Creamy Chipotle Rice Bowl!
This Creamy Chipotle Rice Bowl is one of my favourite dinners lately. I was making rice, seasoned black beans with mushrooms, sauteed chipotle peppers, and cashew cream garlic sauce separately and loading it all into a bowl, so I decided to try combining all four elements together into one easy dish. It results in a creamy and filling chipotle rice dish loaded with flavour.
This dish combines:
Steamed Rice
Seasoned Black Beans with Mushrooms
Chipotle Peppers and Onions
Cashew Garlic Cream Sauce
You end up with a super easy dish that’s ready in minutes and perfect for meal prep. It’s filling and nutritious. The black beans and cashews provide complex carbohydrates, protein, and healthy fats. I like to serve this dish with some steamed garlic veggies, like broccoli or asparagus.
For more dinner ideas, try my Chipotle Taco Pasta, Cashew Rice Bowl, or Cheesy Broccoli Rice Casserole.
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Creamy Chipotle Rice Bowl
Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 2-3 cloves of garlic minced
- One 8oz package of mushrooms diced
- One medium bell pepper diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Two 540 ml cans of black beans or 1 1/2 cups dried black beans, cooked
- 2 cups dried rice cooked
Garlic Cashew Cream:
- 1 cup raw cashews soaked for 2 hours and drained
- 1 1/4 cup water
- 3/4 teaspoon chipotle powder
- 1 teaspoon smoked paprika powder
Instructions
- Heat olive oil in a large pot over low-medium heat. Add the diced onion, minced garlic, diced mushrooms and peppers, salt, and pepper. Sauté over low-medium heat for 10-12 minutes, until soft. Add the cooked black beans and cooked rice and stir to combine. Remove from heat.
- To prepare the garlic cashew cream, add your soaked and drained cashews, water, chipotle powder, and smoked paprika to a small blender. Blend on high until fully smooth. Add the cashew cream to your pot of rice and beans. Stir until combined.
- Serve immediately. Garnish with avocado, cilantro, or salsa if desired.
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