Mexican Style Chipotle Rice With Peppers, Tomatoes And Black Beans

A Mexican vegetarian recipe perfect for the family.

Now let’s go Mexican this time. This Mexican style rice is a great vegetarian recipe that you can serve for lunch or dinner on a weekend, when everybody is at home relaxing.

This recipe uses Chipotle paste which is readily available in any supermarket. It usually comes in a jar. For those who are not familiar with chipotle, it is a mild and smoky chili.

One thing I love about chipotle being in paste form is that I could adjust the amount I want to have on my dish based on my liking and of course on my family’s preference. Since it is rice, you can have it as is, but my hubby and I love having it on tortillas. Either ways, we still love having this recipe kept coz it really gives you that Mexian feel on your dish.

And just like any other recipe, you can always find ways to amend whatever you feel like amending to suit it to your taste.

Check out the recipe below.

Mexican Style Chipotle Rice With Peppers, Tomatoes And Black Beans



1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2-1 tsp chipotle paste, to taste
1 red pepper, diced
1 x 400g tin of chopped tomatoes
1 x 400g tin of black beans
160ml boiling water or stock
160g basmati rice



Click on the NEXT button for the instructions.


Heat the olive oil in a large non-stick pan over a medium heat. Add the onion, stir well, reduce the heat to medium-low and cover. Cook, stirring occasionally for ten minutes or until the onion is soft and translucent. Add the garlic and chipotle paste, stir well and cook for a further minute. Add the pepper and cook for another ten minutes, stirring occasionally, until the pepper is cooked.


Pour in the tomatoes, beans, rice and boiling water or stock. Bring to the boil, then cover and cook on a low heat for 18-20 minutes until the rice is cooked through and most of the liquid has gone.


Serve warm.