Cuban-Style Black Bean & Rice Bowls

Updated at: Thu, 17 Aug 2023 05:33:23 GMT

Step 1

Wash and dry produce. Peel and finely chop garlic. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. Stir in rice, 1¼ cups water, one of the stock concentrates (two for 4; you’ll use the rest later), half the turmeric, 1 tsp Southwest Spice (you’ll use more later), and a big pinch of salt. (For 4, use 2¼ cups water, all the turmeric, and 2 tsp Southwest Spice.) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice poblano into strips. Drain and rinse beans.

Step 3

In a small bowl, combine chopped onion, tomato, half the cilantro, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream with a squeeze of lime juice and a pinch of lime zest. (Stir in a dash of hot sauce from your pantry if you like!) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Add another drizzle of oil and sliced onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes more. (If needed, add a splash of water to help veggies soften.)

Step 5

While veggies cook, heat a drizzle of oil in a medium pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in beans, remaining stock concentrates, ⅓ cup water (½ cup for 4 servings), 1 tsp Southwest Spice (2 tsp for 4; be sure to measure), and a pinch of salt and pepper. Simmer until thickened, 5-10 minutes. Remove from heat; stir in 1 TBSP butter until melted.

Step 6

Fluff rice with a fork and season with salt to taste. Divide rice, beans, and veggies between bowls in separate sections. Top with salsa (draining first). Drizzle with crema and sprinkle with remaining cilantro. If you’ve got some on hand, drizzle with hot sauce from your pantry if desired. Serve with any remaining lime wedges on the side.

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