Rice, Rice, Baby!
Tex-Mex Roasted Bell Pepper and Tomato Rice Bowls with Fresh Cilantro and Lime Drizzle
40 minutes
Serves 4
DinnerMexicanVeganVegetarianGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Tex-Mex gets a colorful laboratory upgrade in this bowl: fluffy seasoned rice topped with roasted bell peppers and tomatoes, finished with a pop of cilantro and lime. You’ll learn how high-heat roasting cranks up sweetness and why acid at the end makes everything taste brighter.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 450°F. Line a sheet pan with parchment paper.
- 02Combine the rice, water, and 1 tsp kosher salt in a medium saucepan. Bring to a boil, stir once, reduce heat to low, cover, and simmer 16 minutes. Remove from heat and let it stand, covered, for 10 minutes.
- 03While the rice cooks, toss the bell pepper strips and tomato wedges with 2 tbsp olive oil, ground cumin, smoked paprika, 1/2 tsp kosher salt, and black pepper. Spread evenly on the prepared sheet pan.
- 04Roast the veggies for 20-25 minutes, stirring halfway, until peppers are tender and tomatoes are just starting to char at the edges.
- 05Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add sliced red onion and cook 3-4 minutes until starting to soften. Stir in minced garlic and sauté for 1 minute until fragrant.
- 06Fluff the finished rice with a fork. Stir in the sautéed onion and garlic, lime zest, and half the chopped cilantro.
- 07In a small bowl, whisk lime juice with a pinch of kosher salt and 1 tbsp olive oil to make a quick lime drizzle.
- 08To assemble, divide the seasoned rice among four bowls. Top each with roasted bell peppers and tomatoes.
- 09Drizzle with the lime dressing and scatter with remaining cilantro. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.