Sobre esta receta

Un tazón sustancioso pero ligero para entre semana construido sobre frijoles negros ahumados y sazonados con comino, arroz integral esponjoso con cilantro y lima, y un arcoíris de coberturas frescas. Todo se une en aproximadamente 40 minutos y cumple con todos los requisitos para una cena satisfactoria y saludable que toda la familia amará.

Instrucciones

1. 1

   Combine the rinsed brown rice and water in a medium saucepan. Bring to a boil over ^[high heat], then reduce to a ^[low simmer], cover, and cook for 22–25 minutes until the water is absorbed and the brown rice is tender. Remove from heat, let steam covered for 5 minutes, then fluff with a dipping fork. Stir in the lime juice and chopped cilantro. Season with a pinch of fine sea salt.

2. 2

   While the brown rice cooks, heat the extra-virgin olive oil in a large saucepan over ^[medium heat]. Add the chopped medium red onion and cook, stirring occasionally, for 3–4 minutes until softened. Add the minced garlic, cumin, and red pepper flakes (if using) and cook for 1 minute more until fragrant.

3. 3

   Add the drained black beans to the pan along with ¼ cup of the reserved black beans liquid (or water). Season with fine sea salt and black pepper. Stir to combine and simmer over ^[medium-low heat] for 8–10 minutes, stirring occasionally, until the black beans are heated through and slightly thickened. Taste and adjust seasoning.

4. 4

   Divide the cilantro-lime juice brown rice among four bowls. Spoon the spiced black beans over the brown rice. Arrange the cherry tomatoes, sliced avocado, jalapeño, and pickled medium red onion on top. Finish with crumbled cotija or feta if desired, and serve with lime wedges on the side. Add hot sauce to taste.