Casa Rice & Bean Bowl Recipe

Rinse and Cook

Rinse the rice under cold water until the water runs near-clear to remove surface starch. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add drained rice and toast, stirring, for 1–2 minutes. Add 3 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Stir in lime zest if using.

Sauté Aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer Beans

Add the drained and rinsed black beans to the skillet along with 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1/4 cup water (or reserved bean liquid) and bring to a gentle simmer. Mash about one-third of the beans with the back of a spoon to thicken the mixture and create a creamier texture. Simmer 4–6 minutes until heated through and slightly thickened. Finish with 1 tbs lime juice, taste and adjust seasoning.

Combine the diced tomatoes, chopped onion, chopped cilantro, minced jalapeño, 2 tbs lime juice and 1/2 tsp salt in a bowl. Stir to combine and let rest 10–15 minutes at room temperature to meld flavors. Taste and adjust salt or lime as needed.

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place the julienned carrots, sliced onion and sliced jalapeño in a heatproof jar or bowl and pour the hot pickling liquid over the vegetables. Let cool to room temperature, then refrigerate at least 30 minutes (can be made several hours ahead).

In a bowl, mash the avocado with a fork to your desired consistency. Stir in 1 tbs lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Fold in the optional diced tomato and chopped cilantro if using. Taste and adjust seasoning. Keep covered and refrigerated until assembly to prevent browning.

In a blender or small food processor, combine 1/2 cup sour cream (and 1/4 cup Greek yogurt if using), the seeded jalapeño, 1 tsp lime juice and 1/4 tsp salt. Blend until smooth and creamy. If too thick, thin with 1–2 tbs water or milk. Taste and adjust salt or jalapeño heat. Chill until ready to assemble.

Divide the warm rice among 4 bowls (about 3/4 cup rice per serving). Spoon about 1/2 cup warmed black beans into each bowl alongside the rice. Add 1/4–1/3 cup pico de gallo to each bowl, a couple tablespoons of escabeche, and a generous scoop (about 2–3 tbs) of guacamole.

Drizzle 1–2 tbs jalapeño crema over each bowl, then sprinkle with about 2 tbs crumbled queso fresco per bowl. Garnish with cilantro leaves, extra jalapeño slices if desired, and serve with lime wedges.

Serve immediately so rice and beans are warm while pico, guacamole and crema are cool/bright.