Latin Bowl Recipe

Brown and sauté

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and cook 3 minutes until translucent. Add the garlic and diced green pepper and cook 1–2 minutes until softened. Add ground beef and break up with a spatula; cook until no pink remains, about 6–8 minutes.

Build the sauce

Stir in tomato paste and cook 1 minute. Add diced tomatoes, beef broth, sliced olives, and chopped raisins (if using). Sprinkle in cumin, oregano, smoked paprika, bay leaf, salt and pepper. Stir to combine.

Simmer

Reduce heat to low and simmer, uncovered, 10–12 minutes to meld flavors and reduce slightly. If mixture looks dry, add an extra 2–4 tbs broth or water. Remove bay leaf, stir in 1 tbs lime juice, taste and adjust salt/pepper. Keep warm.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs oil or butter over medium heat. Add 1/4 cup chopped onion and 1 tsp garlic; cook 1–2 minutes until fragrant.

Add the rinsed rice and toast 1–2 minutes, stirring so grains are coated. Stir in turmeric, cumin and salt. Pour in 2 cups chicken broth (or water) and bring to a boil.

Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, let sit covered 5 minutes, then fluff with fork.

In a small saucepan or skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup chopped onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Add drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tbs lime juice, salt and pepper. Stir and warm 4–5 minutes until heated through. Lightly mash about 1/4 of the beans with the back of a spoon for a creamier texture. Remove from heat and keep warm.

Heat 1 tbs butter in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until edges are lightly charred and corn is cooked through, about 6–8 minutes.

Remove from heat and stir in 1 tbs mayonnaise, 2 tbs crumbled cotija, 1/2 tbs lime juice, 1/4 tsp chili powder, 1 tbs chopped cilantro and 1/4 tsp salt. Taste and adjust seasoning. Keep warm.

Preheat oven to 425°F (220°C). Peel plantains and cut on a bias into 1/2-inch slices. Toss with 1 tbs olive oil and 1/4 tsp salt.

Arrange plantain slices in a single layer on a parchment-lined baking sheet. Roast 12–18 minutes, turning once, until golden brown and caramelized at edges. Remove from oven and keep warm.

Combine diced tomatoes, 1/4 cup white onion, minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed.

Divide yellow rice among 2 bowls as the base (about 1/2 cup cooked rice per bowl).

Top each bowl with about 1/2 of the warm beef picadillo (roughly 1/2 cup), 1/2 cup black beans, 1/4 cup Mexican street corn, and roasted plantains (about 6–8 slices per bowl). Spoon 2–3 tbs pico de gallo over each bowl.

Garnish with chopped cilantro leaves, a lime wedge, a sprinkle of extra cotija if desired, and hot sauce on the side. Serve immediately.