recipe

First, cook the rice and beans in the same pan (easy!) and then add your favorite toppings to make it your way.

safety
  • Uses the stovetop
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour and 5 minutes
yield
  • Serves 4 to 6

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Prepare Ingredients

1
ripe avocado
6 tablespoons
water
¼ cup
cilantro leaves
2 tablespoons
lime juice, squeezed from 1 lime
2 tablespoons
sour cream
Salt and pepper
2
(15-­ounce) cans black beans, opened
1 cup
long-­grain white rice
1 tablespoon plus 1 tablespoon
extra-­virgin olive oil, measured separately
1½ cups
frozen corn
1
onion, peeled and chopped fine
1 teaspoon
ground cumin
2 cups
vegetable broth
Pico de gallo or salsa

Gather Cooking Equipment

Butter knife
Soupspoon
Food processor
Rubber spatula
2
bowls (1 small, 1 medium)
Colander
Fine-­mesh strainer
12-­inch nonstick skillet with lid
Aluminum foil
Oven mitts
Serving bowls
1
 
1
ripe avocado

Use butter knife to cut avocado in half lengthwise around pit. With your hands, twist both halves in opposite directions to separate. Use soupspoon to remove pit. Scoop avocado from skin into food processor; discard pit and skin.

Fear not the avocado 1 of 2

Fear not the avocado 2 of 2

 
2
 
6 tablespoons
water
¼ cup
cilantro leaves
2 tablespoons
lime juice, squeezed from 1 lime
2 tablespoons
sour cream
¼ teaspoon
salt

Add water, cilantro, lime juice, sour cream, and ¼ teaspoon salt to food processor and lock lid into place. Process mixture until completely smooth, about 1 minute. Stop food processor. Carefully remove food processor blade (ask an adult for help). Use rubber spatula to transfer avocado crema to small bowl.

 
3
 
2
(15-­ounce) cans black beans, opened
1 cup
long-grain white rice

Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Pour rice into fine-­mesh strainer and rinse with cold water until water is no longer cloudy. Shake strainer to drain well. Set aside.

 
4
 
1 tablespoon
extra-virgin olive oil
1½ cups
frozen corn

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add corn to skillet and use rubber spatula to spread it in even layer. Cook, stirring occasionally, until corn is lightly browned, about 5 minutes. Turn off heat. Use spatula to transfer corn to medium bowl. Cover bowl with aluminum foil.

 
5
 
1
onion, peeled and chopped fine
1 teaspoon
ground cumin
½ teaspoon
salt
1 tablespoon
extra-virgin olive oil

Add onion, cumin, ½ teaspoon salt, and remaining 1 tablespoon oil to skillet and return to medium heat. Cook, stirring occasionally, until onion has softened, about 5 minutes.

 
6
 
2 cups
vegetable broth

Carefully stir in beans, rice, and broth and bring to simmer. Cover, reduce heat to low, and cook for 10 minutes.

 
7
 

Use oven mitts to remove lid. Stir rice mixture and put lid back on skillet. Continue cooking until liquid is absorbed, 5 to 10 minutes.

 
8
 
Pico de gallo or salsa

Turn off heat. Divide rice mixture evenly among serving bowls. Top each bowl with corn and pico de gallo. Use soupspoon to drizzle bowls with avocado crema. Serve.