Monday, June 2, 2014

What's Really For Dinner

I have been honest I hope, about exactly how basic and low-frills my cooking has been post-baby. I basically consider it a victory every time a meal goes down on the table that does not include chicken apple sausages.  One of my new staples is what I call "Mexican Bowl" which is likely not Mexican at all, but is delicious and easy.

Basic concept: Cook rice, add toppings, add dressing, eat dinner.
Easy to execute: So much of this can be prepped ahead.  Grate the cheese, chop the lettuce and tomatoes, rinse and drain the beans, mix the dressing, thaw the corn.  Come dinner, all I need to do is press start on the rice cooker, go up to put the baby to bed, come back down, cut the avocado, toss together and serve.
Versatile: I made it vegetarian this time, because it means less work, but if you had leftover chicken or rotisserie chicken on hand, that would go well too.  Also, the way I prepare it, Ryan and I both just add our toppings ourselves to the rice base.  This is great for guests, or kids, who might not want all the choices (or want to keep them separate).
Forgiving:  I wrote you a recipe, but I never use one.  I eyeball everything.  You can too!

serves 2ish hungry people

3/4 C raw rice/ brown rice/ rice quinoa blend
1 can black beans, rinsed and drained
1 clove garlic
1 t cumin
pinch salt
olive oil
1 C shredded cheese (cheddar? monterey jack? habanero jack?)
1 C chopped tomato
1 C chopped lettuce
1 C corn (frozen is fine, ideal even)
1 1/2 avocados, chopped
optional: shredded chicken

2.5 T red wine vinegar
1 T lemon or lime juice
4 T olive oil
1/4 t cayenne
1 t cumin
1/2 t salt

Do ahead if you like: Get some bowls ready.  Fill a bowl with your chicken, another with your cheese, another with your tomato, another with the lettuce. Measure your rice product and put it in the rice cooker or pan.  Mix up the dressing in a separate bowl and set aside.
Game time: Cook the rice. I use a rice cooker, but you can use a pan.  I just always opt for the easiest way.   If you're using frozen corn, you might want it to be warm for the meal, so you can microwave it or heat it on the stove top.  In a small saucepan, heat up the olive oil on medium low.  Mince your garlic clove and add it to the oil.  Add the rinsed and drained beans and then sprinkle with the cumin and a pinch of salt (to taste).  Warm the beans.  Dice your avocado.
Assembly:  Lay down the rice, then the beans, then the corn, then your cheese (adding the cheese near the warm ingredients helps it to get a bit melty if you're into that sort of thing - which I am).  Then add your tomato, lettuce and avocado.  Pour your dressing over the whole shebang.  Enjoy.

No comments:


Related Posts with Thumbnails