Black Bean Bowl

  • SERVES:02
  • EST. COST:$2.75 SERVING
  • ACTIVE:20 MIN
  • TOTAL TIME:30 MIN

Ingredients

  • Pickled Red Onions
  • 1/2 cup red onion – thinly sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup lime juice
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • Everything Else
  • 1 cup long-grain white rice
  • 15 oz can of black beans
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • A pinch of chili flakes
  • 1 tbsp unsalted butter
  • 1/4 cup cilantro – finely chopped
  • 1 1/2 tsp lime zest
  • A handful of arugula

Directions

  1. First, make the pickled red onions. In a small bowl, combine the onion, red wine vinegar, lime juice, sugar, and salt.
  2. Grab a medium saucepan and add the rice. Rinse a few times to remove some of the starch – this prevents the rice from clumping together. Add 1 1/4 cups of salted water, then bring to a boil. Simmer on low with the lid on until the water is absorbed (about 15 min). Remove from heat, then place a kitchen towel in between the pot and lid to absorb any excess moisture. This part is crucial if you don't want your rice to become a mushy mess (trust us). Steam for another 10 min.
  3. In the meantime, make the beans. In a small saucepan, stir together the black beans, chili powder, cumin, oregano, chili flakes, and salt to taste. Bring to a boil, then simmer on low until you're ready to eat.
  4. Once the rice has done its thing, fluff with a fork, then stir in the butter, chopped cilantro, lime zest, and salt to taste.
  5. Dress the arugula with 1 tbsp of the pickled onion liquid and a little bit of olive oil. Assemble everything in two bowls, then get it in your mouth asap.

Equipment

  • Knife
  • Cutting Board
  • Medium Saucepan
  • Microplane
  • Small Saucepan

Equipment

  • Knife
  • Cutting Board
  • Medium Saucepan
  • Microplane
  • Small Saucepan

Black Bean Bowl

  • SERVES:02
  • EST. COST:$2.75 SERVING
  • ACTIVE:20 MIN
  • TOTAL TIME:30 MIN