spicy mexican beans and rice

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It’s been a long road since I shared something vaguely similar to this recipe, well over six years ago. At the time, I said that I had a goal to make more crockpot recipes. Since then, I have made exactly three crockpot recipes worth sharing, and one of those I’ve never made again. In general, I’m more into low-and-slow oven cooking than crockpotting. Heck, I recently even made “crockpot” pulled “pork” (it was venison; still delicious) in the oven.

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The long road of not-crockpotting has led me to adapt my old favorite crockpot recipe for the stove. The way the original recipe is written, with bone-in chicken thighs, the crockpot is a good choice. However, I always make this as an easy, healthy, vegetarian weeknight meal, leaving the chicken out. Why spend 10 hours, the whole day when I’m away for work, slow-cooking canned beans with some seasonings?

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So instead of adapting stovetop or oven recipes for the crockpot like most people do, I’ve adapted a crockpot recipe for the stove. I replaced the chicken soup mix with aromatics and spices, the chicken with a greater variety of beans, and the fresh tomatoes with canned tomatoes (in season year round!). It really isn’t any harder than the crockpot recipe was, and it tastes just as good.  With this new crockpot-less recipe, it might be time to retire my crockpot entirely.  Surely I can think of another fun new kitchen tool that I don’t really need to take up that cabinet space, right?

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Printer Friendly Recipe
Spicy Mexican Beans and Rice

8 servings

2 tablespoons vegetable or olive oil
1 large or 2 small to medium onions, diced
salt
4 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon oregano
½ cup green chile, roasted, peeled, and diced
2 chipotle chiles, minced
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14-ounce) diced tomatoes
1 cup chicken broth
juice from 1 lime
6 cups cooked rice from 2 cups uncooked rice
cilantro, minced
optional toppings: queso fresco or cheddar cheese, diced avocado, Greek yogurt or sour cream

Heat the oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until just beginning to brown at the edges, about 8 minutes. Add the garlic, chili powder, cumin, and oregano; cook, stirring constantly, until fragrant, about 30 seconds. Add the green chile, chipotle chiles, beans, tomatoes, and broth; cover, bring to a simmer, then reduce the heat to low and lightly simmer until the flavors are blended, at least 20 minutes or up to an hour if you aren’t in a hurry. If the mixture is too liquidy, remove the cover, increase the heat to medium, and simmer until the desired thickness is reached. Taste and add salt if necessary. Stir in the lime juice. Serve over rice, topped with cilantro and other toppings as desired.

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Comments

  1. Nice conversion. In my mind you can have it this way or add a can of diced Mexican tomatoes and have a most wonderful soup. Or flip all the way back to the crock pot with the chicken. Very very tidy as well as delicious!

  2. Such a healthy meal, I like beans dishes a lot.

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