Adobo Rice and Beans

Hello flavor!! This quick (and robust) recipe is incredibly easy thanks to a little jar of store-bought adobo sauce. Here's how I did it: After toasting the rice (to add a little nuttiness), I infused the cooking liquid with adobo sauce, a bold combination of chili peppers and spices. The black beans, added towards the end, turn the dish into something truly outstanding and rich. Not sure about adobo sauce? 

Here's a quick adobo primer: From Food & Wine: The term adobo is derived from the Spanish word adobar, meaning marinade. The practice of marinating meat in a flavorful mixture made from vinegar, salt, garlic, paprika, and oregano was common to Spanish cooking. Spanish colonists gave the name “adobo” to the cooking method indigenous to the Philippines, as their marinades were so similar. Today, Spanish adobo typically refers to the sauce, an intensely flavored and red, due to the paprika, containing chipotle chiles that have been stewed in the basic adobo marinade mixture. This adobo is sold by brands like La Costeña in jars or cans at most grocery stores, labeled something along the lines of “Chipotle Peppers in Adobo Sauce.”

Primer done, now what? As you may have noticed from the text above, adobo sauce often contains chipotle chilies, making it a pretty spicy blend of sauce and whole chilies. That's fine, but I wanted to make this dish without heat - I served hot sauce on the side. Good news! You can find adobo sauce, without the chilies! Here's the brand I found: 

This particular variety is more of a paste, and it's made with (get this) crackers, chili peppers, sesame seeds, peanuts, sugar, and spices. It reminds me of a classic mole sauce. The label suggests combining the paste with water or broth, making it perfect for the recipe below; the rice is cooked in broth anyway. If you want a spicier dish, feel free to use the sauce from a can of chipotle chilies in adobo. 

Side dish suggestion: I served these rice and beans with my Crunchy Beef Tacos and it was an awesome combination! 

Adobo Rice and Beans

2 teaspoons olive oil
3/4 cup long grain white rice
2 cups chicken broth, beef broth or water
2 tablespoons adobo sauce
15-ounce can black beans, rinsed and drained
Salt and ground black pepper
Fresh cilantro, optional

Heat the oil in a medium saucepan over medium-high heat. Add the rice and cook until lightly toasted, about 30 to 60 seconds, stirring constantly. 
Add the broth and adobo sauce and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes, checking and stirring every 5 minutes to make sure the sauce isn't sticking - yes, I know this goes against all other rice recipes, but the adobo sauce is thick. 
Stir in the beans, cover and cook for 5 more minutes, until the liquid is absorbed. 
Season to taste with salt and pepper. Top with fresh cilantro before serving. 

Serves 4