The Brewery Bowl Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 3 cups water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Fluff and season rice. Transfer rice to a large bowl and fluff with a fork. While still warm, fold in 3 tbsp fresh lime juice, 2 tbsp finely chopped cilantro and 1/2 cup finely chopped seeded cucumber. Taste and adjust salt as needed (add sea salt to taste). Keep warm until assembly.

Sauté aromatics. Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Season and warm beans. Add 2 cups drained and rinsed black beans to the skillet with 1/2 tsp ground cumin and 1/4 tsp smoked paprika. Stir and cook 3–4 minutes until beans are heated through. Mash about 1/3 of the beans lightly with the back of a spoon for a creamier texture. Stir in 1 tbsp fresh lime juice and 1/2 tsp salt. Remove from heat and keep warm.

Prepare tomatillos and jalapeño. If you prefer milder heat, remove the seeds from the jalapeño. Roughly chop the tomatillos and jalapeño for easier blending.

Blend salsa. In a blender or food processor combine chopped tomatillos, jalapeño, 1/2 cup packed cilantro, 2 tbsp fresh lime juice, 1 garlic clove, 1 tsp olive oil and 1/2 tsp salt. Pulse until the mixture is smooth but still has a bit of texture. Taste and adjust salt or lime. Transfer to a bowl and refrigerate until assembly.

Mix pico. In a small bowl combine 1 cup diced roma tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro and 1 tbsp fresh lime juice. Season with 1/4 tsp kosher salt, stir and let rest 10 minutes to marry flavors.

Blend crema. In a blender or with an immersion blender combine 1/2 cup sour cream (or crema), 2 tbsp mayonnaise, 1 stemmed and seeded serrano pepper (start with half the pepper if you want milder), 1 tbsp fresh lime juice and 1/4 tsp salt. Blend until smooth. If too thick, add up to 1 tsp water to reach drizzling consistency. Taste and adjust salt or lime.

Warm bowls and portion. Divide warm aguachile rice evenly among 4 bowls (about 3/4 cup per bowl).

Layer beans and cheese. Spoon 1/2 cup warmed black beans into each bowl alongside the rice. Sprinkle about 1/4 cup shredded monterey jack cheese over the warm components so it softens.

Add salsa and pico. Spoon 2 tbsp spicy salsa verde over each bowl (or more to taste). Add 2–3 tbsp pico de gallo to each bowl for freshness and brightness.

Drizzle crema and finish. Drizzle serrano lime crema over each bowl (about 1–2 tbsp each). Arrange sliced avocado on top, garnish with additional cilantro if desired, and season avocado with a pinch of salt and freshly ground black pepper. Serve with lime wedges on the side.