Ancho Chili beans and rice

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 140.2
  • Total Fat: 4.7 g
  • Cholesterol: 3.3 mg
  • Sodium: 512.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.5 g

View full nutritional breakdown of Ancho Chili beans and rice calories by ingredient
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Introduction

Ancho chili powder is a light smoky chili powder that lends itself well to a variety of foods, including this easy and versatile rice dish. However, this recipe works well with any chili powder from chipotle to Pasilla Negro - depending on how hot and spicy you like things. It also reheats beautifully and keeps in the fridge for a week if well sealed. Ancho chili powder is a light smoky chili powder that lends itself well to a variety of foods, including this easy and versatile rice dish. However, this recipe works well with any chili powder from chipotle to Pasilla Negro - depending on how hot and spicy you like things. It also reheats beautifully and keeps in the fridge for a week if well sealed.
Number of Servings: 14

Ingredients

    Olive Oil, 3 tbsp
    Butter, salted, 3 tbsp
    Bay Leaf, I usually use 2 whole leaves
    Pepper, red or cayenne, 1.5 tsp
    Ancho Chili powder, 1 tbsp (or more - we like more)
    ground cumin 1 tbsp (or more - we like more)
    Salt, 1 tsp
    La Victoria Salsa Suprema, Medium, 16 oz jar
    Bush's, Black Beans, 1 regular can drained
    Beans, pinto, 1 regular can drained
    White Rice, long grain, 3 cup
    Water, tap,5 cups

Directions

In a large high-side skillet or kettle heat oil and butter over medium-low heat until melted.

Add bay leaf, crushed red pepper, Ancho Chili powder (or whatever kind you have) and cumin to the oil and butter, stir and turn heat to low. Allow spices to infuse the oil for 3-4 minutes stirring occasionally.

Return oil to medium heat and add the rice and salt, stir to coat and then toast lightly -- takes about 4 minutes stirring occasionally so it doesn't burn.

Raise temperature to medium high heat and add the jar of salsa and the water, stir well and bring to a boil. Once boiling, turn heat to simmer, cover rice and cook 10 minutes - stirring once 1/2 way through. After 10 minutes add the drained beans, return cover and allow rice to finish cooking - 10 -15 minutes, stirring occasionally until nearly all the water has been absorbed and the rice is tender. Remove from heat and allow to stand 10 minutes with the lid on.

Serve with pita bread, corn chips, taco shells, whole-grain tortillas...etc and your favorite toppings. We like light sour cream, cheddar cheese,olives and extra tomatoes!


Number of Servings: 14

Recipe submitted by SparkPeople user PAIDIA.

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