A satisfying rice bowl that combines spicy chipotle black beans and rice with a cilantro lime slaw. If you like, add some sliced avocado, or a little queso fresco or grated monterey jack cheese.
One batch cilantro lime slaw
1 cup uncooked brown rice (or two cups cooked)
2 teaspoons canola oil
1 bell pepper, washed, seeded, and chopped (I used about 3/4 pint red and yellow mini-peppers)
1 small onion, washed and chopped
1 teaspoon chipotle chile powder
1/2 teaspoon cumin
2 and 1/2 to 3 cups cooked black beans (1 cup dried beans, soaked and cooked; or 2 15-ounce cans, drained)
1 teaspoon salt (optional -- you may want to reduce the salt if using canned beans)
3 cups lettuce, washed and chopped
To cook the brown rice:
Bring 2 and 1/2 cups of water to boil in a small saucepan.
Add the brown rice and simmer, covered, over medium-low heat for 45 to 50 minutes.
Remove from heat and let sit covered for about 5 minutes.
To prepare the black beans and rice:
Heat the oil in a large skillet. Add the onion and bell pepper and cook for 10 minutes over medium-low heat, stirring occasionally.
Add the chile powder, cumin, and salt, and cook another 1-2 minutes, stirring frequently.
Add the black beans and brown rice to the skillet and cook until heated through.
To assemble the rice bowl:
Place about 3/4 cup chopped lettuce in a large bowl.
Top with 1 cup cilantro lime slaw, and 1 cup rice and beans.
Toss and serve.
Makes at least 4 generous servings.