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Creamy Rice and Beans in Three Classic Flavors
EPICURIOUS17Ingredients
65Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 poblano peppers (medium fresh, for the red chile version, choose red poblanos, red Anaheim/New Mexicos, red pimentos or red bell peppers)
- 3 Tbsp. olive oil
- 1 medium white onion (cut into 1/4-inch pieces)
- 1 cup medium grain rice (you can use Arborio or any other risotto-appropriate rice here)
- 3 cups chicken broth (2 cups if using a pressure cooker)
- salt
- 2 chipotle chiles en adobo (canned, stemmed, seeded and finely chopped)
- 2 Tbsp. chipotle (canning sauce)
- 1 Tbsp. paprika (preferably smoky Spanish paprika)
- 7.5 oz. white beans (drained)
- 1/4 cup sundried tomatoes
- 1/4 cup white wine
- 4 garlic cloves (unpeeled, roasted in a dry skillet over medium heat for about 15 minutes until soft, peeled and finely chopped)
- 7.5 oz. black beans (drained)
- 3/4 cup chopped fresh herbs (I usually use half cilantro, half parsley OR 1/4 cup Green Chile Adobo, recipe below)
- 1/3 cup queso añejo (grated Mexican, or other garnishing cheese such as Romano or Parmesan, optional)
- 7.5 oz. beans (white, aka Cannellini, Navy or Great Northern, drained)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium530mg22% |
| Potassium960mg27% |
| Protein16g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber10g40% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C25% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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