rice & beans
SPICY, CHEESY COMFORT IN A BOWL
INGREDIENTS
serves 4
FOR THE RICE
2 cups long grain rice
4 cups water, chicken or vegetable stock
olive oil
2 tsp turmeric
1 TBSP concentrated tomato paste
1 bay leaf
salt/pepper
FOR THE BEANS
2 cans black beans
2 large shallots or 1 medium onion, finely diced
4-5 cloves of garlic smashed
1+TBSP chili powder
poblano (or favorite) pepper diced (optional)
1+TBSP oregano
2 tsp cumin
cilantro fresh or dried (if fresh use as garnish if dried add with spices when cooking beans)
1 lb baby spinach
handful of pepitas
3 cloves smashed garlic
1/2 lb cheese cheddar, pepper jack, cotija
avocado 1/2 per person
mexican crema, creme fraiche or sour cream
adobo puree
pickled red onion
limes for serving
PREP
Add rice, water/ stock, splash of oil, salt, pepper and tomato concentrate to large pot
Bring to boil
Lower to simmer, add turmeric, bay leaf and salt/pepper, cover 15-20 minutes
Turn off and let it sit
Beans
Once you’ve covered the rice pot start on the beans
2 TBSP oil heat on medium
Add onions (and pepper of your choice) and soften, but don’t brown, 4 minutes
Add garlic 1-2 minutes
Add spices, and deglaze with a little tequila or beer
Add beans, mix well and lower heat if it starts to boil you don’t want the beans to dry out
Taste and add spices if necessary
While the beans are cooking grate cheese
Mix mexican crema, creme fraiche or sour cream with adobo puree
Spinach
Add pepitas to dry pan on medium heat until lightly browned
Turn up heat to high and sauté in oil with smashed garlic, salt/pepper 3 minutes until just done
PLATING
4 large bowls
Add spinach
Add rice
Add beans
Add cheese
Add avocado, red onion and roughly chopped cilantro if available
Rim bowl with chips serve with lime wedges
Serve with Mariana y Ginger, Pomegranate Margarita