Heart-Healthy Chipotle Rice

Elevate your mealtime with this vibrant and nourishing Heart-Healthy Chipotle Rice recipe! Packed with fiber-rich brown rice, protein-packed black beans, and sweet bursts of corn, this dish is a colorful medley of wholesome ingredients. The smoky heat of chipotle pepper in adobo sauce pairs perfectly with ground cumin and fresh lime juice, creating a bold and satisfying flavor profile. Sautéed onions and bell peppers add a tender crunch, while fresh cilantro delivers a refreshing finish. Ideal as a side dish or a plant-based main course, this low-sodium, nutrient-dense recipe proves that healthy eating can be delicious and hearty. Ready in under an hour, it’s a go-to for anyone seeking a flavorful and heart-smart meal option!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the chopped chipotle pepper in adobo sauce and ground cumin, cooking for an additional 2 minutes until fragrant.

Step 6

Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer.

Step 7

Add the cooked brown rice to the skillet, along with the black beans and corn. Stir to combine all ingredients.

Step 8

Season with salt and ground black pepper, adjusting to taste.

Step 9

Remove from heat and stir in the chopped cilantro and fresh lime juice.

Step 10

Serve warm as a side dish or main course, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	1941.9 grams (1941.9g)

Amount per serving	% Daily Value*
Calories	943

Total Fat 22.70g	29%
Saturated Fat 3.40g	17%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1620mg	70%
Total Carbohydrate 166.70g	61%
Dietary Fiber 35.90g	128%
Total Sugars 31.10g
Protein 35.00g	70%

Vitamin D 0IU	0%
Calcium 310mg	24%
Iron 12mg	67%
Potassium 2522mg	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.

Source of Calories

Fat: 20.2%

Protein: 13.8%

Carbs: 65.9%