Mexican Rice + Beans Bowl
Two of our favorites make the basis for a simple, delicious and cozy meal. Mexican Rice adapted from Test Kitchen. Quick Simmered Black Beans from Minimalist Baker.
Ingredients
Mexican Rice
- 2 large or 3-4 small tomatoes cored and quartered
- 1 onion coarsely chopped
- 2 jalapeno peppers stemmed, seeded & minced (we have made this with only 1 jalapeño and equally delicious)
- 1 jalapeño pepper stemmed and minced, include seeds (this 3rd jalapeño is optional, depending on how spicy you want it)
- ⅓ cup canola or vegetable oil
- 2 cups long grain white rice rinsed
- 4 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 Tbsp gluten-free tomato paste
- 1½ tsp salt
- ½ cup fresh cilantro chopped
Quick Simmered Black Beans
- 1 15- ounce can black beans
- ½ tsp ground cumin
- ½ tsp chili powder
- kosher salt to taste 1/8 - ¼ tsp
Roasted Brussel Sprouts
- 1 lb container brussel sprouts halved
- avocado or olive oil
- kosher salt
1/2- 1 cup fresh baby spinach
1/2 avocado
Instructions
Mexican Rice
- Preheat the oven to 350 degrees
- Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
- Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
- Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
- Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
- Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
- Remove from oven, fold in cilantro and final jalapeño to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
- Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Roasted Brussel Sprouts
- Preheat oven 400 degrees
- Toss brussel sprouts in oil. Spread in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 30 minutes or until crispy.
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