Baked Rice & Pinto Beans with Chipotle Dressing
From: Ian Seddon's Cookbook
🥘 Ingredients
- dried oregano 1 tsp
- ground cumin ½ tsp
- smoked paprika ½ tsp
- white jasmine rice 1 ¼ cup
- bay leaves 2
- Kosher
- low-sodium vegetable broth 34 tbsp
- pinto beans 1
- cilantro 1 ½ oz
- extra virgin olive oil 3 tbsp
- shredded cabbage labeled “Baked Rice” from 6 cup
- medium bell pepper 1
- jalapeños or fresno chile pepper 1-2
- large lime 1
- pure maple syrup or agave nectar 2-3 tsp
- vegan chorizo or vegan sausage/beef 8-12 oz
- Chipotle Sauce 0.67 cup
Spices for Rice
Not a fan of cilantro? Omit it. For heartier appetites, use 12 oz of vegan chorizo. If you bought extra pinto beans instead of vegan chorizo, add your extra 1 can of drained and rinsed pinto beans to the rice before you put it in the oven; you will likely need to season the finished dish with more salt and lime juice. If you bought vegan sausage/beef, cook according to the instructions in step 6(b) (if your sausage doesn’t crumble, just slice it). Add taco seasoning (or smoked paprika, chili powder, and cumin) to taste toward the end of cooking the vegan sausage or beef. No-oven option: Cook your white rice using a rice cooker, Instant Pot, or saucepan. Heat up a frying pan over medium heat with a glug of olive oil; toss the pinto beans to coat in the oil and season with salt and pepper. Once warm, transfer to a bowl. Use the same pan to cook the chorizo over medium-high heat, adding a bit more oil as needed. Assemble the dish with warm rice, beans, and chorizo. Dollop some Creamy Chipotle Dressing on top, add a squeeze of lime, and garnish with chopped cilantro. Serve the slaw on the side. Storage: Store leftover rice, beans, and chorizo in the fridge, separately from the Creamy Chipotle Dressing, for about 3 days (if desired, store the chorizo separately so you can reheat it in a frying pan over medium-high heat with a touch of oil to crisp it up). The slaw will be okay for about 1 day, so it’s best to make only as much slaw as you can eat. To reheat the rice, beans, and (if not stored separately) chorizo, add to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through, or reheat in a frying pan with a touch of oil over medium heat until warm. Top with Creamy Chipotle Dressing, chorizo if stored separately, and freshly made slaw before serving. If you have any, add on chopped cilantro and a squeeze of lime juice. Nutrition boost: For more veggies, top this dish with pico de gallo, chopped tomatoes, or charred corn; or, serve grilled corn on the cob on the side.
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1Prepare: dried oregano , ground cumin , smoked paprika .
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2Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to a container.
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3Label and store on the counter or in your pantry for up to 6 months.
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4Gather: white jasmine rice , bay leaves , Kosher salt and freshly cracked black pepper, low-sodium vegetable broth , pinto beans , cilantro , Spices for Rice (2 tsp) (from meal prep), extra virgin olive oil , shredded cabbage labeled “Baked Rice” from . For the slaw veggies (from vegetable prep): medium bell pepper , jalapeños or fresno chile pepper , large lime , pure maple syrup or agave nectar , vegan chorizo or vegan sausage/beef , Chipotle Sauce .
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5Arrange a rack in the middle of the oven and preheat to 475ºF / 245ºC.
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6In a 13x9” (3.3 L) baking dish or similar casserole-style pan, add the rice, bay leaves, 1 1/2 tsp kosher salt, and a generous amount of pepper.
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7Add the broth to a microwave-safe jar or bowl. Heat for 3-4 minutes , or until very hot and near boiling. Or, bring to a boil in a saucepan on the stove.
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8Meanwhile, drain and rinse the pinto beans. Chop off any tough stems from the cilantro. Set aside a small handful of cilantro for the garnish.
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9Pour the hot broth on top of the rice, then add the Spices for Rice. Add the beans and olive oil and stir to combine. Arrange the cilantro sprigs on top and carefully press down to submerge into the broth. Cover the pan tightly with foil (or with a lid if the pan has one). Bake in the oven for 18-20 minutes , or until the liquid is absorbed and the rice is tender.
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10While the rice bakes, prepare your side salad (if you’re making one) and vegan chorizo (or if you plan to let the rice rest in step 7, you can cook the chorizo then). Slaw: In a medium bowl, combine the cabbage with the Slaw Veggies, 2 tbsp lime juice, and 2 tsp maple syrup. Taste, seasoning with kosher salt (about 1/2 tsp) and pepper to taste. Add more lime juice or maple syrup until it tastes tangy and just slightly sweet. TIP: If saving leftovers, make just as much slaw as you will eat. Chorizo: To cook the vegan chorizo, heat a frying pan over medium-high heat with a touch of oil. Discard any casing around the chorizo, and crumble into the pan. Sauté for about 4-6 minutes , or until browned and a bit crisp, then take off the heat.
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11When the rice is done, remove the pan from the oven. Pick out the bay leaves and cilantro (or keep the cilantro in). If you have time, rest for 10 minutes to allow the flavors to meld together. In the meantime, chop the reserved cilantro (and see step 6b to brown the chorizo if you haven't done so yet).
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12Divide the rice and beans across bowls and top with the chorizo. Spoon timer tbsp of the Chipotle Sauce onto each bowl. Serve with your side salad, if you made one.