Black Bean Rice Bowl

 

This week I am sharing one of my favorite ways to use black beans. When I say it is one of my favorites I am not kidding, ever since I found this recipe I have made it at least once a month or more. I love so many things about this one. 

 

 

First off it is super easy and quick (takes around 30 minutes or less) is made from items I usually have on hand, tastes fantastic, and is a complete dinner in a bowl.

The base for this is bowl is a bed of rice, I prefer to use Jasmine rice and I am sharing how I make it too. I know a lot of folks have problems with rice. I actually have a rice cooker but this stove top method is faster and easier than digging out the rice cooker.

For the black bean mixture I am using some of those beans I shared the recipe for last week. As you probably will notice in the photos I used mine right out of the freezer. (I had forgotten to thaw them out, not the first time they work just as well in this recipe either way) If you would rather use canned beans just use a regular can of black beans but rinse them and drain them really well.

We are starting out this bean mixture with a Poblano pepper, this can sometimes be a game of pepper roulette some times I do get a hot one. If you don't like spicy feel free to substitute a green bell pepper for the poblano. I do love the flavor of the poblano though and with the rice and dairy in the toppings the heat is usually balanced pretty well.

The other ingredients in the bean mixture are some taco seasoning, use your favorite one (any heat level you like) and a small can of green salsa. I love this stuff and always have at least one can in my pantry. It is pretty inexpensive and adds a wonderful flavor to a lot of dishes. You might be surprised by the small amount of sugar in the mixture too, this is there to balance out the acids in the other ingredients, it really does a lot to bring the dish together.

For the top of the dish we are going to make a fresh salsa like mixture. I hesitate to call this a salsa because most people have the idea that a salsa is going to be spicy. This one is not, it is almost more a tomato salad, it has only a handful of ingredients but is so worth the time to make it.

We are also going to be making a crema topping to go on the top. You can use just plain sour cream if you like but the addition of the seasoning will make it so much more special, I really encourage you to try it.

So let's talk about the rice, I have come to love Jasmine rice in the last couple of years. It always cooks up nicely and it has a wonderful flavor on its own. It also pairs well with foods from all over the world.

I am starting off by sauteing the white part of the green onions is a bit of oil. Once they soften add the rice and stir it to coat with the oil. Add the water and bring to a boil. As soon as the water starts to boil turn the heat down to low and cover the pan. On my stove 18 minutes is the perfect amount of time. If the rest of dinner isn't ready yet, just move the rice still covered off to the side, it can sit and wait for a while.

While we are waiting for the rice to come to a boil combine the ingredients for the fresh salsa, then let them sit off to the side while you finish up the rest of the meal.

Now is also a good time to combine the sour cream and taco seasoning. Use a tiny bit of water (about a teaspoon or two) to thin it just so it will drizzle. Set this aside as well.

Now for that pepper core, de-seed, and cut up it into about ½” pieces. 

 

 

 

 In a hot skillet cook the pepper pieces in just a bit of oil until them begin to char a bit and are softened. Stir them from time to time so they don't burn but you do want some color on the edges. This will take about 5 or 6 minutes. Season the peppers with a bit of salt and pepper.

Add the black beans, taco seasoning and 1 Tablespoon of butter to the peppers and cook stirring until the butter melts and the beans are heated through. Add the can of green salsa along with the sugar. Cook and stir occasionally until the beans are softened. Taste the bean mixture and season as needed.

Fluff the rice and stir in the remaining tablespoon of butter.

When the rice is finished cooking fluff and stir in the other Tablespoon of butter. 

 

 

 

 

 

Divide the rice between two bowls,

 

Add the bean mixture,

 

 

Then top with:

the cheese, (I use a Mexi-blend but shredded cheddar is also a good choice and if you want to up the spice level pepper jack is wonderful)

the fresh tomato salsa,

and the crema.

 

I hope you enjoy this recipe as much as I do.

Click here to access a downloadable/printable PDF copy of the recipe.

Black Bean Rice Bowl

2 green onions

¾ cup Jasmine rice

1 Poblano pepper

1 Roma tomato

1 Tablespoon Taco Seasoning of your choice (divided)

¼ cup sour cream

1 ½ cups cooked black beans (drained, if using canned be sure to rinse)

2 Tablespoons Butter (divided)

1 (7 oz) can salsa verde

½ teaspoon sugar
½ cup shredded Mexi-blend cheese (or shredded cheddar or pepper jack)

vegetable oil, water, and salt and pepper

Start by washing all the produce.

Slice the green onions keeping the whites and green tops separate.

Dice the tomato

Core, de-seed, and cut up the pepper into about ½” pieces.

In a small pan heat a bit of oil and saute the green onion whites. Once they are tender add the rice and stir to coat in the oil and mix the onions through. Add the 1 ¼ cups of water, lower the temperature to low, and cover. Cook for 18 minutes or so.

Meanwhile, in a small bowl combine the green tops from the green onions, the diced tomato and a drizzle of oil (I don't measure but probably about a ½ Tablespoon or so) stir to combine and season with salt and pepper. Set aside while you prepare the rest of the meal.

In another small bowl combine the sour cream with ½ teaspoon of the taco seasoning. Stir until well combined. Add just enough water to give a drizzling consistency. (about 1 teaspoon) Set aside.

In a large hot skillet cook the pepper pieces in a bit of oil until they start to char and are soft. Season with a little salt and pepper.

Add the black beans, 2 ½ teaspoons taco seasoning and 1 Tablespoon butter to the peppers. Cook and stir until the butter melts and the beans are warmed.

Add the green salsa and ½ teaspoon sugar to the pepper mixture. Cook stirring until the beans are soft. Taste and season with more salt and pepper if needed. Turn off heat.

When the rice is finished cooking fluff and stir in the other Tablespoon of butter.

Divide the rice between two bowls, top with the bean mixture dividing evenly.

And top with the shredded cheese, the fresh tomato salsa, and the sour cream mixture.