Southwest Recipe

Prep vegetables

Peel and thinly slice the yellow onion. Core and dice the red bell pepper into 1/2-inch pieces. Remove seeds from the jalapeño and finely chop (leave seeds if you want more heat). Halve the cherry tomatoes and slice the avocado just before serving to prevent browning.

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat until shimmering. Add the sliced onion and diced red bell pepper; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant.

Season and combine

Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Toast the spices with the vegetables for 30 seconds. Add the drained black beans and corn; stir to combine and cook until beans are heated through, about 3–4 minutes. Taste and adjust salt/pepper.

Warm the rice

If your cooked rice is cold, warm it in the microwave in a covered bowl for 1–2 minutes or reheat in a separate skillet with a splash of water to loosen, about 3–4 minutes.

Assemble bowls

Divide 3 cups of cooked rice among 4 bowls (about 3/4 cup rice per serving). Top each bowl with 1 cup shredded romaine (divide evenly), then spoon equal portions of the warm vegetable-bean mixture over the rice. Add halved cherry tomatoes, sliced avocado, pickled red onions (if using), crumbled cotija or feta, and a sprinkle of chopped cilantro. Zest the lime over the bowls and squeeze lime juice to taste.

In a medium bowl, whisk together 1/2 cup plain Greek yogurt and 2 tbs mayonnaise until smooth. Stir in 1/4 cup finely chopped cilantro, 2 tbs lime juice, 1 tsp lime zest, 1 tsp honey, 1/4 tsp ground cumin, 1/2 tsp kosher salt and the minced 1/4 jalapeño if using. Add 2 tbs water, one tablespoon at a time, to reach a pourable consistency. Taste and adjust salt, lime or honey as needed. Chill for 10 minutes to let flavors meld.

Drizzle the dressing over the assembled bowls just before serving, or serve on the side. Leftover dressing will keep in an airtight container in the refrigerator for up to 4 days.