For the Love of the Stove

I love Good Seasons Italian Dressing.  One of the packets had this recipe on it, but of course, I had to doctor it up a bit.  I wanted some heat and using water seems like it wouldn't give it much flavor.  Plus, I thought the instructions could use some tweaking.  (The original recipe didn't call for sauteing the onions first, but I think that would enhance the flavors.)
Ingredients
1 chipotles in adobe, minced (I added this so feel free to omit)
1 T extra virgin olive oil
2 cans (15 oz each) black beans, undrained, divided
3 cups vegetable or chicken broth (or a combination) - the original recipe called for water
1/2 cup onions, chopped
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1 1/2 cups instant brown rice, uncooked
Directions
1.  Heat 1 T of  olive oil in a large saucepan over medium low heat
2.  Add onions and chipotles to the oil and saute until translucent. 
3. Place 1 1/2 cans of the beans in blender, cover.  Blend until smooth.  Add to the onions once translucent.
4.  Add the remaining beans, the broth and salad dressing mix; stir until well blended.  Bring to a boil on medium-high heat.
5.  Stir in rice.  Reduce heat to low; cover.  Simmer 5 - 10 minutes