Ingredients
For the green rice:
  • About 1 tablespoon canola, safflower or olive oil
  • 1 1/2 cups Texmati (white, long grain) rice
  • Salt and pepper
  • 2 1/2 cups chicken or vegetable stock
  • 1/2 pound spinach, stemmed
  • 2 scallions, coarsely chopped
  • 1 jalapeño pepper, seeded
  • A small handful (about 2 tablespoons) cilantro leaves
  • Juice of 1 lime
For the beans:
  • 1 tablespoon canola, safflower or olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • Salt and pepper
  • 1 teaspoon (1/3 palmful) cumin
  • 1 cup water
  • 2 14-ounce cans black beans, drained
For the guacamole:
  • 2 avocados
  • Juice of 2 limes
  • Salt
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 cloves garlic, grated
For the Pico de Gallo:
  • 3 vine tomatoes seeded and chopped
  • 2 tablespoons cilantro, chopped
  • 1/2 small red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
For the bowl:
  • For the bowl: 6 cups chopped stemmed kale or Romaine lettuce
For the dressing:
  • For the dressing:
  • 1/4 cup cider vinegar
  • 2 tablespoon Acacia honey
  • 2 tablespoons Chipotle Tabasco or puréed chipotle in Adobo
  • 1 lime
  • 2 cloves garlic, grated
  • About 1/2 to 2/3 cup EVOO – Extra Virgin Olive Oil
  • Salt and pepper, to taste
Optional add-ons:
  • Grilled shrimp, sliced grilled chicken breast or sliced steak
Preparation

For the rice, in a saucepot, heat oil, 1 turn of the pan, over medium heat then toast rice 2-3 minutes. Season rice with salt and pepper then add stock, bring to boil and reduce heat to a low simmer. Cover and cook 15 minutes, stirring or shaking pot occasionally. While the rice cooks, place spinach, scallions, jalapeño and cilantro in food processor. Add lime juice and process until finely chopped. Stir purée into cooked rice and cover pan; remove from heat and let stand 5 minutes.

For the beans, heat a medium skillet over medium-high heat with oil, 1 turn of the pan. Add onions, garlic and jalapeño; season with salt, pepper, cumin. Sauté 5 minutes then add water and let it absorb, 5 minutes. Add beans, adjust seasonings and keep warm n low heat.


For the guac, coarsely mash the avocado and combine with lime juice, salt, onion, jalapeño and garlic.

Combine the Pico ingredients in a bowl and adjust seasoning to taste.

Whisk up dressing ingredients and stream in EVOO to emulsify; season to taste.

Grill protein if you are adding.

Assemble bowls: Line bowl with green rice and arrange piles of beans, guac, salsa, kale or lettuce over the rice. Pour dressing evenly over top of bowls and serve.