Black Bean & Corn Basmati Rice Recipe – Quick Chipotle Flavor

Last Updated on 2 months by Neha Deshmukh

Black Bean & Corn Basmati Rice Recipe – Quick Chipotle Flavor

Hey everyone! I’m so excited to share this recipe with you. It’s a total weeknight winner – quick, flavorful, and surprisingly satisfying. I first stumbled upon a version of this when I was craving something a little different from the usual dal-chawal, and it’s become a regular in my kitchen ever since. It’s a fantastic way to enjoy the delicate aroma of basmati rice with a fun, smoky twist!

Why You’ll Love This Recipe

This Black Bean & Corn Basmati Rice is seriously easy to make. It comes together in under 30 minutes, making it perfect for busy evenings. The chipotle chili powder adds a lovely smoky heat that’s not overpowering, and the combination of sweet corn and hearty black beans is just chef’s kiss. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to whip up this delicious rice dish:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 tsp chipotle chili powder
• 1 cup basmati rice (about 195g)
• ½ cup tomato puree (about 120ml)
• ½ cup bell peppers, sliced
• ½ cup corn kernels (fresh or frozen)
• 1 tsp cumin powder
• 1 tsp oregano
• ¼ tsp white pepper
• 2 cups vegetable stock (about 480ml)
• Black beans (about 1 cup/170g)
• Fresh cilantro, for garnish
• Sour cream, for serving (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Basmati Rice: This is key! Basmati has a beautiful fragrance and fluffy texture that really shines in this dish. I prefer the aged basmati for the best results.
• Chipotle Chili Powder: This is where the magic happens. It adds a smoky, slightly sweet heat. You can find it in most supermarkets, or online.
• Spice Levels: Now, spice tolerance is a very personal thing! In India, we have so many regional variations in how spicy we like things. Feel free to adjust the chipotle chili powder to your liking. Start with ½ tsp if you’re unsure, and add more to taste. You can also add a pinch of cayenne pepper for extra kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 30 minutes. This helps it cook up nice and fluffy. Once soaked, drain it well and set aside.
2. Heat the olive oil in a pressure cooker over medium heat. Add the chopped onion and sauté until it becomes translucent and softened – about 5 minutes.
3. Pour in the tomato puree and cook for another 2-3 minutes, stirring occasionally, until it thickens slightly.
4. Now, add the sliced bell peppers, corn kernels, cumin powder, oregano, chili powder, white pepper, and salt. Give everything a good stir and cook for a minute or two to release the flavors.
5. Add the drained basmati rice to the pressure cooker and sauté for 2-3 minutes. This toasts the grains a little, which adds a lovely nutty flavor.
6. Pour in the vegetable stock and add the black beans. Give it all a good mix.
7. Close the lid of the pressure cooker and cook on medium heat for 2 whistles. Once cooked, let the pressure release naturally. Don’t try to force it open!
8. Once the pressure has released, fluff the rice with a fork. Garnish generously with fresh cilantro and serve with a dollop of sour cream, if you like.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the soaking step for the rice! It really does make a difference.
• If you don’t have a pressure cooker, you can make this in a regular pot – see the FAQs for details.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the sour cream garnish. It’s delicious without it!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustments: As mentioned before, adjust the chipotle chili powder to your liking.
• One-Pot Meal Options: Add some cooked chicken, shrimp, or tofu to the pressure cooker along with the rice for a complete one-pot meal. My friend, Priya, loves adding grilled chicken to this!

Serving Suggestions

This rice is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• Grilled vegetables
• A simple salad
• Your favorite Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! This rice reheats beautifully, making it perfect for meal prepping lunches for the week.
• Can I use a different type of rice? While basmati is my preference, you can use long-grain rice if you don’t have basmati. You may need to adjust the cooking time and liquid accordingly.
• How can I adjust the heat level of this dish? Start with less chipotle chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What are some good protein additions to this rice? Grilled chicken, shrimp, tofu, or black beans all work well.
• Can I cook this on the stovetop instead of in a pressure cooker? Yes! Bring the vegetable stock to a boil, add the rice and other ingredients, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.