Rice and Bean Bowl

So quick and yummy. This dish satisfies our cravings for fresh Mexican flavors in a hurry. Top with your favorite condiments. We love to add homemade crema and our favorite hot sauce from Caracas. I often cook the rice and beans over the weekend while I am cooking something else and just assemble the dish when we want to have it during the week. Don't pre-make the salsa. This is best eaten fresh!

Here's what you'll need:

1 c brown rice

1 c dried black beans (soaked in water overnight)

1 ripe avocado

1 pint cherry tomatoes

1 small red onion finely chopped

cilantro

1 lime

chicken or vegetable broth

2 cloves garlic

cumin

olive oil

Start by preparing the rice. It will take the longest to cook.

Prepare the beans according to your fave recipe. I like to start by softening over medium heat half of the onion, a small handful of cherry tomatoes and the garlic in enough olive oil to cover the bottom of a small saucepan. Season with salt, pepper and 1t cumin. Add the beans, cover with the broth of your choice and turn your heat down to a simmer. Let simmer for 30 mins. If you forgot to soak overnight, don't worry. Just add more water and plan on about an hour of cooking time.

While your beans and rice are cooking, prepare the salsa. Just give a rough chop to the tomatoes and cut the avocado into cubes about the same size. Mix the tomato, the remaining onion, one T of finely chopped cilantro and the juice of one lime in a bowl. Gently mix in the avocado. Season with salt and pepper.

To assemble, fill half of your bowl with beans, the other half with rice, and top with the avocado salsa mixture. Add hot sauce and crema to your taste.

Enjoy!