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Chipotle Beans and Rice


4 or more chipotle peppers 

2 large onions, chopped 

6 cloves of garlic, minced 

3-4 tablespoons of soy sauce, low sodium

1 green bell pepper, diced 

1 red bell pepper, dice 

1 can of diced tomatoes 

1 can of tomato sauce

2 cans of beans, rinsed thoroughly and drained (Use combination of black beans, black-eyed peas, red kidney beans, or pinto beans) 

1.5 cups of rice

Oil or butter

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon oregano

salt and black pepper to taste 

Cilantro leaves (optional) 

Chipotle Beans and Rice


1. Rinse the rice in water and add to a rice cooker or pot. Add three cups of water, teaspoon of salt, and a tablespoon of butter or oil. Stir until salt dissolves in water. Cover the rice and simmer until the rice absorbs all the water. 

2. Soak the chipotle peppers in water until soft.

3. Saute the onions and garlic until soft. Then add the green, red, and chipotle peppers and saute for another five minutes. Add the tomato sauce, diced tomatoes, and beans. Sprinkle and mix chili powder, cumin, oregano, black pepper, and soy sauce. Taste mixture first before adding more salt. You many need to add a half teaspoon of salt. Cover and simmer over low heat for 20 minutes. Stir occasionally.

4. Mix the rice with the tomato and beans until rice is evenly coated. Serve hot and garnish with cilantro. 

Tip: Chipotles are smoked, dried jalapeno peppers. If you cannot find chipotles, just substitute with fresh jalapeno peppers. 

Tip: You can substitute the Mexican seasonings with two tablespoons of Creole seasoning for a more spicy taste.


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