Cumin Black Bean Bowls

Add jasmine rice, 1¼ cups (2½ cups) water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes.

Halve the poblano pepper(s) and remove the stem and seeds. Dice halved pepper(s) into ½ inch pieces. Peel and slice the garlic. Thinly slice scallions. Roughly chop the cilantro leaves and tender stems. Zest and halve the lime(s), juice one half (1 lime) and cut the other half (1 lime) into wedges. Remove tomatillo husk and quarter the tomatillo. Drain and rinse the black beans. Halve the avocado(s), remove the pit(s), and thinly slice the flesh.

Set the oven to broil. Place diced pepper and quartered tomatillo on a baking sheet, add salt and 1 tbsp (2 tbsp) vegetable oil, and toss. Broil on the top rack of the oven until tomatillos burst and peppers are slightly charred, 8-10 minutes. Add just half the sliced scallion and just half the chopped cilantro to the skillet, stir, and set aside. TIP: All broilers are different. Watch carefully to ensure the veggies don’t burn.

Heat 1½ tsp (3 tsp) vegetable oil in a small saucepan over medium heat. Add sliced garlic and cumin. Cook until fragrant, 1 to 2 minutes. Add black beans, a pinch of salt and ¾ cup (1½ cups) water. Bring to a boil and lower to a simmer. Using the back of a fork, mash half of the beans. Cook until beans have thickened, 4 to 6 minutes.

Add rice, remaining sliced scallion, remaining chopped cilantro, lime zest and lime juice to a medium bowl, toss, and divide between bowls. Divide the poblano tomatillo salsa and cumin black beans between bowls. Top with sliced avocado, shredded cabbage, a dollop of sour cream, and hot sauce. Garnish with lime wedges. Bon appétit!