Smothered Rice Bowls With Chile Recipe

Rinse the rice in a fine mesh sieve under cold water until the runoff runs clear to remove excess starch.

In a medium saucepan, heat 1 tablespoon butter or oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly translucent and aromatic.

Add 2 3/4 cups water and 1/2 teaspoon kosher salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Heat 2 tablespoons vegetable oil in a large skillet or sauté pan over medium heat until shimmering.

Add the finely chopped yellow onion and 1 cup diced green bell pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and beginning to brown.

Stir in the minced garlic and minced jalapeño and cook 30–60 seconds until fragrant.

Add 2 teaspoons ground chile powder, 1 teaspoon ground cumin, and 1 teaspoon paprika. Toast the spices with the vegetables for about 30 seconds to bloom their flavors.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly.

Pour in the 14 oz crushed tomatoes and 1 cup broth. Add the bay leaf, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring the mixture to a gentle simmer, reduce heat to low, and let cook uncovered for 10 minutes to thicken and meld flavors. Taste and adjust salt, sugar, or vinegar as needed.

If using a protein: In a separate skillet over medium-high heat, brown 1 lb ground beef (or turkey/crumbled tempeh), breaking it up, until fully cooked and nicely browned, about 6–8 minutes. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Drain excess fat if necessary, then add the cooked protein to the simmering chile sauce. Alternatively, add the cooked protein to the sauce earlier so flavors meld while the sauce simmers.

Stir in 1 cup corn kernels and 1 cup drained black beans into the chile sauce. Simmer 4–6 minutes more until the corn is tender and the beans are heated through.

Assemble bowls

Divide the warm fluffed rice among 4 bowls (about 3/4 to 1 cup cooked rice per serving as written).

Ladle the smothering chile mixture generously over the rice so each bowl is 'smothered.'

Top each bowl with a sprinkle of shredded cheese so it melts into the hot sauce, a dollop of sour cream or crema, pickled or fresh jalapeños, sliced green onions, and chopped cilantro.

Serve with lime wedges and hot sauce on the side. Squeeze lime over bowls to brighten flavors.