Sweet & Savory Kitchens

Aunt Suzy says . . .

I saw this recipe from Bon Appetit while planning a family trip to Illinois.  I sent it to Margaux’s Mom Kathleen where I’m staying and she gave it a thumbs up . . . and that was only on paper :-). I made this a couple of days ago and we both agreed it’s a Wow!  A pretty fast and easy wow at that.  We served with a green salad and a Sauvignon Blanc. My niece Malory’s kids are sick so I asked if I could get her some groceries, and she requested most of the ingredients in this recipe.  So I shared it with her and she made it last night – so not only did adults like this but it has been kid-tested also.  And, thanks for the photo, Malory!

Malory says . . . 

As Aunt Suzy mentioned I have three sick kiddos, ages 5 and under, so as you may be able to imagine I am a little worn out! Deciding what’s for dinner is never an easy task and the same recipes can get very monotonous. What I love most about this simple recipe is that it takes the same ingredients I usually have on hand and mixes it up for a great flavorful dish! My tastebuds were in heaven! My kids loved it too and even asked for seconds. Next time I will definitely be doubling this recipe!

Ingredients

2 tablespoons olive oil, divided

1 large onion, chopped

2 cups brown rice

3 cups water

Kosher salt and freshly ground black pepper

1 teaspoon each ground cumin and coriander

2 15-ounce cans black beans, drained and rinsed

1 cup water

2 jalapeños or Fresno chiles (red preferred if available), stemmed, halved, seeded

1-2 garlic cloves

1 rounded tablespoon chopped peeled ginger

zest and juice of one lime

1 avocado, halved, pitted, chopped

1/2 cup or more coarsely chopped fresh cilantro

1/2 cup or more crumbled Cotija or feta cheese

lime wedges (for serving)

Directions

Cook the rice:  Heat one tablespoon olive oil in a medium saucepan.  Saute about 1/4 of the chopped onion till soft then add the rice and saute until it has a nutty aroma.   Add the 3 cups of water, bring to a boil and simmer for 30-45 minutes until water is completely absorbed.  When done, add a handful of cilantro if you wish.  While the rice is cooking . . .

Cook the beans:  Saute about 1/3 of the remaining chopped onion in one tablespoon olive oil till soft.  Add the spices and saute a minute more. Add the beans and water, bring to a bubble, turn down the heat and simmer 8-10 minutes, stirring occasionally and mashing a few beans.  Take off heat and set aside.

Make the salsa:  Place the remaining onion, chiles, garlic, ginger and lime zest/juice in a blender container.  Pulse to a chunky consistency.  Pour salsa into a bowl.

Assemble the dish:  For each serving, place rice into a bowl and top with some beans.  Sprinkle with cilantro, some avocado and cheese.  Top with the ginger-lime salsa.  Pass the lime wedges.