Mexican Chipotle-Pilaf

 Print Friendly and PDF

Versatile dish with a great chipotle taste


  • 1 5oz. pkg. Hodgson Mill Sorghum, Quinoa, Brown Rice - Chipotle
  • 1/2 lime, juiced
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 Tbsp. chilies
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red onion, chopped fine (optinal)
  • medium tomato, chopped
  • cilantro, chopped
  • sour cream
  • cheddar cheese


Prepare sorghum brown rice quinoa chipotle according to directions. When sorghum mixture is done, add lime, beans, corn, bell pepper, red onion and chilies. Stir to combine.  Place in serving bowl, top with chopped tomatoes, sour cream, shredded cheese and a sprinkle of cilantro. Serve as a side dish or serve with tortilla chips as a dip.    

6 servings Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401