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1. Rinse the rice under cold water until the water runs clear. Combine the rice with the vegetable broth and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes until all liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
1 cup Long-grain white rice,
1.5 cup Vegetable broth,
1 tsp Salt
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2. While the rice cooks, warm the olive oil in a small skillet over medium heat. Add the drained white beans and cook for 3–4 minutes, stirring occasionally. Sprinkle in the smoked paprika, garlic powder, a pinch of salt, and black pepper. Stir well and cook a further 2 minutes until the beans are lightly crisped at the edges and fragrant. Remove from heat.
1 can Canned white beans (cannellini or navy), drained and rinsed,
1.5 tsp Smoked paprika,
0.5 tsp Garlic powder,
2 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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3. Halve and pit the avocados, then scoop the flesh into a bowl. Dice 1 of the tomatoes finely and finely dice the white onion. Finely chop the cilantro. Add half the diced tomato and half the diced onion to the avocado along with the cilantro, the juice of 1 lemon, ground cumin, and a generous pinch of salt. Mash everything together until you have a chunky, creamy texture — not completely smooth. Taste and adjust salt and lemon. This is the guacsalsa.
2 piece Ripe avocados,
1.5 piece Roma tomatoes,
0.2 piece White onion,
0.2 cup Fresh cilantro,
1 piece Lemon,
1 tsp Salt,
0.5 tsp Ground cumin
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4. Dice the cucumber into small cubes and dice the remaining 2 tomatoes. Finely dice the remaining white onion. Thinly slice 1 jalapeño into rounds (remove seeds for less heat). Combine cucumber, tomatoes, onion, and half the jalapeño slices in a bowl. Drizzle with extra virgin olive oil and the juice of the second lemon, then season generously with salt and black pepper. Toss well and set aside to marinate for at least 5 minutes.
1.5 piece Roma tomatoes,
0.2 piece White onion,
1 piece Jalapeños,
1 piece Lemon,
1 piece English cucumber,
1 tbsp Extra virgin olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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5. Divide the fluffy rice between three bowls. Spoon the smoky white beans over the rice. Add a generous dollop of guacsalsa on top, then pile the cucumber-tomato salad alongside. Scatter the remaining fresh jalapeño slices over each bowl. Finish with an extra squeeze of lemon juice and serve immediately.
1 piece Jalapeños,
2 piece Lemon
By mansi