1CupDry RiceAbout 3 Cups cooked rice- either white or brown will work
1CupRed Bell Peppersmall dice
1Large Clove of Garlicminced
2-15ozCans Pinto Beansdrained and rinsed
Salt and Pepper to taste
Tear the chiles into small pieces and put into your blender. Bring 1 cup vegetable stock to a simmer and pour into your blender over the chiles. Let sit for 15 minutes. Add the remaining ingredients and blend on high for about 1 minute or until everything is well combined and mostly smooth. Either use immediately or transfer to a jar and store in the refrigerator for up to a week.
For the rice and beans: Cook your rice according to package directions. You will get about 3 Cups cooked rice from 1 Cup dry rice. Set aside.
In a large sauté pan over medium high heat, combine onions and bell peppers and a pinch of salt. Cook for 5-7 minutes or until the vegetables are cooked through and starting to brown. Add garlic and cook for 1 more minute.
While the vegetables are cooking combine the water and cornstarch in a measuring cup, stirring to dissolve the starch. Reduce heat to medium and add the chile sauce. Cook for about one minute, then add the water and cornstarch mixture slowly while stirring everything together with a wooden spoon.
Add the beans, turn heat to low and simmer for about 5 minutes. Lastly add the cooked rice, gently folding it in to the bean mixture. Top with chopped cilantro and serve with your favorite toppings. But may I suggest a squeeze or lime, avocado, chopped tomato and more cilantro?
** I use pinto beans but whatever you like or have on hand will be great here. Or if you cook your own the amount of beans will be about 3 cups.