients: Ingredients 2 tablespoons oil 1 cup yellow onion, diced 1 cup sweet potatoes, peeled and diced 1/2 cup green and red bell peppers, diced 1 clove garlic, minced 1 cup fire-roasted tomatoes, chopped 2 teaspoons chipotle peppers, minced (or to taste) 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt Pinch black pepper 1 cup precooked brown rice 1 (15-ounce) can black beans, drained and rinsed 1/4 cup fresh cilantro, chopped Lime wedges for garnish

By:

Co+op

Recipe Information

Total Time:

15 minutes

Servings:

Sweet potatoes and the smoky flavor of chipotle peppers amp up the flavor in this versatile recipe. Perfect as a side or burrito filling.

Ingredients

2 tablespoons oil
1 cup yellow onion, diced
1 cup sweet potatoes, peeled and diced
1/2 cup green and red bell peppers, diced
1 clove garlic, minced
1 cup fire-roasted tomatoes, chopped
2 teaspoons chipotle peppers, minced (or to taste)
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch black pepper
1 cup precooked brown rice
1 (15-ounce) can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
Lime wedges for garnish

Preparation

In a medium stockpot, heat the oil and saute onions, sweet potatoes, and bell peppers over medium heat until soft, about 10 minutes.
Add the garlic and spices and saute 2 minutes more, until fragrant.
Add the diced tomatoes, chopped chipotles, and black beans and simmer 5 minutes. Add the rice and heat through.
Remove from heat, stir in chopped cilantro (if using) and serve with lime wedges.