Chipotle Rice and Black Beans

Chipotle Rice and Black Beans
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.
Source: Elly Says Opa
Chili GravyIngredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teasponns ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it’s available)
2 tablespoons chile powder
2 cups chicken broth (or water)
Directions:
-Heat the oil in a skillet over medium-high heat.
-Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
-Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
-Add chicken broth or water, mixing and stirring until the sauce thickens.
-Turn heat to low and let sauce simmer for 15 minutes.
-Add water to adjust the thickness.
Makes 2 cups.
Source: Homesick Texan
To assemble the enchiladas:
-Preheat oven to 400°.-Cover the bottom of a 13×9 baking dish with 1/2 cup chili gravy.-Heat tortillas (corn or flour) over stovetop or in microwave.-Fill each tortilla with chipotle rice and beans (how much will depend on the size of your tortilla).-Place in baking dish seam side down and cover with remaining chili gravy.-Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.

March 30, 2009. Main Dishes, Rice, Tex-Mex. 4 comments