Page 397 - Family cookbook v30_Neat

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Guacamole

1 ripe avocado

1/2 lime, juiced, about 1 tablespoon

Pinch each of sea salt and black pepper, plus more to taste

1 tablespoon chopped cilantro

1. Rinse the rice in a fine mesh strainer. Add to a small saucepan with water. Bring to

boil over high heat, then cover, reduce heat to low, and simmer until the water is
absorbed, 15 to 20 minutes. Do not lift the lid until it is finished cooking.

2. While the rice is cooking, add the black beans to a small or medium saucepan over
medium heat. Bring to a simmer; add the garlic powder, cumin, and chili powder and

stir. Then reduce the heat to low to keep warm until serving, stirring occasionally.

3. In the meantime, prepare the peppers and onions: Heat a large skillet over medium
heat. Once hot, add the oil, bell pepper, onion, salt, and pepper. Sauté for 3 to 4

minutes, stirring frequently, or until tender and slightly browned. Set aside.

4. While peppers and onions are sautéing add all of the corn salsa ingredients to a bowl
and toss to combine. Taste and adjust the seasonings as needed. Set aside.

5. Last, add all of the guacamole ingredients to a small bowl. Mash to combine using a
fork or potato masher. Taste and adjust the seasonings as needed.

6. Once finished cooking, remove the rice from the heat. Add the salt, lime juice, and
cilantro.

7. To serve, scoop the rice into serving bowls and top with beans, peppers and onions,

corn salsa, guacamole, and any other desired toppings, such as red salsa, hot sauce,
and tortilla chips.

8. Store leftovers separately in covered containers in the refrigerator for 3 to 4
days. Corn salsa will keep 5 to 7 days.

Note

You can use your favorite red or green salsa in place of the corn salsa. If you have some rice already cooked,
this recipe goes together pretty fast.