Recipes

Tex-Mex Bowl with Chipotle Dressing

by Rachael Ray 11:05 AM, October 6, 2017

Aired October 11, 2017

Serves 4 servings
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

6 cups chopped stemmed kale or Romaine lettuce

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.  

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