Chipotle Beans and Rice

Rice is always a great side dish that can be cooked up in so many different ways. When I came across this recipe in Elly's blog I knew that I would have to make it sometime. The rice, paired with the spicy chipotle and black beans is a great side dish and just as awesome stuffed into a burrito or enchilada.

I tripled this recipe just so I would not have half a can of black beans in my fridge and I am glad that I did. I ate this as a side to dinner one night, then added it to some grilled chicken burritos for dinner the following night. Very delicious and versatile.

Chipotle Beans and Rice
Adapted from: Elly says Opa!

Ingredients
1/2 Tbsp. canola oil
1/2 onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
1 bay leaf
1/3 cup uncooked rice
2/3 cup water or broth
1/2 cup black beans
1/2 tsp. oregano
salt and pepper

Directions
Heat the oil in a shallow pot/saucepan that has a tight-fitting lid. Add the onion and cook until tender. Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute. Stir in the rice, and toast it until just a little golden. Add the water (or broth), black beans, oregano, and salt and pepper to taste. Bring to a boil, cover, and then turn the heat down to low. Simmer for about 15 minutes. Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.