My 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???
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…
2 tablespoons olive oil, divide
1 medium onion, chopped, divided
1 cup brown rice (or white)
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)
- 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.
- 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.
- 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.
- 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.
- Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.
- 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
- Onion, cilantro, chile, garlic, ginger, lime and avocado trimmings
- Bean cans/lids
- All plastic bags vegetables came in