Brown Rice and Beans with Ginger Chile Salsa in Homemade Taco Bowls

gingerchilesalsaMy in-laws are in town *happy dance*.  I love them.  I refer to them as Mom and Dad and really, they’ll have to deal with that if they don’t like it.  Although, I think they do.  I love when my mother-in-law and I get together because we both love cooking and most importantly, we both love to trying new recipes.  I know that this is the time I can try a new recipe and not worry if it fails or not.  We won’t starve.  We are all very health conscience as well.  I have chosen a handful of recipes to make this weekend.  I want to start posting them now because I will be far too busy playing and not hoping into the blog world.  I have read through all of the recipes several times and will note potential changes.  For the first night, we don’t know when they will arrive as they are driving from Southern California.  I want to have a dinner ready to go and one where I won’t be preoccupied in the kitchen.  Although they’ll be all over their grandchildren, I will want to watch.  I love watching my boys with their grandparents.  Anyways, I’ll want something that is ready to go once we get around to eating.  I saw these DIY taco bowls in my Eating Well Magazine and knew I needed to try it.  I didn’t really think the filling that accompanied the taco shell article seemed good enough so I have decided to prepare this recipe I found in my Bon Appetit Magazine that we’ll use for the filling.  Even if you are not entertaining, these easy taco bowls look like they’ll be a big hit with kids.  Maybe It’ll get them to eat something green???

To make the bowls, you’ll first need to warm the tortillas to prevent them from cracking and breaking. Here is a way to heat the tortillas: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.  Once warmed, coat each side of 4 tortillas with cooking spray.  Turn over a 12-cup muffin tin upside down.  Nestle a tortilla in the space between 4 cups to for a "bowl", repeat with 3 more tortillas.  Bake at 375 for about 15 minutes.

To make the bowls, you’ll first need to warm the tortillas to prevent them from cracking and breaking. Here is a way to heat the tortillas: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes. Once warmed, coat each side of 4 tortillas with cooking spray. Turn over a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to for a “bowl”, repeat with 3 more tortillas. Bake at 375 for about 15 minutes.

Here are my tweaks and suggestions: if you want a more carb-friendly meal, feel free to leave out the homemade taco bowls.  Those are not necessary in completing this meal.  The rice and bean mixture will be great in just a bowl, especially if you top it off with that ginger chile salsa.  My husband cringed when I told him the name of the recipe as he would prefer white rice., so there you go.  I am also going to shred up a rotisserie chicken for some extra flavor and to make this a little larger as I am feeding 4 adults and 2 children this night, I will also be doubling this recipe.  I will be leaving out the Cotija cheese, not our favorite.  My in-laws are bringing some home-grown limes and In cannot wait to slice some up to squeeze right before serving.  I am going to present this as a make-your-own-tostada bar.  I’ll have cheddar cheese, lime wedges, sour cream, shredded chicken, rice and bean mixture and the ginger chile salsa all lined up.  They can either fill a few taco bowls or just have it in a bowl.  Should be simple, fun and festive for their first night here.

Happy cooking friends, enjoy your family today…

Ingredients

2 tablespoons olive  oil, divide

1 medium onion, chopped,  divided

1 cup brown rice (or white)

Kosher salt

1/2 cup coarsely chopped fresh cilantro, divided

Freshly ground black  pepper

1 teaspoon ground  coriander

1 teaspoon ground  cumin

2- 15-ounce cans black beans,  rinsed

1 cup low-sodium vegetable broth or water

2 red jalapeños or Fresno or  Holland chiles, stemmed, halved, seeded

1 garlic clove

1 tablespoon chopped  peeled ginger

1 tablespoon finely  grated lime zest

1/4 cup fresh lime juice

1 avocado, halved, pitted, chopped

1/4 cup crumbled Cotija cheese or feta

Lime wedges (for  serving)

Preparation

  1. Heat 1 tablespoon oil in a medium saucepan over medium heat.  Add 1/4 of onion and cook, stirring occasionally, until softened, about 5  minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring  to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50  minutes.
  2. Remove from heat. Let stand, covered, for 10 minutes. Fluff  rice with a fork. Fold in 1/4 cup cilantro; season with salt and  pepper.
  3. While rice is cooking, heat remaining 1 tablespoon oil in a  medium saucepan over medium heat. Add 1/3 of remaining onion. Cook, stirring  occasionally, until onion has softened, about 5 minutes.
  4. Add coriander and cumin; stir 1 minute. Add beans and broth;  season with salt  and pepper. Bring to a boil, reduce heat,  and simmer,  occasionally mashing beans, until thickened, 8-10 minutes.
  5. Pulse chiles, garlic, ginger, lime zest,  lime juice, and  remaining onion in a blender until a chunky sauce forms. Season salsa with  salt.
  6. Serve rice with beans; top with salsa, avocado, cheese, 1/4  cup cilantro, and lime wedges.

High Altitude Adjustment

  • Increase water to 2 1/2 cups

Compost

  • Onion, cilantro, chile, garlic, ginger, lime and avocado trimmings

Recycle

  • Bean cans/lids

Reuse

  • All plastic bags vegetables came in