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1. In a medium saucepan, melt butter over medium heat. Add one minced garlic clove and sauté for 30 seconds until fragrant. Add the rice and toast, stirring frequently, for 2 minutes until the grains turn slightly opaque and smell nutty.
1.5 cup Long-grain white rice,
1 tbsp Butter,
1 clove Garlic clove
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2. Pour in the vegetable broth, add a generous pinch of salt, and bring to a boil. Reduce heat to the lowest setting, cover tightly, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 more minutes.
2.5 cup Vegetable broth,
1 tsp Salt
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3. Fluff the rice with a fork. Stir in the juice of one lime and half of the chopped cilantro. Taste and season with salt. Set aside, covered, to keep warm.
1 piece Lime,
0.2 cup Fresh cilantro
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4. Heat olive oil in a medium skillet over medium-high heat. Add the frozen corn kernels and cook undisturbed for 2–3 minutes until charred on one side, then toss and cook another 2 minutes. Season with a pinch of salt and set aside.
1.5 cup Frozen corn kernels,
1 tbsp Olive oil,
1 tsp Salt
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5. In the same skillet, heat the remaining olive oil over medium heat. Add the remaining minced garlic and sauté for 30 seconds. Drain and rinse the black beans, then add to the skillet along with the cumin and smoked paprika. Cook, stirring, for 3–4 minutes until the beans are heated through and lightly seasoned. Squeeze in the juice of half a lime and season with salt and black pepper.
0.5 piece Lime,
2 clove Garlic clove,
2 can Canned black beans,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
1 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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6. Dice the Roma tomatoes and finely dice the white onion. Mince the jalapeño (remove seeds for less heat). Combine in a bowl with the remaining cilantro, juice of half a lime, and a generous pinch of salt. Toss well and taste — it should be bright and punchy.
0.5 piece Lime,
0.2 cup Fresh cilantro,
3 piece Roma tomato,
0.5 piece White onion,
1 piece Jalapeño,
1 tsp Salt
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7. Finely mince the chipotle peppers in adobo sauce. In a small bowl, whisk together the Mexican crema and minced chipotle peppers until smooth. Taste — the crema should be smoky and mildly spicy. Set aside.
0.5 cup Mexican crema,
2 piece Chipotle peppers in adobo sauce
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8. Halve and pit the avocados, then slice or cube the flesh. Shred the romaine lettuce into bite-sized strips. Divide the cilantro-lime rice among four bowls as the base.
2 piece Ripe avocado,
3 cup Romaine lettuce
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9. Top each rice bowl with the seasoned black beans, charred corn, pico de gallo, shredded romaine lettuce, and sliced avocado arranged in sections. Drizzle generously with chipotle crema, then finish with a handful of shredded Mexican cheese blend. Serve immediately with any remaining lime wedges.
1 cup Shredded Mexican cheese blend
By james