Mexican > Rice

Salsa Verde Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of corn kernels
- 1/4 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco
- 1/4 cup of salsa verde
- Salt and pepper to taste

Special equipment needed:
- Rice cooker or pot with lid
- Mixing bowl

Step-by-step instructions:

1. Rinse the rice under cold water until the water runs clear.
2. In a rice cooker or pot, combine the rice and water and cook according to the package instructions.
3. Once the rice is cooked, fluff it with a fork and set aside.
4. In a mixing bowl, combine the black beans, avocado, cherry tomatoes, corn kernels, cilantro, and queso fresco.
5. Add the salsa verde to the bowl and mix well.
6. Season with salt and pepper to taste.
7. Divide the rice into four bowls.
8. Top each bowl with the salsa verde mixture.
9. Garnish with additional cilantro and queso fresco if desired.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 51g
- Protein: 11g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Feta cheese can be used instead of queso fresco.
- Any type of salsa can be used instead of salsa verde.

Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different types of beans such as pinto or kidney beans.
- Add sliced jalapenos for a spicy kick.

Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- Add a squeeze of lime juice to the salsa verde mixture for extra flavor.

Storage instructions:
- Store any leftover rice and salsa verde mixture separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice and salsa verde mixture separately in the microwave or on the stovetop.

Presentation ideas:
- Serve the rice bowl in a shallow bowl or plate.
- Arrange the salsa verde mixture on top of the rice in a neat pile.

Garnishes:
- Additional cilantro and queso fresco can be used as garnishes.

Pairings:
- Serve with a side of tortilla chips or a side salad.

Suggested side dishes:
- Mexican street corn
- Grilled vegetables

Troubleshooting advice:
- If the rice is too sticky, rinse it under cold water and fluff it with a fork again.

Food safety advice:
- Make sure to store any leftover rice and salsa verde mixture in the refrigerator within 2 hours of cooking.

Food history:
- Salsa verde is a traditional Mexican sauce made with tomatillos, jalapenos, and cilantro.

Flavor profiles:
- This dish is savory, tangy, and slightly spicy.

Serving suggestions:
- Serve the rice bowl as a main dish for lunch or dinner.

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Region: Mexican

Taste: Tangy, Spicy, Herbal, Zesty, Savory