Makes 8 servings as a side; 4 servings as a main course
Although traditional dirty rice is decidedly not vegetarian, this variation might have the purists ready to convert. It combines a variety of robust flavors into a dish that would enhance any item that it is served with.
Print
Ingredients
One (15.5 oz) can pinto beans, drained
1/2 cup diced onion
1/2 tablespoon minced garlic
1 tablespoon vegetable oil
1 1/2 cups vegetable stock or water
3/4 cup long grain rice
1 tablespoon tomato paste
1 tablespoon white balsamic vinegar
2 teaspoons minced chipotle in adobo
1 teaspoon cumin seeds
Salt, to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
3/4 cup corn kernels, fresh or frozen
2 tablespoons chopped cilantro
Directions
- Rinse the beans under cold water and drain. Mash the beans with a fork and reserve. In a medium saucepan, sweat the onions and garlic in the oil until translucent, about 2 to 3 minutes.
- Add the rice and sauté briefly.
- Add the stock, tomato paste, vinegar, chipotle pepper, cumin, pepper, paprika, and cayenne. Bring the stock to a boil and cover the pot tightly, turn the heat to low and cook for approximately 15 minutes until rice is tender.
- Fold the mashed beans, cheese, and corn into the rice, and garnish with cilantro.
