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Categories:
vegetable oil tomato paste paste chili powder oregano salsa three hominy long grain white rice cider vinegar tortilla chips
Viewed: 2 - Published at: 6 years agoIngredients
- 3 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 1 chipotle in adobo, smashed with a fork into a fine paste
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- Two 16-ounce jars mild salsa (about 3 1/2 cups)
- Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
- One 15-ounce can hominy or corn, drained (but not rinsed)
- 1 cup long-grain white rice
- 1/4 cup cider vinegar
- Serving Suggestions: Tortilla chips and sliced pickled jalapenos
Method
- Heat the oil in a medium pot over medium-high heat.
- Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds.
- Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute.
- Stir in the salsa and 1 1/4 cup water.
- Stir in the beans and hominy.
- Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid.
- Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes.
- Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute.
- Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili.
- Serve with pickled jalapenos and tortilla chips, if desired.
