Ingredientes para Adobo Rice With Beans And Tomato
- 1 cup long-grain white rice
- 1 3/4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon chipotle powder
- 1 ounce cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sour cream
- 1/2 teaspoon adobo seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Cómo preparar Adobo Rice With Beans And Tomato
- In a medium saucepan, combine 1 cup long-grain white rice and 1 ¾ cups chicken stock.
- Bring to a boil over medium-high heat, stir once, cover, reduce heat to low, and simmer for 45-55 minutes, or until most of the liquid is absorbed.
- Remove from heat and let stand, covered, for 5-10 minutes.
- Fluff with a fork and set aside. Pour off any excess liquid.
- While rice simmers, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat.
- Add ½ medium onion, chopped, and 2 cloves garlic, minced, and sauté until tender and golden brown (about 5 minutes).
- Stir in 1 (15-ounce) can of kidney beans, rinsed and drained, and 1 (14.5-ounce) can of diced tomatoes, undrained. Cook gently for 5-7 minutes, until most of the liquid has evaporated.
- Season the bean and tomato mixture with ½ teaspoon adobo seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- In a small bowl, combine 1 ounce cream cheese, softened, and 1 teaspoon chipotle powder (or to taste).
- Stir the cream cheese mixture into the hot rice until well combined.
- Gently fold in the sautéed beans and tomatoes.
- Stir in ½ cup shredded cheddar cheese and 2 tablespoons sour cream.
- Taste and adjust seasoning as needed.
- Serve hot as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
42g
Carbs
7g
