Chipotle Black Bean Rice Skillet

A robust skillet meal featuring hearty black beans, bell peppers, and rice, all simmered in a zesty, smoky chipotle-spiced tomato sauce, and topped with lean cheddar.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• one-pot
• healthy
• comfort food
• spicy
• smoky
• rich

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (cored and diced)
• 3 clove garlic (minced)
• 15 ounce black beans (canned, rinsed and drained)
• 14.5 ounce diced tomatoes (canned, undrained)
• 1 chipotle pepper in adobo sauce (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 cup white rice (uncooked)
• 1.25 cup vegetable broth
• 0.5 cup shredded low-fat cheddar cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped yellow onion and diced red bell pepper and cook until softened, about 5-7 minutes.
2. Add the minced garlic, minced chipotle pepper (or powder), ground cumin, and chili powder. Cook for 1 minute more until fragrant.
3. Stir in the rinsed and drained black beans, undrained diced tomatoes, uncooked white rice, and vegetable broth. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Remove from heat, uncover, and stir in the shredded low-fat cheddar cheese. Season with salt and black pepper to taste.
6. Let stand, covered, for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

For a vegetarian option, ensure vegetable broth is used. This dish reheats well in the microwave.

Nutrition (per serving)

• Calories: 730
• Protein: 40.5 g
• Carbohydrates: 100 g
• Fat: 10.5 g
• Fiber: 26.5 g
• Sodium: 780 mg
• Saturated Fat: 5 g
• Sugar: 8.1 g
• Cholesterol: 22 mg