Low Calorie Main Dish Vegetarian

Chipotle Black Beans with Mexican Rice

June 5, 2014

I do the happy dance when I find recipes for my favorite foods, but that are healthier versions. It’s like having your cake and eating it, too! I love beans and rice, especially when I can swirl them with a dollop of creamy, cool sour cream. When I go to Mexican restaurants and the combo comes with only one, it’s the toughest decision deciding between the two. I really could just eat a large plate with both and call it dinner. Now you see why I was so giddy when I tried Chipotle Black Beans with Mexican Rice. It’s a healthier version than what you’ll find in restaurants, but with some major flavor twists.

Chipotle Black Beans with Mexican Rice

So, how’s it taste?

I gotta tell you I was nervous about this one. It’s kind of a lot to put together, although worth it for all the flavor. The rice starts in a skillet and then finishes cooking in the oven, which was what made me worry. It took forever to cook. There’s a homemade tomato sauce that goes in both the rice and beans and it’s really thin. I didn’t think the rice would ever soak up all that moisture. Next time I’ll cook the rice in a saucepan and forget the oven part. Same with the beans in that I thought they’d be super runny and never thicken, but they eventually did. Even though the cooking had me a little flustered, I knew the flavor would be outstanding. The rice is cooked with the simple tomato sauce, garlic, jalapeΓ±o, broth, and tomato paste. The beans get their big flavor from more of the homemade tomato sauce, cumin, chili powder, and chipotles. Both went together so well and of course, I topped my servings with sour cream! A bit of cilantro brightens the dish, too.

This is another great recipe that comes from the Everyday Healthy ebook. I’ve really enjoyed every dish I’ve made from it so far. I have found a few tweaks here and there to the calorie count, but mostly to my benefit. For instance, this recipe is four servings, but it’s way too much food that way. I easily got six out of this recipe, so that lowered the calorie count. There’s so much variety in the type of dishes, I can’t wait to try more. If you’d like to get the recipe for this dish or the Pra Ram Long Song, check out Everyday Healthy. You can view the full recipe I adapted for Moroccan Salad with Cilantro Orange Dressing for a sample. Happy healthy eating!

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  • Reply danielle June 5, 2014 at 10:44 am

    I just posted a rice and lentils recipe where I declared my love for rice and beans as well. Youre dish sounds perfect to me.

  • Reply Natalie @ Tastes Lovely June 5, 2014 at 11:05 am

    Oh how I love Mexican food! You sure know how to cook recipes I love Leah! I feel like a real food blogger because I just bought my first can of chipotle peppers for a marinade. They are delicious, and I was thinking I need to find more recipes to use up the extras. You read my mind!

    • Reply Leah Short June 5, 2014 at 1:17 pm

      OMG the flavor from that adobo sauce that the chipotles are in is life-changing. So so good!

  • Reply Olivia June 5, 2014 at 11:55 am

    I love everything about this dish. I wish I could have that for lunch today. Looks very delicious πŸ˜‰

    • Reply Leah Short June 5, 2014 at 1:16 pm

      Thanks Olivia!

  • Reply Isadora @ she likes food June 5, 2014 at 3:05 pm

    I could live on beans and rice! I might want a few corn chips to dip into them though :) I hate having to just choose one, you really can’t have one without the other! Your beans and rice looks so good and so flavorful!

    • Reply Leah Short June 5, 2014 at 3:22 pm

      Agree on the corn chips!

  • Reply Lolly July 12, 2014 at 7:48 am

    Read your blog. Clicked on the link and no recipe. I prefer blogs where you actually do have the recipe. A lot of search time wasted. Do you have a recipe?

    • Reply Leah Short July 12, 2014 at 8:47 am

      Hi Lolly, thanks for your comment. Most of my posts do include a recipe, however if you actually read the post you’d learn that this recipe comes from an eBook “Everyday Healthy.” If you’d like the recipe, get the eBook.

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