Sunday, December 26, 2010

Mexican Beans and Rice

I am a bad blogger. I can't believe it's been so long! I've made stuff but I just haven't taken the time to blog. But I do want to be better so here's to starting back up. I got a new slow cooker for Christmas. My old one was only cooking on high which meant it was burning a lot of stuff. This recipe for Mexican beans and rice comes from my friend Colleen at Cooking This and That. I did my best at replicating it but due to our blizzard and the fact that I had no desire to go out, I substituted and I will say it came out great. The chipotles in adobe sauce gave it that smoky heat Dave and I both love. This was a big hit and very filling with lots of leftovers.

1 cup uncooked regular long-grain brown rice
1 cup frozen whole kernel corn
1/2 cup chopped onion
2 garlic cloves, minced
1 (15-ounce) spicy chili beans or black beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained and chopped
16-18 oz. low sodium chicken broth
2 chipotles in adobe sauce, chopped with about 2 TBSP of the sauce
1/4 cup green salsa

Combine all remaining ingredients except cheese in 4-quart slow cooker. Mix well. Cover; cook on low setting at least 5 hours.

After 5 hours, stir mixture, top with sour cream and sprinkle with Cheddar cheese.

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