Try this Fiesta Rice recipe, or contribute your own.
- leftover cooked brown rice – i like to use leftove it absorbs the dressing better since it’s not as wet and it cold which works perfect for this recipe. if you don’t plan ahead no worries just serve it warm.
- black beans – be sure to rinse and drain well. rin
- roma tomatoes – i like to use roma but another typ
- bell pepper – i like to use a blend for a colorful i’d go with green.
- jalapeno – this adds a spicy kick feel free to omi
- frozen corn – fresh corn will work great too just
- red onion – i like to rinse before adding to the m
- olive oil – this is the base for the dressing. you
- lime juice and zest – this really brightens up the
- fresh cilantro – this adds a delicious herbaceous it’s a key ingredient don’t omit it.
- cumin – this bring some depth.
- garlic – raw garlic is much stronger than cooked g
- salt and pepper – you may not need a very much sal
- avocado – this ingredient is optional. i love it h
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare dressing: in a small mixing bowl whisk together olive oil, lime juice, lime zest, cilantro, cumin and garlic.
- Add remaining ingredients to a bowl: to a large bowl add brown rice, black beans, tomatoes, bell pepper, jalapeno, corn, red onion and avocado.
- Toss with dressing: pour lime mixture over ingredients rice mixture and toss to evenly coat while seasoning with salt and pepper to taste.
Should the onions be rinsed before they hit the bowl, and does the temperature of the grain actually matter for the dressing to adhere properly? Cold, previously chilled grains absorb liquids differently than freshly steamed ones because starch molecules tighten during refrigeration, preventing the dressing from making the mixture soggy. Achieving the right texture relies entirely on moisture control; excess water trapped in rinsed black beans or unseeded tomatoes will pool at the bottom of the bowl and dilute the lime and cumin emulsion.
- Use a chef knife with an eight-inch blade to achieve uniform small dice on the red onion and bell peppers, ensuring every spoonful contains balanced proportions.
- Whisk the olive oil, lime juice, and minced garlic in a glass measuring cup rather than a flat bowl to prevent splashing while incorporating the oil.
- Pat canned black beans thoroughly with paper towels after draining to remove surplus starches that interfere with oil adhesion.
- Fold the avocado cubes in gently at the very end using a rubber spatula to avoid crushing the soft green flesh against the firmer grains of brown rice.
Proper knife sharpness prevents the roma tomatoes from bruising and releasing unwanted liquid into the dish. Storing leftovers in an airtight glass container for up to 24 hours allows the cumin and raw garlic to mellow into the rice.
