Chile Beans and Brown Rice
Serves: 4
  • 2 tablespoons olive oil
  • 1 medium-large onion, cut into small dice
  • 2 large garlic cloves, minced
  • 2 large chile from a small can of chiles en adobo, minced (you can use one if you don't like much heat)
  • ½ cup prepared salsa
  • 1 tablespoon chili powder
  • ¾ cup uncooked brown rice
  • 1 can (15 to 16 ounces) black beans, drained
  • 1 quart vegetable or chicken stock
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • Salt and ground black pepper
  • Suggested garnishes: avocado slices, sour cream or Greek yogurt, chopped red onion, cilantro.
  1. Heat oil in a large saucepan or small Dutch oven over medium-high heat. Add onions; saute until almost soft, about 4 minutes. Add garlic, and chile; cook until fragrant and soft, a couple of minutes longer. Add salsa and chili powder; cook to intensify flavors, about 3 minutes longer.
  2. Stir in rice, beans and stock; bring to a simmer. Reduce heat to low, cover, and simmer until rice is cooked and stock has absorbed but dish is still moist, 45 minutes to one hour. Let stand 10 to 15 minutes. Serve with any or all of the suggested garnishes.
Four cups of stock may seem like too much, but it’s not. I simmer mine for the full hour and let it cool because I like it to set up and thicken. But if you’d prefer it with a bit more liquid, simmer for just 45 minutes.
Recipe by Three Many Cooks at