Southwestern Rice Bowls with Chipotle Ranch Dressing
 
 
Serves: 4-6
Ingredients
Cuban Black Beans
  • 1 pound dried black beans, rinsed, soaked overnight, drained, and rinsed again
  • 4 ounces nitrate-free bacon
  • 1 onion, peeled
  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
Chipotle Ranch Dressing
  • ¾ cup greek yogurt
  • ¾ cup good quality mayonnaise
  • ½ cup milk
  • 1½ tablespoons chopped fresh cilantro
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 garlic clove, minced
  • 1½ teaspoons chipotle pepper in adobo
  • ¼ teaspoon fine grain sea salt
Cilantro Lime Rice
  • 2 cups brown rice
  • juice of ½ lime
  • 2-3 tablespoons chopped fresh cilantro
  • ½ teaspoon cumin
  • ½ teaspoon fine-grain sea salt
Assembly
  • 4 cups shredded cabbage
  • 4 ears of corn, grilled
  • 2 avocados, sliced
  • 1 bunch scallions, thinly sliced
  • lime wedges and fresh cilantro for garnish
  • tortilla chips for serving
Instructions
Cuban Black Beans
  1. Place the beans in a large pot and cover with 1½ inches of water. Add the bacon and onion and bring to a boil. Reduce heat to low and simmer until beans are soft and tender, about 2½ hours. Add additional water if necessary to keep the beans covered. Remove from heat and discard bacon and onion.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic. Saute until onion softens and becomes translucent, about 5-7 minutes. Add 1 cup of the cooked beans and mash with a fork or the back of a wooden spoon. Return mixture to the rest of the beans in the pot and stir to combine. Season to taste with salt and pepper.
Chipotle Ranch Dressing
  1. Blend all ingredients together in a blender or food processor until smooth. Season to taste with additional salt and pepper. Transfer to a glass jar for storage and refrigerate.
Cilantro Lime Rice
  1. Cook rice according to package directions.
  2. While rice is still warm, gently combine with lime juice, chopped cilantro, cumin, and salt.
Assembly
  1. Assemble bowls with a layer of rice and then arrange portions of the beans, cabbage, corn, avocado, and scallions on top. Drizzle with a generous amount of chipotle ranch dressing and garnish with lime wedges and cilantro. Serve with tortilla chips if desired.
Recipe by at https://dev.gatheranddine.com/southwestern-rice-bowls-with-chipotle-ranch-dressing/