Southwestern Rice Bowls with Chipotle Ranch Dressing
Ingredients
Cuban Black Beans
- 1 pound dried black beans, rinsed, soaked overnight, drained, and rinsed again
- 4 ounces nitrate-free bacon
- 1 onion, peeled
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
Chipotle Ranch Dressing
- 3/4 cup greek yogurt
- 3/4 cup good quality mayonnaise
- 1/2 cup milk
- 1 1/2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 garlic clove, minced
- 1 1/2 teaspoons chipotle pepper in adobo
- 1/4 teaspoon fine grain sea salt
Cilantro Lime Rice
- 2 cups brown rice
- juice of 1/2 lime
- 2-3 tablespoons chopped fresh cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon fine-grain sea salt
Assembly
- 4 cups shredded cabbage
- 4 ears of corn, grilled
- 2 avocados, sliced
- 1 bunch scallions, thinly sliced
- lime wedges and fresh cilantro for garnish
- tortilla chips for serving
Instructions
Cuban Black Beans
- Place the beans in a large pot and cover with 1 1/2 inches of water. Add the bacon and onion and bring to a boil. Reduce heat to low and simmer until beans are soft and tender, about 2 1/2 hours. Add additional water if necessary to keep the beans covered. Remove from heat and discard bacon and onion.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic. Saute until onion softens and becomes translucent, about 5-7 minutes. Add 1 cup of the cooked beans and mash with a fork or the back of a wooden spoon. Return mixture to the rest of the beans in the pot and stir to combine. Season to taste with salt and pepper.
Chipotle Ranch Dressing
- Blend all ingredients together in a blender or food processor until smooth. Season to taste with additional salt and pepper. Transfer to a glass jar for storage and refrigerate.
Cilantro Lime Rice
- Cook rice according to package directions.
- While rice is still warm, gently combine with lime juice, chopped cilantro, cumin, and salt.
Assembly
- Assemble bowls with a layer of rice and then arrange portions of the beans, cabbage, corn, avocado, and scallions on top. Drizzle with a generous amount of chipotle ranch dressing and garnish with lime wedges and cilantro. Serve with tortilla chips if desired.
