I often make this rice as a filling to go in burritos with grated cheese, grated egg, avocado and chopped tomatoes for our vegetarian meals, it also works well with some shredded chicken or left over smokey chilli, recipe in the blog.
For the gluten free free option I use corn tortillas and to make it dairy free use oil instead of ghee.
To use as a make ahead meal I fill the burritos, wrap in foil and reheat gently in the oven later in the day, I also freeze the burritos in their foil, deforst when needed and reheat in the oven.
Makes enough for 12 burritos or serves 6-8 as a side dish.
3 tablespoons ghee/butter
2 brown onions, sliced finely
3 medium tomatoes
2 chipotle chillies in adobe sauce
6 cloves of garlic
juice of 1 lime
2 teaspoons smoked paprika
1 tablespoon dried oregano
2 teaspoons cocoa power
2 teaspoons brown sugar
400g basmati rice
2 x 400g tins kidney beans, drained and rinsed
2 teaspoons salt
Heat the ghee/butter in a large heavy based pan with a well fitting lid.
Add the onions and cook until golden and very soft, this can take 30mins plus.
While the onions are cooking, using a stick blender or processor, whizz the tomatoes, chipotle chillies with adobe sauce, garlic and lime juice to make a paste.
Once the onion is cooked add the paste to the pan with the smoked paprika, oregano, cocoa and brown sugar. Simmer for 5mins.
Add the rice and stir for 30 seconds, add the beans and water, stir and cover.
Bring up to the boil, covered, reduce heat and cook for 15mins covered.
Turn heat off and allow to sit for 10mins, stir well to combine and check seasoning.