Yields1 Serving

Ingredients

Rice

1 ¾ cups water

1 cup white rice

1 tbsp butter

1 bayleaf

1 ½ tbsp fresh lime juice

1 ½ tsp cilantro, chopped

Beans

30 oz canned beans, drained and rinsed

1 cup water

1 clove garlic, minced

¾ tsp kosher salt

¾ tsp cumin

¾ tsp dried oregano

1 bayleaf

½ tbsp fresh lime juice

Veggies

1 large bell pepper

½ large red onion

1 tbsp olive oil

¾ tsp kosher salt

Guacamole

2 ripe avocados

2 tbsp red onion, finely diced

2 slices of jarred jalapeños, finely diced

1 clove garlic, minced

½ tbsp fresh lime juice

¼ tsp cilantro, chopped

¼ tsp kosher salt

Garnish

Monterey jack cheese, shredded

spinach, chopped

salsa

pico de gallo

Directions

Prepare rice. Add all rice ingredients excluding the lime juice and cilantro to a saucepan. Set aside.

Prepare beans. Into another saucepan, add all beans ingredients excluding the lime juice. Set aside.

Prepare veggies. Slice peppers and onions to the same thickness. Add into a cast iron skillet with remaining ingredients. Set aside.

Cook rice, beans, and veggies. Sauté veggies on medium-high heat, using tongs to stir occasionally. Bring both the rice and beans to a boil. Once boiling, cover and turn to medium low for 10 minutes. Stir once. At 10 minutes, turn heat off of rice and beans and allow to sit covered. Check veggies. Cook a minute or two longer if needed.

Make guacamole. Stir all guacamole ingredients together until just combined, chopping extra cilantro and squeezing more lime for the rice and beans.

Prepare garnishes. Grate cheese. Chop spinach. Set out salsas. Just before serving, discard bayleaf from rice. Add lime juice and cilantro. Carefully stir/fluff together until just combined. To the beans, discard bayleaf and drain off extra liquid using a chef’s knife at the edge of the pot or using a strainer. Stir in lime juice. Assemble bowls and serve.