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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water, cumin, and salt; bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 1 cup water
  • ½ tsp cumin, ground
  • ¼ tsp salt

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 lime
  • ½ small head red cabbage
  • 1 jalapeño pepper
  • ½ small bunch green onions (scallions)
  • ½ small bunch cilantro
  • 1 avocado

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, juice half of the lime into a small bowl. Add yogurt and salt, then whisk to combine. Add water, 1 teaspoon at a time, if needed, to reach a drizzling consistency. Set crema aside. (Reserve remaining lime for the next step.)

  • ⅓ cup plain Greek yogurt
  • ⅛ tsp salt

• STEP 5

  Juice reserved lime into a medium bowl. Add oil and salt, then whisk to combine the dressing.

  • 1 tbsp neutral vegetable oil
  • ¼ tsp salt

• STEP 6

  Trim off and discard root end of cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing, and using your hands, massage cabbage with dressing until wilted, 1-2 minutes.

• STEP 7

  Halve jalapeño pepper lengthwise; seed and remove ribs with a spoon. Slice crosswise into thin half-moons. Add to the bowl and toss to combine the slaw; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 8

  Drain and rinse beans; set aside to drain further.

  • 1 (15 oz) can black beans

• STEP 9

  Preheat a skillet over medium-high heat.

• STEP 10

  While the skillet heats up, peel and mince garlic.

  • 1 clove garlic

• STEP 11

  Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beans, hot sauce, and salt to the skillet; cook, stirring occasionally, until warmed through, 1-2 minutes. Remove from heat.

  • 1 ½ tsp neutral vegetable oil
  • 1 tsp hot sauce
  • ¼ tsp salt

• STEP 12

  Meanwhile, trim and cut green onions crosswise into thin pieces. Place half in another small bowl. (Reserve remaining greens onions for serving.)

• STEP 13

  Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the green onions.

• STEP 14

  When the rice is done, add the green onions and cilantro, then stir to combine the rice.

• STEP 15

  Halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

• STEP 16

  To serve, divide rice, beans, slaw, and avocado between bowls. Drizzle with crema and top with reserved green onions. Enjoy!