Tex-Mex White Bean & Rice Bowls

Updated at: Thu, 17 Aug 2023 04:01:13 GMT

Step 1

Wash and dry produce. Peel and finely chop garlic. Core, deseed and finely dice green pepper. Halve, peel and finely dice onion. Finely chop cilantro. Dice tomato inti 1/2 inch pieces. Quarter lime.

Step 2

Heat a drizzle of oil in a small pot over medium heat. Add half the tex-mex paste and stir to combine. Stir in rice, 1 1/4 c water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 18-20 minutes. Keep covered off heat until ready to serve.

Step 3

Meanwhile, heat a drizzle of oil in a medium pot over a medium-high heat. Add garlic, green pepper, half the onion and a big pinch of cilantro. Cook, stirring, until veggies begin to soften, 2-3 minutes. Stir in beans and their liquid and 1 tsp salt; reduce heat to medium. Simmer, stirring occasionally, until beans are tender, 8-10 minutes. Reduce heat to low. Stir in cream cheese and cook, stirring occasionally, until throoughly combined, 3-5 minutes.

Step 4

While beans cook, in a medium bowl, combine tomato, cilantro, and remaining onion to taste. Add a large drizzle of olive oil and juice from half the lime; toss to combine. Season with salt and pepper to taste.

Step 5

Divide rice and beans between bowls in separate sections. Top with pico de gallo and sour cream. Serve with remaining lime wedges on the side.

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