Fresca Bowls Recipe

Cook rice

Rinse 1.5 cups long-grain white rice under cold water until water runs nearly clear. Combine rinsed rice, 2.75 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Stir in 1 tbsp butter, 3 tbsp fresh lime juice, 1 tbsp lime zest and 1/4 cup chopped cilantro. Fluff with a fork and keep warm.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 2 cups drained, rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Cook, stirring occasionally, 4–6 minutes until beans are heated through and slightly saucy. Mash about 1/4 of the beans with the back of a spoon for texture. Stir in 1 tbsp lime juice and adjust seasoning. Keep warm.

Toss sliced zucchini (from 2 medium zucchini) and 1 cup halved tomatoes with 1.5 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a large skillet over medium-high heat and add the zucchini and tomatoes.

Sear, stirring occasionally, 4–6 minutes until zucchini is tender and lightly browned and tomatoes have softened but still hold shape. Remove from heat and set aside.

Combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt in a small bowl and stir until sugar and salt dissolve. Add thinly sliced small red onion and press down to submerge.

Let sit at room temperature at least 20 minutes (or refrigerate for up to several days). For quickest use, after 20–30 minutes the onions will be pleasantly tangy and ready to top bowls.

Pat 1 lb flank or skirt steak (or 1 lb boneless skinless chicken thighs) dry with paper towels. Combine 1 tbsp olive oil, 1 tbsp fajita seasoning, 3/4 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice and rub evenly over the protein. Let rest 10 minutes (or marinate up to 2 hours in refrigerator).

For beef: heat a cast-iron skillet or grill pan over high heat until smoking. Sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–7 minutes, then slice thinly across the grain into strips.

For chicken: heat skillet over medium-high heat and cook thighs 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice into strips.

For fried strips: heat 1/2 cup neutral oil in a small heavy skillet over medium-high heat to 350°F (175°C). Add prepared corn tortilla strips in batches and fry until crisp and golden, about 1–2 minutes. Drain on paper towels and season lightly with salt. For baked option: toss strips with 1 tbsp oil, spread on a sheet pan and bake at 400°F (200°C) 8–10 minutes, turning once, until crisp.

Prepare toppings: slice 1 ripe avocado, pick fresh arugula (2 cups), and halve remaining cherry tomatoes if needed. Keep cilantro and lime wedges ready for garnish.

Whisk together 1 tsp ancho chile powder, 2 tbsp agave nectar, 3 tbsp fresh lime juice, 3 tbsp olive oil, 1 tsp apple cider vinegar, 1/2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust sweetness or salt as needed.

Divide lime rice among 4 shallow bowls (about 3/4 cup rice per bowl).

Top each bowl with 1/2 cup warmed black beans, 1/2 of the sautéed zucchini and tomatoes (about 1/2 cup), and 3–4 oz sliced beef or chicken per bowl.

Add a small handful (about 1/2 cup) fresh arugula, 3–4 pickled red onion slices, 3–4 halved cherry tomatoes, 1/4 sliced avocado and a small handful of tortilla strips to each bowl.

Drizzle 1.5–2 tbsp Ancho Agave Lime dressing over each bowl, garnish with cilantro leaves and a lime wedge, and serve immediately.