Polly’s Chipotle Brown Rice with Corn & Pinto Bean Salsa

Wanna make a dish that is healthy, vegetarian, low fat, delicious and easy?

You can add rotisserie grilled chicken slices to the dish to please the carnivores, but I am happy with it this way.

Cook some long grain brown rice in a sauce pan except add some Tostitos Chipotle Salsa for one cup of the water. Adjust the liquid accordingly and watch the pan to make sure it doesn’t boil over.

Once the rice is cooked. You can also cook it in a slow cooker, but will take much longer.

For the Chipotle Corn Salsa simply mix one 15 oz can each of pinto beans and corn that have been rinsed in a colander, to wash off the added salt that makes them so HIGH in sodium.
One of my many handy, dandy tricks!

Pour more Chipotle Salsa on the beans and corn and refrigerate overnight, if desired, if made ahead.

Simply pour the corn & bean salsa over the rice. For richness add some shredded cheddar or Monterey Jack.


Polly Motzko




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