Spicy Brazilian Burrito Bowls

Spicy Brazilian dish Bowls direction that includes seasoned rice and beans, garlic cilantro lime salad, and tender cooked plantains. Thus smart // virtually vegetarian.

Spicy Brazilian Burrito Bowls

I ought to – can – stop compulsively feeding this lovely bowl of cooked plantains, black beans, seasoned rice, and garlic cilantro lime salad for a minimum of 2 seconds thus I will share the spicy, creamy, dish bowl wealth with you in its web type.

I’m not even attempting to mention that you simply ought to fall soft on with it as onerous and quick as I did, or that each one who reads this diary can wish to smother their food during a garlic cilantro lime salad which leftover creamy sauce – I’m simply holding you recognize that, for me, this mixture is everything.

Spicy Brazilian Burrito Bowls

These Spicy Brazilian dish Bowls area unit well sitting within the prime direction of the Year place in my food blogger mind. I create tons of recipes once a year – some very super smart, some bad, some licitly scarily dangerous. however all that kind of fades away after I have this bowl ahead of my face. Seriously, it’s the simplest issue I’ve eaten up all year.  Don’t provide Pine Tree State tons of your time to deem that as a result of i'd be visited by a Ghost of Recipes Past and be forced to withdraw that daring statement. No, simply let Pine Tree State have a robust, unshakeable statement for once in my North Star State life.

Spicy Brazilian Burrito Bowls

For the rice:
  • 1 1/2 cups white long grain rice, uncooked
  • 2 1/2 cups water
  • 1 1/2 cups salsa (mild, medium, or hot! you decide)
  • 3 tablespoons tomato paste
  • 2 tablespoons oil or butter

For the black beans:
  • 2 14 ounce can black beans, rinsed and drained
  • 2 teaspoons EACH chili powder and cumin

For the garlic cilantro slaw:
  • 1/4 cup EACH oil and water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves
  • 2–3 cloves garlic (less if you’re sensitive to garlicky things)
  • ½ cup light sour cream or plain Greek yogurt
  • 4 cups shredded cabbage (I just used a bagged slaw mix)
  • ½ teaspoon salt
  • juice of 2 limes

For the plantains:
  • vegetable oil for frying
  • 4 green plantains

  1. Rice: Place the ingredients in a rice cooker and cook until done.
  2. Black Beans: Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.
  3. Slaw: Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat – reserve the remaining sauce.
  4. Plantains: Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles – if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 
  5. Assembly: Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.

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