Ingredients with Measurements:
- 1 cup white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- Cilantro, chopped
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the chopped bell peppers to the skillet and cook for 5-7 minutes until they are tender.
4. Add the black beans, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes until heated through.
5. To assemble the rice bowls, divide the cooked rice evenly between four bowls. Top each bowl with the black bean and pepper mixture. Add sliced avocado, a squeeze of lime juice, and chopped cilantro on top.
30 minutes
Temperature: N/A
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 56g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Red beans or kidney beans can be used instead of black beans.
- Any color bell pepper can be used.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with shredded cheese or sour cream for added flavor.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
- Use a non-stick skillet to prevent the vegetables from sticking to the pan.
- Add a splash of hot sauce for an extra kick of heat.
Storage instructions:
- Store any leftover rice and bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the rice and bean mixture for 1-2 minutes until heated through.
Presentation ideas:
- Serve the rice bowls in colorful bowls to make them visually appealing.
- Top with extra cilantro or lime wedges for added color.
Garnishes:
- Sliced avocado, lime wedges, and chopped cilantro.
Pairings:
- Serve with a side of tortilla chips or a side salad.
Suggested side dishes:
- Corn on the cob or a side of roasted vegetables.
Troubleshooting advice:
- If the rice is still crunchy after cooking, add a splash of water and continue cooking until tender.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator to prevent foodborne illness.
Food history:
- Rice bowls are a popular dish in many cultures, including Latin American and Asian cuisine.
Flavor profiles:
- Spicy, savory, and fresh.
Serving suggestions:
- Serve the rice bowls as a main dish for lunch or dinner.
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