by raspberryeggplant
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raspberryeggplant's Notes:
Expand1 pint cherry or grape tomatoes Ask a question about this ingredient
1-2 jalapeno peppers Ask a question about this ingredient
2 tablespoons finely minced red onion Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
1/8 teaspoon cumin powder Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
1/4 cup long grain rice Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1 teaspoon tomato paste Ask a question about this ingredient
1/3 cup water Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1 can black beans (15 oz) Ask a question about this ingredient
1/8 teaspoon salt (use only if beans are unsalted) Ask a question about this ingredient
1 ripe avocado Ask a question about this ingredient
1 tablespoon freshly squeezed lime juice Ask a question about this ingredient
1 garlic clove Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 tablespoon chopped cilantro Ask a question about this ingredient
4 ounces cheddar or jack cheese, shredded on the large holes of a grater (don't use pre-shredded!) Ask a question about this ingredient
1/2 cup sour cream (low-fat works just fine) Ask a question about this ingredient
Make the pico de gallo: Finely chop the tomatoes and transfer to a medium bowl. Cut the jalapenos in half and remove the ribs and seeds, then finely chop and add to the bowl. Add the onion, cilantro, and salt and stir to combine. Set aside.
Ask a question about this stepMake the rice: Heat the canola oil in a small pot set over medium heat. Peel and finely chop the garlic, then add to the pot when the oil is hot. Cook for 30 seconds, then add the cumin and cayenne pepper and cook for another 10 seconds, stirring frequently. Add the rice and cook for 1 minute, stirring often. Add the water, tomato paste, and salt, and stir well to combine. Cover the pot and bring to a boil, then turn the heat to low and cook until the rice is tender, about 15 minutes.
Ask a question about this stepMake the refried beans: Heat the canola oil in a small pot set over medium heat. Peel and finely chop the garlic, then add to the pot when the oil is hot. Cook for 30 seconds, than add the can of beans and the liquid. Bring the beans to a boil, then reduce the heat and simmer until the mixture is thick but still has some liquid remaining, about 10 minutes.
Ask a question about this stepMake the guacamole: Cut the avocado in half and remove the pit. Scoop the flesh out of each half and into a medium bowl. Use a fork to gently mash the avocado (leave some large chunks) and sprinkle the lime juice over the avocado. Peel and chop the garlic, then sprinkle the salt over the garlic. Use the edge of your knife to scrape the salt over the garlic – you’ll end up with a paste. Transfer the paste to the bowl and add the cilantro, then mash the mixture to combine. Don’t overdo it – you want some chunks of avocado to remain.
Ask a question about this stepAssemble the dip: Make sure the beans and rice are hot so that the cheese melts. If necessary, reheat both.
Ask a question about this stepSpread the refried beans in the bottom of a 9” glass pie plate or other similiarly-sized dish. Spread the shredded cheese evenly over the beans. Spread the rice over the cheese. Top with the guacamole, sour cream, and pico de gallo (the order really doesn’t matter, but finishing with the pico de gallo is easier since the guac and sour cream are easier to spread over the rice).
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
No blasphemy at all! This looks divine, and each step is absolutely do-able and delicious.