Serves 4 to 6 as a main dish
1 medium red onion, chopped
4 garlic cloves, finely chopped
2 tablespoons olive oil
1 bottle (16 ounces) Frontera Rustic Guajillo Salsa
1 cup vegetable broth or water
3 1/2 cups cooked black beans, drained
2 cans (15 ounces each) diced tomatoes, undrained
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt or to taste
1 cup uncooked black Japonica rice, cooked according to package
1 cup fresh or frozen corn kernels, optional
GARNISHES: Shredded Monterey Jack or cheddar cheese; chopped fresh cilantro; chopped green onions, sour cream; sliced pickled jalapeños, hot sauce
Mix the onion, garlic and oil in a 4-quart saucepan or Dutch oven, and set over medium heat. Cook and stir until onions are soft, about 10 minutes. Stir the salsa and broth or water into the pan.
Add the beans, tomatoes and oregano. Partially cover, reduce the heat to medium-low and simmer about 30 minutes. Stir in the rice and optional corn; heat through.
Serve the chili with the garnishes set out in small bowls for each guest to add to his or her liking.
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