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About the Dish

  • Brown Rice

    Brown Rice

  • Sweet Peppers

    Sweet Peppers

  • Smoked Paprika

    Smoked Paprika

  • Ground Cumin

    Ground Cumin

  • Red Onion

    Red Onion

  • Garlic

    Garlic

  • Black Beans

    Black Beans

  • Okra

    Okra

  • Tomato

    Tomato

  • Cilantro

    Cilantro

  • Lime

    Lime

METHOD

1
To make the rice: In a small saucepan with a lid, combine rice, 2 1/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes.
2
Prepare your mise en place: Thinly slice peppers. Halve onion. Chop one half in 1/4-inch dice (reserve half for another use). Peel and mince garlic. Rinse and drain beans. Slice okra into 1/4-inch slices on the diagonal. Chop tomatoes into 1/4-inch pieces. Pick and finely chop cilantro. Divide into two equal portions. Juice one lime. Quarter remaining lime.
3
Heat a saute pan over medium-high heat. When hot, add 1 teaspoon olive oil, peppers and paprika. Cook 3 minutes, until peppers are slightly wilted.
4
To the peppers, add 1/2 teaspoon olive oil, cumin and half of the chopped onion. Cook 3 minutes. Stir in garlic. Add black beans and 2 cups water and stir. Stir in okra. Cover, reduce heat to low and simmer 20 minutes.
5
Meanwhile, assemble salsa. Toss tomato, remaining onion, half of cilantro and lime juice in a small bowl.
6
When bean mixture has finished cooking, stir in remaining cilantro. When rice has finished cooking, fluff with fork.
7
Divide cooked rice between two plates. Serve equal portions of the beans over the rice. Top each serving with salsa and enjoy!