Puree beans into some stock and you've got the simmering liquid for a delicious batch of Bean Broth Rice. I've been making cheesy guacamole tacos with it all week long! mexicanplease.com
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5 from 4 votes

Bean Broth Rice

Puree beans into some stock and you've got the simmering liquid for a delicious batch of Bean Broth Rice. I've been making cheesy guacamole tacos with it all week long! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 (approx. 3 cups cooked rice)
Calories: 144kcal
Author: Mexican Please

Ingredients

  • 2 cups vegetable broth
  • 1 cup white rice
  • 2/3 cup black beans (drained and rinsed)
  • 1/2 onion
  • 2 garlic cloves
  • 1 chipotle in adobo
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt
  • freshly cracked black pepper
  • oil

Instructions

  • Add 2 cups of stock to a blender or food processor, along with 2/3 cup black beans (drained and rinsed), 1/2 onion, 2 garlic cloves, 1 chipotle in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 3/4 teaspoon salt and some freshly cracked black pepper.  Combine well.
  • Saute 1 cup of rice in a dollop of oil over medium heat.  When the rice starts to turn golden brown add the bean broth, stirring well. 
  • Bring to a boil and then reduce heat to medium-low, letting it simmer until most of the liquid is absorbed, approx. 10-15 minutes.
  • Remove from heat and give it a stir.  Cover and let it sit in its own steam for a few minutes.
  • Take a taste for seasoning, adding more salt if necessary.  Serve immediately or store in an airtight container in the fridge. 

Notes

If using brown rice for this recipe you'll probably need a bit more simmering liquid, in the region of 2 1/2 cups liquid per cup of dried rice. 

Nutrition

Calories: 144kcal