Ingredients
- 3.5 ounces dry rice (one bage, 3.5-ounce boil-in-bag brown rice)
- 2 tablespoons olive oil (divided)
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1 can (15 ounce) black beans (unsalted, undrained)
- 1 tablespoon chopped chipotle chiles (canned in adobo sauce)
- 1 cup cherry tomatoes (chopped, grape tomatoes)
- 1/3 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice, divided
- 1 jalapeno pepper, seeded and chopped
- 1 1/3 cups red cabbage, thinly sliced (very thinly sliced)
- 3 ounces queso fresco cheese (crumbled, about 3/4 cup)
- 1 avocado, sliced (ripe, peeled)
How to Make
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Step 1: Cook the rice according to the package directions. Drain.
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Step 2: Heat a medium skillet over medium heat. Add 1 1/2 tablespoon olive oil to the pan; swirl to coat. Add the cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in the rice and 1/4 teaspoon salt.
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Step 3: Partially drain the black beans. Place the beans and the remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring the bean mixture to a boil; reduce heat, and simmer for 5 minutes.
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Step 4: Combine the remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeno; toss to coat.
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Step 5: Combine the remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons lime juice, and cabbage; toss well.
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Step 6: Divide the rice mixture among 4 shallow bowls. Divide the bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over the rice. Enjoy!
We hope you enjoy this recipe!
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