Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup of corn kernels
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of diced red onion
- 1/2 cup of diced tomatoes
- 1 jalapeño pepper, seeded and diced
- 1 lime, juiced
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water and 1 teaspoon of salt. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.
2. In a mixing bowl, combine the black beans, avocado, corn, cilantro, red onion, tomatoes, jalapeño pepper, lime juice, salt, and pepper.
3. Once the rice is cooked, fluff it with a fork and divide it into four bowls.
4. Top each bowl of rice with the pico de gallo mixture.
5. Serve immediately and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker or pot: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 60g
- Protein: 11g
- Fiber: 11g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Kidney beans or pinto beans can be used instead of black beans.
- Red bell pepper can be used instead of jalapeño pepper.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with shredded cheese or sour cream for a creamier texture.
- Use quinoa instead of rice for a gluten-free option.
Tips and tricks:
- To make the pico de gallo ahead of time, chop all the ingredients and store them separately in the fridge. Mix them together just before serving.
- Use a fork to fluff the rice instead of stirring it to prevent it from becoming sticky.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover rice and pico de gallo separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the rice bowl in a colorful bowl or plate to make it more visually appealing.
Garnishes:
- Top with additional cilantro or lime wedges for added flavor.
Pairings:
- Serve with tortilla chips or a side salad for a complete meal.
Suggested side dishes:
- Grilled vegetables or a side of guacamole would complement this dish well.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat it.
Food safety advice:
- Make sure to rinse the rice thoroughly before cooking to remove any excess starch.
Food history:
- Pico de gallo is a traditional Mexican salsa made with fresh ingredients such as tomatoes, onions, and cilantro.
Flavor profiles:
- This dish is fresh, zesty, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican