Ingredients with Measurements:
- 1 cup of white rice
- 1 can of Mexican Coke
- 1 tablespoon of olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, diced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large saucepan with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large saucepan, bring the Mexican Coke to a boil over high heat.
3. Add the rice to the boiling Mexican Coke and stir to combine.
4. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
5. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
6. Add the diced red onion, red bell pepper, green bell pepper, and jalapeño pepper to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
7. Add the ground cumin, smoked paprika, garlic powder, and salt to the skillet and stir to combine.
8. Add the drained and rinsed black beans to the skillet and stir to combine.
9. To assemble the rice bowls, divide the cooked rice between four bowls.
10. Top each bowl with the black bean and vegetable mixture.
11. Add sliced avocado on top of each bowl.
12. Squeeze a lime wedge over each bowl before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Boil Mexican Coke over high heat, simmer rice over low heat, and sauté vegetables over medium-high heat.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 400
Total fat: 14g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 62g
Dietary fiber: 13g
Total sugars: 12g
Protein: 11g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Regular Coke can be used instead of Mexican Coke.
- Red, yellow, or orange bell peppers can be used instead of green bell pepper.
- Pinto beans can be used instead of black beans.
- Lemon juice can be used instead of lime juice.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with shredded cheese for added flavor.
- Add diced tomatoes or corn for extra vegetables.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a fine mesh strainer to rinse the rice.
- Use a non-stick skillet to prevent the vegetables from sticking.
- Use a sharp knife to dice the vegetables evenly.
- Use a fork to fluff the rice after cooking.
Storage instructions:
Leftover rice bowls can be stored in an airtight container in the refrigerator for up to three days.
Reheating instructions:
To reheat, microwave the rice bowl for 1-2 minutes or until heated through.
Presentation ideas:
Serve the rice bowl in a colorful bowl or plate.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold Mexican beer or a margarita.
Suggested side dishes:
Serve with tortilla chips or a side salad.
Troubleshooting advice:
- If the rice is still hard after cooking, add a splash of water and continue to simmer until tender.
- If the vegetables are sticking to the skillet, add a splash of water or oil to prevent burning.
Food safety advice:
- Make sure to rinse the rice and vegetables thoroughly before cooking.
- Store leftovers in the refrigerator within two hours of cooking.
Food history:
Mexican Coke is a popular soda in Mexico that is made with cane sugar instead of high fructose corn syrup.
Flavor profiles:
This rice bowl is savory and slightly sweet from the Mexican Coke. The spices add a smoky and spicy flavor, while the avocado adds a creamy texture.
Serving suggestions:
Serve the rice bowl with a lime wedge on the side for added flavor.
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Region: Mexican