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1. Rinse the rice under cold water until the water runs mostly clear, then drain well.
1.5 cup long-grain white rice
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2. Combine the rice, water, and part of the salt in a pot, bring to a boil, then reduce to a low simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes.
1.5 cup long-grain white rice,
3 cup water,
0.6 tsp salt
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3. Finely chop the fresh cilantro. Zest and juice one lime into a small bowl.
1 piece lime,
1 cup fresh cilantro
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4. Fluff the rice with a fork, then gently fold in the chopped cilantro, lime zest, and lime juice. Adjust seasoning with a little more salt if needed and keep warm.
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5. Dice the red onion, reserving half for the pico de gallo and half for sautéing with the soy chorizo.
0.5 piece red onion
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6. Core and dice the tomatoes. Finely mince the jalapeño, discarding seeds for less heat if desired. Chop the fresh cilantro for pico.
3 piece tomato,
1 piece jalapeño,
0.5 cup fresh cilantro (for pico de gallo)
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7. In a bowl, combine the diced tomatoes, half of the diced red onion, jalapeño, cilantro for pico, a pinch of salt, a squeeze of lime juice from one lime, and a little black pepper. Stir, taste, and adjust seasoning, then set aside.
1 piece lime,
0.5 piece red onion,
3 piece tomato,
1 piece jalapeño,
0.5 cup fresh cilantro (for pico de gallo),
1 tsp salt (for pico and beans),
0.5 tsp black pepper
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8. Microwave or steam the frozen corn just until hot and tender, then season lightly with salt and a squeeze of lime juice. Keep warm.
1 piece lime,
1.5 cup frozen corn kernels,
1 tsp salt (for pico and beans)
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9. Slice the avocados just before serving and season lightly with salt and a little lime juice to prevent browning.
3 piece lime,
1 tsp salt (for pico and beans),
2 piece avocado
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10. Heat half of the olive oil in a large skillet over medium heat. Add the remaining diced red onion and sauté until softened and lightly golden, about 4 to 5 minutes.
1 tbsp olive oil,
1 piece red onion
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11. Remove the soy chorizo from its casing and add it to the skillet. Break it up with a spatula and cook, stirring occasionally, until browned and slightly crisp in spots, about 5 to 7 minutes. Transfer to a plate and keep warm.
12 oz Trader Joe's soy chorizo
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12. In the same skillet, add the remaining olive oil, then add the black beans. Stir in the ground cumin, smoked paprika, dried oregano, garlic powder, ground coriander if using, and a pinch of salt and black pepper.
2 tbsp olive oil,
2 can black beans (canned), drained and rinsed,
1.5 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp dried oregano,
0.5 tsp garlic powder,
1 tsp salt (for pico and beans),
0.5 tsp black pepper,
0.5 tsp ground coriander (optional, for beans)
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13. Pour in the vegetable broth or water, bring to a gentle simmer, and cook, stirring occasionally, until slightly thickened and flavorful, about 6 to 8 minutes. Lightly mash some of the beans with the back of a spoon to create a creamy texture. Adjust seasoning with more salt if needed.
0.5 cup vegetable broth or water
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14. To assemble each bowl, add a generous layer of cilantro-lime rice to the bottom.
1.5 cup long-grain white rice
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15. Top the rice with a portion of spiced black beans, a scoop of soy chorizo, warm corn, and a spoonful of pico de gallo.
12 oz Trader Joe's soy chorizo,
2 can black beans (canned), drained and rinsed,
1.5 cup frozen corn kernels,
3 piece tomato
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16. Add sliced avocado on top and finish each bowl with a squeeze of fresh lime juice. Serve immediately, with extra lime wedges and cilantro on the side if desired.
3 piece lime,
1 cup fresh cilantro,
2 piece avocado
By james