Adobo Rice With Beans And Tomato Recipe

Ingredients for Adobo Rice With Beans And Tomato

• Long Grain And Wild Rice Blend
• 1 ¾ cups chicken stock
• Olive Oil
• 1 tablespoon butter
• Sweet White Onion
• Garlic Clove
• Black Beans
• Diced Tomatoes
• Chipotle Chile In Adobo
• 1 ounce cream cheese, softened
• Extra Sharp Cheddar Cheese
• 2 tablespoons sour cream

How to Make Adobo Rice With Beans And Tomato

1. In a medium saucepan, combine 1 cup long-grain white rice and 1 ¾ cups chicken stock.
2. 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.
3. Remove from heat and let stand, covered, for 5-10 minutes.
4. Fluff with a fork and set aside. Pour off any excess liquid.
5. While rice simmers, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat.
6. Add ½ medium onion, chopped, and 2 cloves garlic, minced, and sauté until tender and golden brown (about 5 minutes).
7. 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.
8. Season the bean and tomato mixture with ½ teaspoon adobo seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper.
9. In a small bowl, combine 1 ounce cream cheese, softened, and 1 teaspoon chipotle powder (or to taste).
10. Stir the cream cheese mixture into the hot rice until well combined.
11. Gently fold in the sautéed beans and tomatoes.
12. Stir in ½ cup shredded cheddar cheese and 2 tablespoons sour cream.
13. Taste and adjust seasoning as needed.
14. Serve hot as a delicious side dish.