The Brc Recipe

Prepare rice

If you don't have cooked rice ready, cook 1 cup uncooked long-grain rice according to package instructions to yield about 2 cups cooked. Keep warm.

Choose your beans: for black beans, heat 1 tsp oil in a medium skillet over medium heat. Add drained and rinsed canned black beans, 0.25 tsp ground cumin, a pinch of salt and 1–2 tbsp water. Simmer, mashing gently with the back of a spoon for 2–3 minutes until heated through and slightly saucy. For refried beans, warm them in a small saucepan with 0.25 tsp cumin and 1–2 tbsp water, stirring until smooth and heated through (2–3 minutes). Keep warm.

Shred the cheddar or Mexican blend if needed. Keep the queso fresco or cotija aside for sprinkling at the end.

To assemble later, you will sprinkle shredded cheese over the hot rice and beans so it melts slightly.

Roast or boil tomatillos: place tomatillos (and the jalapeño if you want a charred flavor) on a hot skillet or under the broiler and roast until softened and blackened in spots, about 5–7 minutes, turning as needed. Alternatively, simmer in boiling water for 5 minutes until softened.

Transfer roasted tomatillos and jalapeño to a blender or food processor. Add cilantro, 1 garlic clove, 1 tbsp lime juice, 0.5 tsp salt and 1–2 tbsp water. Blend until smooth. Taste and adjust salt, lime, or water to reach a bright, pourable salsa verde consistency. Refrigerate if not using immediately.

Char or roast tomatoes, quartered onion, serrano (or jalapeño) and garlic on a skillet or under the broiler until the tomatoes collapse and skins blister, about 6–8 minutes total. Let cool slightly.

Place roasted tomatoes, onion, pepper and garlic into a blender. Add 1/2 tbsp lime juice and 1/2 tsp salt. Pulse or blend to a slightly chunky texture. Taste and adjust seasoning. If too thick, add 1 tbsp water.

Warm bowls or plates. Spoon 1 cup cooked rice into each of 2 bowls (recipe yields 2 servings).

Top the rice with about 3/4 cup prepared beans (black or refried) per bowl, arranging in a neat scoop beside or over the rice.

Sprinkle 1/2 cup shredded cheese over the hot rice and beans so the cheese softens and melts slightly. Add a sprinkle (about 2 tbsp) of crumbled queso fresco or cotija if using.

Spoon 2–3 tbsp salsa verde and 2–3 tbsp salsa roja over the bowl as desired, or serve the salsas on the side. Garnish with chopped cilantro and a lime wedge. Season with additional salt and pepper to taste.

Serve immediately while warm. Leftovers: store salsas separately in airtight containers in the refrigerator for up to 4 days; rice and beans keep separately for 3–4 days.