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servings:

Arroz Cremoso y Frijoles en Tres Sabores Clásicos

• 2 medium fresh poblano peppers (for the red chile version, choose red poblanos, red Anaheim/New Mexicos, red pimentos or red bell peppers)
• 3 tablespoons olive oil
• 1 medium white onion, cut into 1/4-inch pieces
• 1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here)
• 3 cups chicken or vegetable broth (2 cups if using a pressure cooker)
• Salt
• 1 to 2 canned chipotle chiles en adobo, stemmed, seeded and finely chopped
• 2 tablespoons chipotle canning sauce
• 1 tablespoon paprika, preferably smoky Spanish paprika
• 1/2 15-ounce can white beans, drained
• 1/4 cup chopped sundried tomatoes, rehydrated for 15 minutes in about 1/4 cup white wine, beer or water
• 4 unpeeled garlic cloves, roasted in a dry skillet over medium heat for about 15 minutes until soft, peeled and finely chopped
• 1/2 15-ounce can black beans, drained
• 3/4 cup chopped fresh herbs (I usually use half cilantro, half parsley) OR 1/4 cup Green Chile Adobo (recipe below)
• 1/3 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
• 1/2 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained

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