Method

Grain

Cook the rice

Rinse 1.5 cups of brown rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Chipotle Black Beans

Prepare beans

While rice cooks or in a separate skillet, heat 1 tsp olive oil over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add drained and rinsed black beans (15 oz), 1 tsp chopped chipotle in adobo, 1 tsp ground cumin and 1/2 tsp smoked paprika. Stir to combine and cook 3–5 minutes until beans are warmed through. Mash about a quarter of the beans lightly with the back of a spoon for texture. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1 tbsp lime juice. Keep warm off the heat.

Vegetables & Cheese

Prep vegetables

Halve and pit the avocado, then slice or dice to your preference. Thinly slice 1/2 small red onion and soak in cold water for 5 minutes if you want milder flavor; drain. Peel (if desired) and dice enough cucumber to make 3/4 cup. Halve 1 cup grape tomatoes. Crumble 1/2 cup feta. Chop 2 tbsp cilantro if using. Keep prepared vegetables chilled until serving.

Sriracha Dry Spice

Make sriracha spice mix

Combine 1 tsp sriracha powder (or sriracha seasoning) with 1/4 tsp chili flakes in a small bowl. Toss a pinch (about 1/4–1/2 tsp) of this dry mix over the warm rice or sprinkle on the avocado and vegetables when assembling bowls to add a spicy, tangy hit. Reserve remaining mix for later use.

Honey Vinaigrette

Whisk dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp apple cider vinegar, 1 tsp honey and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust honey or vinegar to preference.

Assembly & Serve

Divide the fluffed brown rice between 4 bowls (about 3/4–1 cup cooked rice per serving). Top each bowl with a portion of the warm chipotle black beans (about 1/3 of the can per bowl), diced avocado, sliced red onion, cucumber, halved grape tomatoes and a sprinkle of crumbled feta. Drizzle each bowl with 1–1.5 tbsp honey vinaigrette and finish with a light dusting of the sriracha dry spice (about 1/4 tsp per bowl) or to taste. Squeeze a lime wedge over each bowl and garnish with chopped cilantro if desired.

Spicy Mexican Rice Bowl Recipe