This is a great dish to bring to a cookout or to a gathering. I have been thinking of making this for a few weeks. Most of the preparation is hands off and it only requires one pot. Now, how easy it that?
- 1/2 onion, chopped
- 10 oz. diced tomatoes with green chilies
- 1 tbsp garlic clove(s), minced
- 1 tbsp tomato paste
- 1 15 oz. tomato sauce
- 2 1/2 c vegetable broth
- 2 tsp Smokey Southwestern Seasoning
- 2 bay leaves
- 2 c brown rice, long grain
- 1 15 oz. black beans, drained, rinsed
- 1 14 oz. jackfruit in brine, drained, rinsed, shredded
- 1/2 c nutritional yeast
- 1 c corn kernels
- 1 c green peas
- 1 lime zested, juiced
- 1/4 c + more for garnish fresh cilantro, chopped
- 1 avocado, diced
- Cashew Sour Cream, garnish
Preheat oven to 375 degrees.
Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.
Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.
Add brown rice, black beans, nutritional yeast and jackfruit to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.
When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.
Garnish with remaining cilantro, avocado and Cashew Sour Cream.
This meal came about by combining two delicious ingredients with a few toppings. I first made the Smokey Southwestern Black Bean Soup. The next day I made a Black Rice and Roasted Vegetable Bowl. This is the mashup of the two. This meal is packed with nutrition, fiber and total goodness. I added some fresh avocado, coconut yogurt and fresh herbs to make it the perfect bite. The yogurt adds a tang and creaminess; while the herbs add freshness, and of course the avocado is just plain good. I am really liking the combination of the two meals.
Since all the ingredients are already made it is just a matter of assembling. However, I will add the links from the two separate meals so that you have the recipes.
These are the portion sizes I used for this serving. Assemble in order of ingredients.
- 1/2 c Forbidden Rice
- 1 c Smokey Southwestern Black Bean Soup
Warm in microwave until hot. Add remaining ingredients in order.
- 1 heaping tbsp coconut yogurt
- 2 slices of avocado
- Cilantro for garnish.
Serve. Eat. Enjoy.
I had been planning to make this soup for days. The day before I did all my dicing and mincing so that while we were out and about the following day we could have a hot and nutritious soup cooking away in the slow cooker. Every few hours my husband would say, “It smells so good.” I love hearing that from him.
Serve this with a slice my Gluten Free Sandwich Bread and you have a filling nutritious meal. This makes enough to have some for lunch the next day and freeze some for a future meal. That is what I plan on doing.
Since I did all the prep work the day before all I had to do was put all the ingredients into the slow cooker, set it, and let it do its work.
- 3 cans Black Beans, low sodium
- 1 large onion, diced
- 1 1/2 c carrots, diced
- 1/2 c celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 can tomatoes, low sodium, diced
- 2 c corn, frozen
- 15 oz butternut squash, cubed, frozen
- Smokey Southwestern Seasoning
- plain coconut yogurt, garnish
- cilantro, garnish
Into a slow cooker (crock pot) add all the ingredients, except the yogurt and cilantro. You will be using those to garnish each bowl of soup. Make sure you generously season with the smokey southwestern seasoning.
Set slow cooker to low and let it go all day. Stir occasionally, and taste for seasoning. I added more seasoning when I did a taste test.
Serve with a dollop of non-dairy yogurt and some fresh cilantro.