Ingredients with Measurements:
- 1 cup of brown rice
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
For the Mole Sauce:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of chili powder
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1/2 cup of vegetable broth
- 1/4 cup of unsweetened cocoa powder
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Medium saucepan
- Blender or food processor
Step-by-step instructions:
1. Rinse the brown rice and place it in a large saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover with a lid. Cook for 40-45 minutes or until the rice is tender and the water has been absorbed.
2. While the rice is cooking, prepare the mole sauce. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes or until softened.
3. Add the chili powder, cumin, paprika, cinnamon, and cayenne pepper to the saucepan and stir to combine. Cook for 1-2 minutes or until fragrant.
4. Add the can of diced tomatoes and vegetable broth to the saucepan and stir to combine. Bring to a simmer and cook for 10-15 minutes or until the sauce has thickened slightly.
5. Remove the saucepan from the heat and let it cool for a few minutes. Transfer the mole sauce to a blender or food processor and blend until smooth. Add the unsweetened cocoa powder and blend again until well combined. Season with salt and pepper to taste.
6. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes or until softened.
7. Add the chopped red bell pepper to the saucepan and sauté for 2-3 minutes or until softened.
8. Add the can of black beans to the saucepan and stir to combine. Cook for 2-3 minutes or until heated through.
9. To assemble the rice bowl, divide the cooked brown rice among four bowls. Top each bowl with the black bean mixture, sliced avocado, and a generous drizzle of the mole sauce.
10. Garnish each bowl with chopped fresh cilantro and a wedge of lime. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Cook the rice on low heat and the mole sauce on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 54g
Protein: 11g
Fiber: 14g
Sugar: 5g
Sodium: 400mg
Substitutions for ingredients:
You can use white rice instead of brown rice. You can also use kidney beans or pinto beans instead of black beans.
Variations:
You can add grilled chicken or tofu to the rice bowl for extra protein. You can also add roasted sweet potato or corn to the black bean mixture.
Tips and tricks:
Make sure to rinse the brown rice before cooking it to remove any excess starch. You can also add a pinch of salt to the water when cooking the rice for extra flavor.
Storage instructions:
Store any leftover mole sauce in an airtight container in the refrigerator for up to 5 days. Store any leftover rice and black bean mixture in separate containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and black bean mixture in the microwave or on the stovetop. Reheat the mole sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the rice bowl in a large bowl or on a plate. You can also use a shallow bowl for a more modern look.
Garnishes:
Garnish the rice bowl with chopped fresh cilantro and a wedge of lime.
Pairings:
This rice bowl pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
You can serve this rice bowl with a side of tortilla chips or a side of guacamole.
Troubleshooting advice:
If the mole sauce is too thick, you can add a little more vegetable broth to thin it out. If the rice is too dry, you can add a little more water or vegetable broth.
Food safety advice:
Make sure to cook the rice and black bean mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Mole sauce is a traditional Mexican sauce made with chili peppers, spices, and chocolate. It is often served with chicken or pork.
Flavor profiles:
This rice bowl has a spicy and smoky flavor from the mole sauce, a nutty flavor from the brown rice, and a creamy flavor from the avocado.
Serving suggestions:
Serve this rice bowl as a main dish for lunch or dinner.
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Region: Mexican