Equipment
Ingredients
Rice and Bean Base
- 200 g jasmine rice, rinsed thoroughly
- 475 ml vegetable broth, low sodium preferred
- 240 g black beans, canned, drained and rinsed
- 240 g pinto beans, canned, drained and rinsed
- 15 g taco seasoning mix
Corn Salsa
- 150 g sweet corn, canned or thawed frozen
- 50 g red onion, finely diced
- 10 g fresh cilantro, chopped
- 30 ml lime juice, freshly squeezed
Toppings
- 100 g monterey jack cheese, freshly grated
- 1 avocado, diced
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh sieve and rinse under cold water until the water runs completely clear to remove excess surface starch.
In the large pot, combine the rinsed jasmine rice, vegetable broth, black beans, pinto beans, and taco seasoning. Stir well and bring to a rolling boil over medium-high heat at 100 degrees C or 212 degrees F.
Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer gently for 15 minutes. Do not lift the lid during this time.
While the rice mixture simmers, prepare the salsa. In a mixing bowl, combine the sweet corn, diced red onion, chopped cilantro, and fresh lime juice. Toss to combine and set aside.
Remove the pot from the heat and let it rest, still covered, for 5 minutes. Remove the lid, fluff the rice and bean mixture gently with a fork, and stir in the grated Monterey Jack cheese until melted.
Divide the cheesy rice and bean base among serving bowls. Top each portion with a scoop of the fresh corn salsa and diced avocado.
Chef's Notes
- Rinsing the jasmine rice is absolutely critical for a grain bowl. It removes the powdery surface starch that would otherwise turn the one-pot meal into a sticky paste.
- Always grate your Monterey Jack cheese from a solid block. Pre-shredded bagged cheeses are coated in cellulose and anti-caking powders that will make your rice grainy instead of smoothly cheesy.
- Draining and rinsing canned beans reduces their sodium content by up to 40 percent and prevents the starchy bean liquid from muddying the bright colors and clean flavors of the dish.
- For enhanced flavor, you can toast the dry rice in a tablespoon of olive oil for two minutes before adding the broth and beans.
Storage
Refrigerator: 3 days — Store toppings and salsa separately from the rice and bean base to maintain texture.
Freezer: 1 month — Freeze the rice and bean base only. Do not freeze the fresh salsa or avocado.
Reheating: Microwave the base for 2 minutes until hot, then add cold salsa and fresh avocado.
