Creamy Rice and Beans in Three Classic Flavors

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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 ¼-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

subheading: For smoky red chile rice:

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

½ 15-ounce can white beans, drained

subheading: For garlicky tomato rice:

¼ cup chopped sundried tomatoes, rehydrated for 15 minutes in about ¼ 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

½ 15-ounce can black beans, drained

subheading: For herby green chile rice:

¾ cup chopped fresh herbs (I usually use half cilantro, half parsley) OR ¼ cup Green Chile Adobo (recipe below)

⅓ cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan

½ 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained

Directions at epicurious.com

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