Adobo Rice With Beans And Tomato

• 1 cup long grain and wild rice blend
• 2 1/2 cups chicken stock
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small sweet white onion, diced
• 1 garlic clove, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 chipotle chile in adobo, seeded and chopped
• 4 ounces cream cheese
• 1/4 cup extra-sharp cheddar cheese, shredded
• 1/4 cup sour cream

1. Combine rice and chicken stock in a medium saucepan. Bring to a boil, stir once, cover, reduce heat and simmer 45 - 55 minutes or until most liquid has been absorbed. Remove from heat and let stand, covered, 5 - 10 minutes more. Pour off any remaining liquid if necessary.
2. Meanwhile, heat oil and butter in a medium skillet and saute onion and garlic over medium heat until tender and golden. Add beans and tomatoes and cook gently until most tomato liquid is cooked off. Season to taste.
3. Combine chipotle and cream cheese. Stir into hot rice until well mixed. Add shredded cheese, sour cream and sauteed vegetables. Check seasoning. Serve hot.

long grain, chicken stock, olive oil, butter, sweet white onion, garlic, black beans, tomatoes, cream cheese, cheddar cheese, sour cream

Taken from www.food.com/recipe/adobo-rice-with-beans-and-tomato-376862 (may not work)