* This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Ah, October. Not just the arrival of cooler weather (even here in CA I’m ready for some relief), but Hispanic Heritage Month! (Did you know that the month is celebrated from Sept 15th to Oct 15th? I had no idea.) Of course, the first thing *I* think of when I think of Hispanic Heritage? FOOD. I spent most of my childhood watching my mom making latin food: arroz con pollo, enchiladas, tamales. Now that we’re older, my sisters and I have taken over the recipes and added new twists, both because it’s a fun hobby and out of necessity. One of my brothers-in-law is vegetarian- certainly not a problem in general, but I have to agree that our Mexican entrees generally revolve around meat.
Every year, we gather in a sister’s kitchen and whip up a huge batch of tamales for the holidays. To accommodate a vegetarian diet, we make a vegetarian filling that often consists of squash, beans, and/or peppers. (Not to get ahead of myself, but the vegetarian versions are often so delicious they’re gone first!) I decided to partner with La Morena and #CollectiveBias to share a twist on our favorite recipe- a veggie mixture atop a chipotle pepper and adobe sauce rice!
In order to make these rice bowls, you’ll need to pick up two items: a 7oz can of La Morena Chipotle Peppers in Adobo Sauce and a can of La Morena sliced jalapeno peppers. This may seem a bit silly, but that orange color is so bright and fun- I love it! (Not to mention, it makes the cans super easy to spot in the aisle.)
- 1 cup rice
- one to two tablespoons olive oil
- 1/2 an onion, chopped
- 1 can vegetarian broth (14.5 oz)
- 1/4 cup water
- 1 can La Morena Chipotle Peppers in Adobe Sauce
- 1/2 onion, chopped
- 2 medium zucchinis, chopped
- 1 can of black beans (drained and rinsed)
- 1 cup corn (frozen, canned or fresh)
- 1 teaspoon garlic salt
- 1/4 teaspoon cayenne
- 1 can La Morena Sliced Jalapeno Peppers
- In a saucepan, heat a tablespoon or two of olive oil.
- Add onions and cook until softened, then add rice to the pan. Toast the rice until it's aromatic and slightly brown.
- Add broth and water to the pan. While waiting for the liquid to come to a boil, remove two chipotle peppers from your can and chop into small pieces. Try to keep as much of the adobe sauce on the peppers! Add the saucy chopped peppers to the pot, cover and cook for 20 minutes.
- Add onion to a skillet. When the onion turns clear, add chopped zucchini and cook until fork tender.
- Mix in black beans, corn, garlic salt, and cayenne. Stir until blended and heated through.
A quick note about the sliced jalapeno peppers: these babies are AWESOME. The can they come in seems big, but they’re so easy to store in a plastic container in the fridge and go great with all sorts of dishes. They’re the perfect topper to anything from eggs to (wait for it) spaghetti. You might even remember seeing them in Mexican restaurants.
Now that you’ve gotten all your ingredients cooked up, time to assemble the rice bowl! Start with a nice spoonful of rice (look at that broth infused color and tasty bits of peppers!):
Next up: a big serving of the veggie mixture!
Now you just need to top with some of the sliced jalapeno peppers (chopped) and a squeeze of lime.
(Oh, you were hoping for a fun gif showing you how? OK!)
Although the recipe makes 3-4 bowls depending on your appetite, don’t forget that any leftover topping makes an excellent for filling for your usual Mexican recipes- think tacos, tamales, enchiladas!
Wondering where to find the #VivaLaMorena products? I drove over to my local Food For Less since I know they have a great selection of ethnic food products. La Morena is super easy to find on the shelf!