Thursday, February 19, 2015


makes four bowls

2 chicken breasts, diced into small cubes
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 tsp garlic salt
1 pinch crushed red pepper
2 slices bacon
1 cup uncooked black rice
1 avocado
3 tablespoons fresh lime juice, divided
1 bunch scallions, white ends trimmed and discarded
3 tablespoons toasted pepitas
2 cloves garlic
3 tablespoons extra-virgin olive oil, plus 1 tsp
1 jalapeno pepper, minced (and seeded for less heat)
1 (14.5 oz) can black beans, drained and rinsed
1 (10 oz) can Mexi-corn, drained
1/2 cup crumbed cotija cheese
chives for garnish (optional)
2 cups baby spinach leaves
coarse salt and freshly ground pepper

Cook the black rice in a rice cooker, or your favorite stove-top method.

In a small bowl, mix together the cumin, chili powder, coriander, garlic salt, crushed red pepper, and a pinch of salt and pepper. Sprinkle the spice mix over the diced chicken until coated all over. Set aside.

Render the bacon in a large skillet over medium heat. When crispy, remove the bacon and place on paper towels to drain. Crumble with fingers. Taste one to make sure the pigs did it right.

Back in the skillet, drain all but about 2 tablespoons bacon fat. Bring the pan to a medium-high heat and add the chicken. Sear the chicken until browned all over and cooked through, 5 to 6 minutes. Remove from pan and cover to keep warm.

In a small sauce pan, bring the teaspoon oil to a medium heat. Add the jalapeno and sizzle for a minute. Add the black beans and corn; toss. Season with salt and pepper. Reduce the heat to low while you finish the rest of the meal. Stir once in a while.

In a food processor, combine the scallions, garlic, toasted pepitas, 2 tablespoons, lime juice and a pinch of salt. With the motor running, add the remaining 3 tablespoons oil in a thin stream until you get a nice pesto consistency.

In a small bowl, combine the avocado, bacon crumbles, the remaining tablespoons of lime juice and a small pinch of salt. Mash until you get a guacamole of the most unearthly caliber.

Finally, place a small heaping of black rice in the bottom of each bowl. Top with baby spinach leaves, cooked chicken, a few spoonfuls of the black bean/corn mixture, a healthy dollop of the bacon guacamole and the scallion pesto. Garnish with a little bit of the crumbled cotija cheese.

bacon recipe source: Bev Weidner, Bev Cooks (@bevcooks), December 12, 2012

No comments: