Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot and cook according to the instructions.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and yellow bell peppers, zucchini, cumin, smoked paprika, and salt. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
4. Add the black beans to the skillet and stir to combine. Cook for an additional 5 minutes to heat through.
5. To assemble the rice bowls, divide the cooked rice among four bowls. Top each bowl with the vegetable and bean mixture, sliced avocado, and a squeeze of lime juice. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 53g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any color bell pepper can be used.
- Other vegetables such as corn or tomatoes can be added or substituted.
Variations:
- Add grilled chicken or shrimp for additional protein.
- Top with a fried egg for a breakfast version.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a rice cooker for easy and consistent results.
- Don't overcook the vegetables to maintain their texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in colorful bowls to showcase the vibrant vegetables.
Garnishes:
Fresh cilantro, sliced avocado, lime wedges
Pairings:
Pair with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled corn on the cob
- Steamed broccoli
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the vegetables are too watery, drain any excess liquid before serving.
Food safety advice:
- Make sure the rice is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Encián is a Spanish word for chicory, a leafy green vegetable that is often used in salads. This recipe incorporates a variety of colorful vegetables for a nutritious and flavorful meal.
Flavor profiles:
Savory, smoky, and slightly spicy
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A