I thought I’d keep things rolling with the Cinco de Mayo inspired dishes with a bowl of super healthy goodness. The black bean rice is loaded with flavor from the onion, garlic, jalapeño, and cilantro. Actually, it’s excellent served totally on its own (or as a side dish)… but I tend to like “bowls” with all kinds of different ingredients, so I added a few other yummies like avocado, tomato, and chicken.
Although my photography has slightly improved in the last 2 months, I can’t wait until my skills are even better. I felt like I wasn’t able to capture exactly how delicious this meal was.
So you’ll just have to take my word for it on this one!
- For the Rice:
- ½ cup long grain brown rice
- 2 tbsp extra-virgin olive oil
- ½ yellow onion, diced small
- ½ jalapeño, minced
- 1-2 cloves garlic, minced
- ½ can black beans, rinsed and drained
- ¼ cup cilantro, chopped
- Remaining Ingredients:
- 2 small boneless skinless chicken breasts
- granulated garlic
- onion powder
- freshly cracked black pepper
- olive oil cooking spray
- ½ ripe avocado, diced
- 1 pint cherry tomatoes, cut in half, lengthwise
- 2 lime wedges, for serving
- Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain.
- While rice is cooking, heat a large non-stick skillet over medium heat. Lightly season both sides of each chicken breast with cumin, granulated garlic, onion powder, salt, and pepper. Coat inside of pan with cooking spray and cook chicken about 3 minutes on each side, or until no longer pink in the center. Remove to a plate and cover with foil.
- In the same skillet (on medium heat) add 2 tablespoons of extra-virgin olive oil. Add onion and jalapeño; cook for 1-2 minutes, or until onions are soft. Add garlic and cook for 30 seconds. Add beans and cook for 1 minute, or until heated through. Mix the onion and bean mixture with the cooked/drained rice and cilantro. Divide mixture evenly among 2 bowls.
- Cut chicken into 1-inch cubes. In each bowl add half of the chicken, half of the avocado, half of the tomatoes, and 1 lime wedge. Squeeze lime wedge over each rice bowl.
Speaking of avocados…Bill told me that he read somewhere to keep the pit in the leftover avocado and wrap it in plastic wrap to keep it from turning brown. It seems that the message here is to keep oxygen away from it.
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