Of all the recipes I’ve posted here, the recipe for Mexican fideo gets the most views. Chile verde with pork and authentic Mexican tacos are the runners up. Fideo is a dish I grew up eating and frequently make for my own family (with tortillas, frijoles and guacamole). Oh, how I love authentic Mexican food – the stuff of my childhood.
My husband, Russ, and I recently started making something new for dinner: layered dinner bowls with healthy, whole ingredients. The possibilities are endless – Asian-inspired, Pacific Northwest-inspired and Mediterranean-inspired are a few examples.
I found this recipe for a burrito bowl in America’s Test Kitchen “Just Add Sauce” cookbook which I highly recommend. Of course, Russ and I tweaked the recipe quite a bit, as we always do. The finished product is filling and filled with nutritious ingredients.
1 1/2 long grain brown rice, water as directed on package6 T olive oil, 3 T lime juice, 2 t ground cumin, 1 t ground coriander, 1/2 t salt, pepper to taste
2 T olive oil
1/2 large yellow/sweet onion, diced1 t diced garlic2 cans black beans, drained & rinsed
1/2 C chicken brothsalt/pepper to taste, 1/2 t ground cumin
ROASTED CORN AND POBLANO PEPPERS
3 ears fresh corn1 large can diced mild green chilis
1 C sour cream1 fresh avocado1 T crushed garlic or 1/2 t garlic powderjuice of 3 limes1 c thoroughly rinsed/cleaned, chopped fresh cilantro (leave it out if you don’t like the taste)1 t ground cuminsalt, pepper to taste
CONDIMENTS – CHOOSE ANY OR ALL THAT YOU LIKE
prepared red or green Mexican salsa1 c halved cherry tomatoesshredded Mexican cheesediced green onionswedges of fresh limechopped cilantro (thoroughly washed to remove dirt)
Cook the brown rice as instructed on the package. While the rice is cooking, whisk oil, lime juice and spices together.
Drizzle liquid ingredients over cooked rice, fluff with a fork to mix in; set aside. Do not put a lid on the rice at this stage or it will continue to cook and get mushy.
Coat the bottom of a medium-sized skillet or pot with olive oil and heat on medium-high heat. Add diced onion and garlic and stir until translucent. Add beans, chicken broth and spices. Stir to combine. Cover and turn off.
CORN & GREEN CHILI:
Put oven rack on 2nd shelf from the top. Set oven to broil setting.Remove husk and strings, wash, dry, set side by side on cookie sheet.Put cookie sheet under broiler and watch carefully.When corn kernels turn golden/brown/blackish, rotate corn using long tongs. Continue until all sides of the corn are roasted.
Set aside until cooled.When cooled, use sharp paring knife to cut kernels off each cob. (short video included with tips for doing this)Stir corn and green chilis together in bowl.
Combine all ingredients in a blender and blend until smooth adding salt & pepper to taste. (If you dislike cilantro, you can leave it out.)
ASSEMBLE THE BOWLS TO YOUR LIKING & EAT!
- brown rice
- black beans
- avocado dressing
- optional condiments as desired