This probably should have been a Cinco de Mayo post – I guess I’m a little late to the party!! Neither here nor there, this tasty, filling, and perfectly-spiced Mexican dish is going to rock your world.
Does “ethnic” cuisine seem like a daunting task that you could very easily screw up? (slowly raises hand…) That’s why I like to rely on others to do the work. In this recipe, the flavorful spice comes from salsa – all you have to do is pick which heat you prefer. Add a dash of cumin for good measure and voila – it seems you have successfully mastered Mexican cooking.
This rice keeps for a few days, making it great for busy weeks or when you have guests over. You may want to add fresh tomatoes to each serving and will definitely want to add fresh avocado. I served my leftovers in taco shells (why not?) topped with a ton of fresh cilantro and it was divine. Don’t forget to post your versions of this tasty dish on Instagram with the hashtag #simplyveganlicious. See you there!
Prep time: 10 minutes ~ Makes: 5 servings
1. Combine in a pot:
-1 c white rice
-2 c water
-2 c salsa (any heat depending on your tastes)
-1/4 t turmeric (opt.)
Cover and bring to a boil. Reduce to a simmer and allow to cook for 15-20 minutes. Most, but not all of the liquid will be absorbed when the rice is done. Make sure to taste the rice to ensure good consistency.
2. Transfer rice to a large mixing bowl.
3. Drain and rinse:
– 1-15 oz can black beans
– 1-15 oz can kerneled corn
Add to rice along with:
-1 c sliced, diced, or cherry tomatoes
-1/3 c fresh cilantro, finely chopped
-1/4 t cumin
4. Peel and dice:
-2 ripe avocadoes
Mix them into the rice, being very careful not to mash them as you go. Alternatively, you can simply serve them on top or alongside the rice.
5. Top with the optional:
-1/2 fresh lime, juiced
-1/3 cup finely chopped onion
If you prefer a wetter dish, add an additional:
-1/3 c salsa