This one is a keeper. So flavorful and somewhat easy to make – and flexible as well. Add in other items like chicken or shrimp or red or green salsa, the list goes on. This comes, again, from Ali Slagle in NYTimes Cooking and it works in all seasons when you just want something filling and tasty.
For this you’ll need: 1 cup rice (uncooked), 1 (14 oz) can black beans, 2 ears corn, 1 red onion (finely chopped), 2 avocados, 1 lime, 1 jalapeño pepper (deseeded and finely chopped), 1/2 tsp cumin, 1/2-1 cup monterrey jack cheese (grated), 1/2-1 cup sharp cheddar (grated), fresh cilantro, salt, pepper, 4 Tbsp vegetable oil, sour cream.
In a large cast iron skillet or dutch oven, add 2 Tbsp of the oil over medium heat. Add 1/2 of the onion and 1/2 of the pepper and the cumin and cook until fragrant, about 3 mins. Add the rice and the canned beans (with their liquid) along with a full can of water (swish it around to get the beans stuck to the bottom). Add salt and pepper to taste.
Bring the whole thing to a bowl and then reduce the heat to a simmer and cover the pot/pan. Simmer, covered, for 18-20 mins until the rice is fully cooked.
Meanwhile, in a large bowl, combine the remaining 1/2 chopped red onion and 1/2 chopped pepper with the juice of the lime and the raw kernels of the corn (cut off with a sharp knife). Add 2 Tbsp of the oil, the chopped fresh cilantro (about 1/2 cup) and some salt and stir well to combine everything.
Once the rice is fully cooked, turn off the heat, remove the cover and spread the grated cheese evenly over the top of the mixture. Place the cover back on the pot/pan and let it stand for 4 minutes.
Meanwhile remove slice the avocado into halves and then into 1/4″ slices.
Place the bean/rice mixture into serving bowls, top them with the corn/onion salsa and then finish with fresh avocado slices on top. Add some more fresh cilantro and a dollop of sour cream just for fun.
Meanwhile
Dinner at Our Place 