Rice, Rice, Baby!
Tex-Mex Roasted Bell Pepper and Tomato Rice Bowls with Fresh Cilantro and Lime Drizzle
40 minutes
Serves 4
DinnerMexican
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.
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