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 time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Remove from heat and give it a stir. Cover and let it sit in its own steam for a few minutes.
- 5
Take a taste for seasoning, adding more salt if necessary. Serve immediately or store in an airtight container in the fridge.