Chard “enchiladas” with pinto beans and Mexican simmer sauce

• Rinse the rice.

In a small sauce pot, combine the rice and ¾ cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables.

Bring a medium sauce pot of lightly salted water to a boil. Fill a medium bowl with cold water.
Working with 1 chard leaf at a time and holding the stem end with tongs or a long fork, dip the leaf into the boiling water and cook until bright green and just tender, about 15 seconds. Transfer to the cold water. Using your hands, gently squeeze to remove excess water, then transfer to a cutting board. Cut each leaf in half lengthwise and remove the stem; reserve the stems for the filling. Lay the leaves flat and stack any smaller leaves on top of the larger leaves; you will need at least 6 [12] larger leaves for stuffing.

• Finely chop enough chard stems to measure ½ cup [1 cup].
• Peel and finely chop enough onion to measure ¾ cup [1½ cups].
• Rinse the pinto beans.
• If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.

In a medium [large] frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chard stems, onion, and as much fresh chile as you like. Season with salt and pepper and cook, stirring occasionally, until starting to soften, 5 to 7 minutes. Stir in the beans and green chiles and cook until warmed through, 1 to 2 minutes. Transfer to a medium bowl and add 2 tablespoons [¼ cup] water. Using a masher, fork, or the back of a spoon, coarsely mash. Season to taste with salt and pepper. Wipe out the pan.

• In a small bowl, stir together the simmer sauce base and 1 cup [2 cups] water; season to taste with salt and pepper.

Place 2 to 3 tablespoons filling at the base of each large chard leaf. Roll up the leaves to form “enchiladas.”
In the same pan used for the filling, arrange the stuffed chard leaves, seam side down, in a single layer and cover with the simmer sauce. Cook over medium-high heat until warmed through and the sauce has thickened slightly, 4 to 6 minutes. Remove from the heat.
While the stuffed chard leaves cook, finish the rice.

• Coarsely chop the cilantro; set aside half for garnish.

To the pot with the rice, stir in half the cilantro and season to taste with salt and pepper.

Transfer the rice to individual plates and top with the stuffed chard leaves and sauce. Garnish with the remaining cilantro and serve.