Heart-Healthy Chipotle Rice
Elevate your dinner table with this flavorful and nutrient-packed Heart-Healthy Chipotle Rice recipe, perfect for those seeking a wholesome yet bold dish. This vibrant recipe features tender brown rice infused with the smoky heat of chipotle pepper, complemented by a rainbow of sautéed bell peppers, black beans, and sweet corn. With a hint of zesty lime juice and aromatic cilantro, each bite bursts with fresh, lively flavors. Cooked in low-sodium vegetable broth and seasoned with warming cumin, this dish is both heart-healthy and irresistibly satisfying. Ready in under an hour, it’s ideal as a nourishing side or a standalone vegetarian main course. Keywords: heart-healthy chipotle rice, vegetarian, smoky rice dish, healthy recipes, brown rice recipe.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 pepper chipotle pepper in adobo sauce, chopped
- 1 cup low-sodium vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 0.5 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed brown rice and reduce the heat to low. Cover and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it starts to soften.
Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the peppers are tender.
Stir in the chopped chipotle pepper in adobo sauce and ground cumin, cooking for an additional 2 minutes until fragrant.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.
Add the cooked brown rice to the skillet, along with the black beans and corn. Stir to combine all ingredients.
Season with salt and ground black pepper, adjusting to taste.
Remove from heat and stir in the chopped cilantro and fresh lime juice.
Serve warm as a side dish or main course, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 31.1 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
