Mexican Rice Bowl With Black Beans Greens Recipes

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.

MEXICAN RICE BOWL WITH BLACK BEANS & GREENS

Steps:

• Prepare black beans:.
• Place beans in a bowl, add water, and soak for at least 4 hours.
• Do not drain.
• Heat oil in a large, heavy soup pot over medium heat.
• Add onion and cook, stirring often until tender, about 5 minutes.
• Add half of garlic and cook, stirring until fragrant, about 1 minute.
• Add beans and soaking water.
• If beans are not covered by about 2 inches of water, add more.
• Bring to a gentle boil.
• Reduce heat to low, skim off any foam that rises.
• Cover and simmer for 30 minutes.
• Add salt to taste, the remaining garlic and cilantro.
• Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
• Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
• ASSEMBLE THE BOWL:.
• Spoon rice into deep or wide bowls.
• Top with black beans and greens, making sure to ladle in plenty of broth.
• Garnish with avocados and chopped cilantro.
• Top with salsa and sprinkle with cheese and serve.

MOJO-STYLE BLACK BEAN AND RICE BOWL

Steps:

• Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
• At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
• Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
• Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.

MEXICAN RICE BOWL WITH CHICKEN

Steps:

• Cook rice according to package instructions.
• Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
• Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
• Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
• Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.