Chipotle Red Beans and Rice

Chipotle Red Beans and Rice is a favorite of mine and a very easy dish to throw together if you have canned or cooked kidney beans on hand.

Chipotle Chili is a smoked dried jalapeno. I love the smokey taste of the pepper and am quite liberal while using it as we love spicy food. It is the Chipotle Chili powder that gives my rice its red color rather than the tomatoes. If you search up a recipe for Red Beans and Rice you will come up with many different versions. Most predominant factor though you will notice is that lot of tomatoes are used, in different forms like a concentrated paste, a sauce or just tomatoes themselves. I tend to use less tomatoes in my recipe.


I have also used the the short grain Sona Masoori as I was out of long grain rice.  I have used home cooked red beans rather than the canned variety, but you can used the canned ones too.  It doesn’t really matter if you use the darker or lighter kidney beans. I tend to change the beans I use ever so often.



First saute the onions then add the tomatoes and green chili. I have used Thai green chili split lengthwise. These are optional. Did I mention we like our food hot and spic?   Hopefully I did  :).



Next add in the Chipotle Chili powder. I used two teaspoons here but my recipe is going to suggest only half that amount. If you don’t like heat in your food I’d suggest halving the amount again.


Next add the beans and rice and saute for a few minutes.  Then add the water and cook for 15 to 20 min or until water is all absorbed on medium heat.  Mix in chopped cilantro and serve warm.

This is my entry for the Blogging Marathon being hosted by Srivalli on her Blog Spice Your Life.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77



  • 1 cup rice
  • 2 cups water
  • 1 1/2 cups cooked or canned red beans
  • 1 medium onion chopped
  • 1 tomato chopped
  • 1 tsp chipotle chili powder
  • 2 thai green chili (optional)
  • 1 cloves garlic mined
  • – salt to taste.
  • 2 Tbsp oil
  • 2 tbsp chopped Cilantro for garnish


  • Heat the oil in a pan and saute onions till translucent.
  • Add the garlic, tomato,green chill and salt. Cook for about 2 more minutes. The tomatoes should soften up.
  • Add the Chipotle powder, then stir in the rice and beans.
  • Add 2 cups water and bring to a boil. Reduce heat to medium and cook for 15 to 20 min or till the water is all absorbed.
  • Allow to stand for 5 min and then gently fold in the chopped cilantro.
  • Serve warm.


  • To make it more hearty you can always ass some cooked sausage or chicken to the meal.

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