Ingredients with Measurements:
- 1 cup white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) white beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/4 cup creamy peanut butter
- 1/4 cup unsweetened almond milk
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and transfer it to a medium saucepan. Add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 3-4 minutes, or until softened.
3. Add the cumin, oregano, salt, and black pepper to the skillet and stir to combine.
4. Add the white beans and vegetable broth to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the beans are heated through.
5. In a small bowl, whisk together the peanut butter and almond milk until smooth.
6. Add the peanut butter mixture to the skillet and stir to combine. Cook for 2-3 minutes, or until the sauce is heated through and slightly thickened.
7. To assemble the rice bowls, divide the cooked rice among four bowls. Top each bowl with the white bean mole mixture.
8. Garnish each bowl with chopped cilantro, sliced avocado, and a lime wedge.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of white rice.
- Red onion can be used instead of yellow onion.
- Chickpeas or black beans can be used instead of white beans.
- Chicken or vegetable stock can be used instead of vegetable broth.
- Cashew butter or sunflower seed butter can be used instead of peanut butter.
Variations:
- Add grilled chicken or tofu for extra protein.
- Top with sliced jalapenos or hot sauce for extra heat.
- Add roasted sweet potatoes or butternut squash for extra vegetables.
Tips and tricks:
- Make extra rice and store it in the fridge for easy meal prep.
- Double the mole sauce recipe and freeze half for later use.
- Use a food processor or blender to make the mole sauce smoother.
Storage instructions:
- Store leftover rice and mole sauce separately in airtight containers in the fridge for up to 4 days.
Reheating instructions:
- Reheat the rice and mole sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice bowls in colorful bowls or plates.
- Top with extra cilantro or avocado for a pop of color.
Garnishes:
- Chopped cilantro, sliced avocado, lime wedges.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes or butternut squash.
- Grilled vegetables.
- Side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
- If the mole sauce is too thick, add more almond milk or vegetable broth to thin it out.
- If the rice is too dry, add a splash of water or vegetable broth to moisten it.
Food safety advice:
- Make sure to cook the rice and beans thoroughly to avoid any foodborne illnesses.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Mole is a traditional Mexican sauce made with a variety of ingredients, including chiles, nuts, and spices. This recipe puts a twist on the classic mole by using white beans and peanut butter.
Flavor profiles:
- This dish is savory, slightly spicy, and nutty.
Serving suggestions:
- Serve the rice bowls with a side of tortilla chips or warm corn tortillas.
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Region: Mexican