I took a road trip to my alma mater earlier this year, the University of Missouri (aka Mizzou) in Columbia, Missouri. While I was there I rediscovered one of my favorite veggie hangouts, a restaurant called The Main Squeeze. That’s where I used to order one of the few dishes I could afford at the time, beans and rice. Now that I’m done with grad school, I still like to save money (and time) when I can so I made my own version of this dish. This recipe has it all – it’s easy to make, easy on the pocketbook, and easy to eat (because it’s so good). I added a little zest and called it Chipotle Spiced Beans and Rice.
I finished my bachelor’s degree the hard way — at night school. For some reason, the traditional approach didn’t work for me…or my pocketbook. My parents weren’t able to give me any support for college, so I got a full-time job and worked for a company that helped pay my tuition. Even though I was working full-time, I still took 30 hours of classes at night one year.
I’m tired just thinking about that now!
So when the opportunity came to get my master’s degree, I wanted to do it the right way. I quit my job and went to school full-time. I even included a couple of classes abroad…something I wish I could have done as an undergrad.
I actually love school. I may not be taking college courses now, but I consider myself a student of life. I’m always looking for ways to learn and grow, including learning to make my own version of that college town veggie restaurant favorite, Chipotle Spiced Beans and Rice.
And it’s more than just a good looking entree, because beans coupled with rice make a complete protein. It’s my favorite recipe to throw on the stove after a long day. Throw the beans on to simmer and the next thing you know, you’re ready to eat.
Chipotle Spiced Beans and Rice
- 3 cups cooked short grain brown rice
- 1 tablespoon lime juice
- 1 onion, chopped
- 1 tablespoon olive oil
- 3 15 oz cans pinto beans, rinsed and drained
- 1 cup water
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 – 2 teaspoons Mrs. Dash Chipotle Seasoning
- 1 cup vegan mayo
- Salt and Pepper to taste
- Top with sliced avocado (optional)
- Pour the lime juice over the cooked brown rice. Stir and set aside.
- In a dutch oven pan, cook the chopped onion with the olive oil over medium heat, until the onions become tender, about 5 minutes.
- Add the beans, water, and garlic. Stir to combine.. Place a whole bay leaf on top. Cover and cook over low heat. I let mine simmer for an hour because I had plenty of time. If you don’t have the time, you can kick up the heat a little and simmer for 30 minutes. Either way, the goal is to cook down the liquids until the beans are in a thick sauce.
- In a small bowl combine the mayo and Mrs. Dash Chipotle Seasoning. Stir until combined.
- A note on salt. I don’t add any salt to this recipe while I’m making it. That way each person can add salt and pepper to their individual serving to suit their tastes.
- To serve, remove the bay leaf and then place about 1 cup of brown rice in a bowl, cover with a generous portions of beans, and drizzle with the chipotle Mayo mixture.