rice and beans
1 cup white rice
1 can black beans
~2.5 cups broth or water
1/2 onion
1 stalk celery
1 clove garlic
2 tsp ground cumin
2 tsp chili powder
1 tsp ground coriander
1 tsp ground ginger
1 tsp dried oregano leaves
1 tsp salt
1/4 tsp cayenne pepper
Heat the oil over medium-high heat. Add the onions and celery, cook a few minutes just to begin to soften. Add in the spices and dry rice, stir well and let toast for a minute.
Deglaze the pan with the broth. Add the black beans and bring to soft boil. Reduce to a simmer, cover and cook until rice is tender- about 10 minutes (depending on rice). Add additional water if you need to keep the rice moist.
Roast the pepper
Place pepper over flames, turning until blackened all over.
Set pepper in a small paper bag or cover in a bowl and let rest. Then scrape off the blackened skin, cut in half and scrape out seeds.
Avocado Cream
1/2 avocado
3 tbls toasted pumpkin seeds
1 garlic clove
1 tbls fresh lime juice
handful of fresh cilantro and parsley
1/4 tsp salt
pinch of cayenne
~1/4 – 1/2 cup water, broth or dairy-free milk
Place all the ingredient in a mini processor or blender, pulse to combine (or chop and smash together by hand.) Add as much liquid as needed to create a desired texture.
Taste and adjust lime and salt as needed.
Mango Salsa
1 mango
zest of 1 lime
1 tbls fresh lime juice
1/4 cup thinly sliced red onion
1/8 tsp salt
pinch or two of chili powder or Tajin
handful of cilantro
Peel and chop the mango, Toss with the lime zest, juice, red onion, salt, chili powder and cilantro.
PUTTING IT ALL TOGETHER
Pile the rice and bean mixture onto the roasted poblano pepper. Spoon on mango salsa and drizzle on the avocado sauce. Enjoy!
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