Cafe Rio inspired salad

by fieldpartyof4 on in Uncategorized
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Cafe Rio inspired salad

Recipe by fieldpartyof4Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Rice

  • 1.5 cups basmati or long grain rice

  • 1/2 of an onion

  • 1 tbsp avocado oil

  • 2 roma tomatoes

  • 3 cloves garlic

  • 1 tbsp tomato paste

  • 1 tbsp better than bouillon

  • 2c water

  • 1 jalapeno

  • Beans

  • 1 can black beans

  • 2 tbsp avocado oil

  • 1 tsp onion salt

  • 1 chipotle pepper in adobo

  • 2c chicken stock

  • 1 tbsp chicken better than bouillon

  • Everything else

  • 6-8 tortillas soft taco size

  • 1.5 cup cheddar cheese grated

  • lettuce of choice torn or cut into bite-sized pieces, rinsed, spun dry

  • queso fresco 1pkg

  • cilantro for serving

  • avocado

  • Cilantro tomatillo dressing

  • 4 tomatillos chopped
    1-2 avocados

  • 1 jalapeno chopped

  • 1/2 c sour cream

  • 1/2 c milk

  • 2 tbsp mayo

  • a bunch of scallions chopped, green part only

  • 1/2 bunch cilantro

  • juice of 1 lime

Directions

  • To make the rice; in a blender, add roma tomatoes, garlic, tomato paste, and better than bouillon. Blend on high until smooth. Saute onion and rice in a medium saucepan with a lid until lightly golden. Add the puree and 1/2 tsp salt. Slice the end of the jalapeno vertically to open it slightly, and pierce the side of it with a knife. Add to the pan and bring to a boil. Once boiling, turn the heat to low, cover, and cook for 15 minutes.
  • To make the beans, heat a skillet with avocado oil. Empty a can of black or pinto beans into a heated skillet on medium-high. Mash the beans. To a blender, add onion powder, chipotle pepper, stock and better than bouillon. Add mixture to beans with 1/2 tsp of salt and cook on high until 1/2 of the liquid evaporates, and the beans coat the back of a spoon. About 10 mins.
  • Warm tortillas, and melt cheddar cheese on top of each one. Cut or tear lettuce and rinse and spin dry. Slice avocados, chop cilantro and break down queso fresco.
  • To make dressing; to a blender add all the cilantro tomatillo dressing except the cilantro and blend until smooth. Start with one avocado. Add another if you need to thicken the dressing. Add 1 tsp salt, 2 tsp onion powder, 1 tsp garlic powder and cilantro. Stir well.
  • To build, start with cheesy tortilla, then add beans, rice, lettuce, avocado, queso fresco and dressing.