Pakistani dishes in Usa
  • Home
  • About us
  • New
  • Featured
    • Lifestyle
    • Sports Group
      • Category 1
      • Category 2
      • Category 3
      • Category 4
      • Category 5
    • Sub Menu 3
    • Sub Menu 4
  • Contact Us

Desserts

Chicken Karahi

Chicken Karahi

Palak Gosht

Palak Gosht

Palak Gosht

Chana masala

Chana Masala

Chana Masala

Chapli Kebab

Chapli Kabab

Chapli Kabab

Grilled Fish

Grilled Fish

Grilled Fish

Chicken Haleem

Chicken Haleem

Chicken Haleem

Gulab Jaman

Gulab Jamun

Gulab Jamun

Fruit Salad

Fruit Chaat

Fruit Chaat

The Toasted Almond drink is a creamy cocktail made with vodka, amaretto, and Kahlua: a dessert in a glass that’s easy to make at home! Here’s everything you need to know.

Toasted Almond Drink

There’s something unique about the Toasted Almond drink that surprised me from my first sip. This creamy sweet drink balances vodka, amaretto and Kahlua for a flavor that’s unexpectedly similar to toasted almonds: and totally irresistible!

Something about the coffee liqueur adds in a roasty flavor that makes this drink both balanced and intriguing, all at once. This one surprised me with its delicious flavor, and had me coming back for more (even though I’m more of a fan of sour cocktails than sweet!).

What’s in a Toasted Almond Drink?

The Toasted Almond drink is a dessert cocktail made with vodka, amaretto, Kahlua and cream to mimic the flavor of toasted almonds. The history of the drink is murky: no one seems to know when and where it was invented. The ingredients are similar to a White Russian, invented in the 1950’s. But the addition of amaretto makes it taste like a more balanced dessert cocktail, like a Brandy Alexander. Here are the ingredients in a Toasted Almond drink:

  • Vodka: A neutral base that lets the other flavors shine; I like a mid-range vodka like Tito’s
  • Amaretto: An Italian almond liqueur that gives the drink its signature nutty sweetness
  • Kahlua: A popular coffee liqueur; you can also use Tia Maria to give the flavor a roasty depth
  • Heavy cream: For that silky texture; non-dairy creams work too
Toasted Almond Drink

How to Make a Toasted Almond Cocktail

The Toasted Almond is a traditional shake and strain cocktail, much like other creamy after dinner drinks! Here’s what to do:

  1. Shake in a cocktail shaker until cold. Place all ingredients in a cocktail shaker, then add ice and shake about 10 to 15 seconds.
  2. Strain into a glass. Strain the drink into a stemmed cocktail glass.
  3. Garnish with fresh nutmeg. The garnish is important: fresh nutmeg adds a warm-spiced flavor to the drink. It’s similar to a Brandy Alexander, Milk Punch or a Golden Cadillac.

Star Ingredient: Amaretto

What brings the toasted almond flavor in this drink? Amaretto! Amaretto is an almond liqueur from Italy. It tastes both sweet and bitter, with a strong almond flavor (amaretto means in Italian “little bitter”). This liqueur became popular in the US in the 1960’s and 70’s, spawning many amaretto cocktails like the Amaretto Sour, French Connection, Godfather and others.

There are many brands of amaretto on the market. A common inexpensive choice is Di Amore Amaretto. A higher-end brand we’ve tried is Lazaroni Amaretto: but keep in mind, it has a much stronger and developed almond flavor. Whatever brand you find will work for this recipe!

Making It for a Crowd

Making the Toasted Almond drink for entertaining and want to whip up a bunch at once? Stir together the following ingredients in a pitcher to make 8 servings:

  • 1 cup vodka
  • 1 cup amaretto
  • ½ cup Kahlua
  • 1 ½ cup heavy cream

Important: when you’re ready to serve, serve the mixture over ice instead of straight up in the glass! This is important to get the dilution that shaking with ice would achieve.

Toasted Almond Drink recipe

What to Serve with a Toasted Almond

This drink is practically is dessert, so it works well with other small dessert-y bites like:

  • Dark chocolate squares or truffles
  • Biscotti or shortbread cookies
  • A fruit tray with chocolate hummus
  • After a rich dinner, served in place of dessert entirely

The Toasted Almond is always best served last: it’s the cocktail equivalent of an espresso at the end of a great meal.

Frequently Asked Questions

Can I use half-and-half instead of heavy cream?

Yes! The drink will be lighter and less rich, but still delicious. I’d avoid milk: it won’t give you the same creamy texture.

What’s the difference between a Toasted Almond and a White Russian?

A White Russian is made with vodka, Kahlua, and cream: no amaretto. The Toasted Almond adds amaretto, which brings in almond and bitter notes.

What’s the best amaretto brand for this recipe?

Di Amore is an affordable go-to. For a stronger almond flavor, try Lazzaroni or Disaronno.

Print

Toasted Almond Drink

Toasted Almond Drink
Pin Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

The Toasted Almond drink is a creamy cocktail made with vodka, amaretto, and Kahlua: a dessert in a glass that’s easy to make at home! Here’s everything you need to know.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink 1x
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegetarian

Ingredients

  • 1 ounce* vodka
  • 1 ounce amaretto
  • ½ ounce Kahlua (or other coffee liqueur like Tia Maria)
  • 1 ½ ounces heavy cream
  • Freshly grated nutmeg, optional

Instructions

  1. Add the vodka, amaretto,, Kahlua and cream to a cocktail shaker. Fill it with ice and shake it until cold.
  2. Strain the drink into a lowball glass. Garnish with freshly grated nutmeg if desired.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More Creamy Cocktails to Try

Using heavy cream in cocktails to make creamy dessert drinks is a years-old tradition! In fact, the first creamy cocktail was Milk Punch, invented back in the 1680’s! Here are a few more dairy-based creamy dessert drinks:

  • Go for a centuries old Bourbon Milk Punch
  • Try the Brandy Alexander
  • Go chocolaty with a Classic Mudslide or Chocolate Martini
  • Opt for 1950’s favorites the Grasshopper or Pink Squirrel
  • Go for a Golden Cadillac or Golden Dream
  • Try a classic White Russian
Brandy Alexander
01

Brandy Alexander

Mudslide
02

How to Make a Classic Mudslide

Grasshopper
03

Classic Grasshopper Drink

Golden Dream
04

Golden Dream



from A Couple Cooks https://ift.tt/xdvlRaN

This chicken rice bowl is loaded with sweet potatoes, crisp romaine, and pickled red onions, all drizzled with an herby Green Goddess Ranch! It’s a satisfying, meal-prep-friendly dinner.

Chicken Rice Bowls

Who doesn’t love a good bowl meal? Honestly I eat about 9 of 10 dinners right out of a bowl. This chicken rice bowl recipe is one of my new favorite ways to do it, inspired by my recent Sweetgreen order.

There’s tender sweet potato, hearty chicken, crunchy romaine and tangy pops of pickled red onions, all brought together by the creamy, herby Green Goddess Ranch dressing. I could eat it every night! This is a great dinner idea for meal prep where you make one or more components ahead, making it come together simply when you’re ready to eat.

What You’ll Need

For this rice bowl recipe, I modeled it loosely off of the Chicken Avocado Ranch bowl at Sweetgreen, but it’s my own creation. Here’s what you’ll need:

  • Long grain white rice: You can cook the rice or even use packets of pre-cooked rice for ease of prep (I like the brand Seeds of Change). See below for rice variations.
  • Roasted sweet potatoes: These add a heartiness that makes it a satisfying meal. I like to slice them into half-moons and make roasted sweet potatoes in advance. The half moon shape makes them a little bigger than diced, which I’ve found holds up better in the fridge.
  • Cooked chicken: I use either Pan Seared Chicken or Air Fryer Chicken Breast. Leftover rotisserie chicken also works in a pinch, or even crockpot shredded chicken.
  • Sauce: My Green Goddess Ranch sauce is creamy, herby, garlicky, and really makes the bowl sing. See below for sauce variations.
  • Pickled red onions: These add the pop of brightness and acidity. I like making a jar of homemade pickled red onions for the week if I have time, but they’re also easy to find jarred at the store.
  • Romaine, avocado, and tortilla chips round out the bowl.
Roasted sweet potatoes

Meal Prep Tips for This Chicken Rice Bowl

This rice bowl recipe is a little different from my other recipes: I wouldn’t make the entire recipe at once. Instead, I would recommend prepping at least one or two of these components in advance. Here are my tips:

  • Roast the sweet potatoes up to 2 days ahead and refrigerate until ready to serve. I actually made them in my air fryer (recipe coming soon!).
  • Cook the rice the day of, or make it in advance and reheat on the stovetop with a splash of water over low heat. You can also make Instant Pot Rice which is a nice hands off method.
  • The easiest method for chicken is air fryer chicken, which is what I normally use for this bowl. You can also make pan seared chicken thighs which are just as delicious. Or even mix up this bowl with leftover chicken from another meal.
  • The pickled red onions take only 30 minutes hands off, so it’s actually easy enough to get them going while you make the rest of the bowl components.
  • The sauce is easy to make in advance or day of while the rice cooks. It’s just a matter of how easy you want the recipe to be! Of course, you can use a store-bought jarred sauce in a pinch to make this recipe come together super fast.
Green Goddess Ranch

Variations & Substitutions

  • Vary the sauce. For a similar dairy-free sauce, try my Cilantro Sauce. This bowl would also be great with many other sauces, like Tahini Sauce, Tzatziki Sauce, or even Chipotle Ranch.
  • Swap the grain. Brown rice, quinoa, or farro would be great here; millet would even work.
  • Go meatless. Skip the chicken and add a fried egg, baked tofu, or air fryer tofu.
  • Add more protein. Add a scoop of cottage cheese, like my Veggie Protein Bowls.

Make Ahead & Storage

This bowl is one of my favorites for meal prep because the components store independently:

  • Sweet potatoes: roast ahead and refrigerate up to 5 days (best within a few days).
  • Rice: cook and refrigerate up to 4 days. Reheat with a splash of water.
  • Chicken: refrigerate up to 4 days. Slice just before serving.
  • Green Goddess Ranch: refrigerate up to 1 week.
  • Pickled red onions: refrigerate up to 1 month.

Dietary Notes

This chicken rice bowl recipe is gluten-free. For dairy-free, use my Cilantro Sauce instead, which is cashew-based.

Print

Chicken Rice Bowls (with Green Goddess Ranch!)

Chicken Rice Bowls
Pin Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken rice bowl is loaded with sweet potatoes, crisp romaine, and pickled red onions, all drizzled with an herby Green Goddess Ranch! It’s a satisfying, meal-prep-friendly dinner.

This recipe is about component cooking, so the links to the various components are below. Just open each in a new tab when you’re ready to cook! 

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

For the rice

  • 1 cup long grain white rice (see Notes)
  • 1¾ cups water
  • ¼ teaspoon kosher salt

For the bowls

  • 1 recipe Roasted Sweet Potatoes (made in advance if desired)
  • 1 pound cooked chicken, like my Pan Seared Chicken or Air Fryer Chicken Breast (see Notes)
  • 1 recipe Green Goddess Ranch
  • 6 cups chopped romaine hearts
  • 1 ripe avocado, sliced
  • 1 recipe Pickled Red Onions (purchased or made in advance)
  • 4 handfuls crushed tortilla chips (optional)

Instructions

  1. Cook the sweet potatoes. Slice the potatoes into half-moons about 1/4-inch thick and make Roasted Sweet Potatoes. I like cooking them in advance, then refrigerating 1 to 2 days until serving (or up to 5 days). 
  2. Cook the rice. Rinse the rice in cold water in a fine mesh strainer, then shake dry. Add the water to a pot and bring to a boil. Add the rice and salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat, keep covered, and let rest for 10 minutes. (If you cook the rice in advance, heat it back up in a pot with a splash of water on low heat. It lasts 5 days refrigerated.)
  3. Cook the chicken. Use Pan Seared Chicken or Air Fryer Chicken Breast: both work great here.
  4. Make the sauce. Make the Green Goddess Ranch — it is also easy to prep ahead and will keep refrigerated for up to 1 week.
  5. Assemble the bowls. Place the chopped romaine in a bowl. Add rice, then top with roasted sweet potatoes, chicken, avocado slices, and pickled red onions. Add a handful of crushed tortilla chips if desired. Drizzle generously with Green Goddess Ranch and serve.

Notes

  • Shredded chicken variation: You can also make this with shredded chicken, like my Crockpot Shredded Chicken (my favorite), Instant Pot Shredded Chicken, or Stovetop Shredded Chicken. 
  • Protein variations: Instead of chicken, use Baked Tofu, Air Fryer Tofu, Baked Salmon or Sauteed Shrimp. 
  • Grain variations: Try Brown Rice, Farro, Quinoa or even Millet. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More Bowl Recipes to Try

  • Easy Rice Bowl
  • Easy Power Bowls
  • Easy Grain Bowl
  • Mediterranean Rice Bowl
  • Salmon Rice Crunch Bowl


from A Couple Cooks https://ift.tt/MilLB3Q

This creamy green goddess ranch dressing is loaded with fresh dill, parsley, and herbs: a copycat of Sweetgreen’s fan-favorite sauce that’s ready in 5 minutes! Drizzle it on bowls, salads, or use it as a dip for roasted vegetables.

Green Goddess Ranch

Here’s a green sauce that’s about to become your new favorite: I know, because it’s mine! In the past few years I’ve become obsessed with the Green Goddess Ranch sauce at the popular bowl-meal restaurant Sweetgreen. After eating it recently, I decided: this sauce is too good not to figure out how to make a version myself!

After recipe testing, I found the secret: generous handfuls of fresh dill, parsley, and dried tarragon, blended right into a Greek yogurt and mayo base. After one spoonful, I declared it my new favorite green sauce: it’s creamy, herby, and each bite tastes irresistible. It’s great for dipping vegetables or drizzling on salads or bowl meals through the week!

Why I Think You’ll Love This Green Goddess Ranch

My classic Green Goddess dressing recipe is based on herbs like tarragon and chives, and my classic homemade ranch dressing is buttermilk-based. My popular ranch dip has a Greek yogurt base.

This recipe is like a combination of the three: it’s creamy like ranch, herby like green goddess. The Greek yogurt lightens it quite a bit, and the mayo brings in a ranch-like richness. It truly is a sauce that works on everything!

Ingredients You’ll Need

In my research, I actually found Sweetgreen’s recipe for their Green Goddess ranch. It uses a load of mayonnaise, but I’m the queen of balancing mayo with Greek yogurt (I do this in many of my sauce and healthy dip recipes). So I added some of that and voila: this sauce was born. Here’s what you’ll need:

  • Fresh dill: This is the key ingredient that gives the sauce its distinctive flavor: do not skip it!
  • Fresh parsley: Use the leaves and tender stems: tear off a few handfuls and add to a measuring cup. It doesn’t have to be perfect!
  • Dried tarragon: This seasoning adds a delicious complexity: it’s also worth seeking out (and is a nod to a traditional Green Goddess dressing).
  • Greek yogurt: Full-fat yogurt gives the creamiest result, and adds a lightness and tang to the dressing.
  • Mayonnaise: This adds richness and helps the dressing stick to vegetables: it’s also required! A sauce with all Greek yogurt is more watery and less of a dressing.
  • Shallot + garlic: A small amount of each is key for adding savory flavor.
  • White wine vinegar: This adds a brightness to the flavor.
Green Goddess Ranch Dressing in Bowl

Tips for Making Green Goddess Ranch Dressing

Here are a few things to keep in mind for this dressing:

  • Use a food processor. A food processor is easiest for blending and you can throw in the shallot and garlic and chop them up first. You can also use a small blender, but I would mince the garlic and shallot by hand first. It will not work in a large blender because the quantity is not large enough.
  • Resist the urge to over blend. The sauce should turn a gorgeous pale green and have some nice herb chunks in it. Over-blending is more risky if you’re using a small blender, where the sauce can become runny if you blend too long.
  • Adjust seasoning as desired. Add another pinch of salt if necessary to bring out the flavor.

Ways to Use This Dressing

Once you have a jar of this in the fridge, you’re set for meal prep! Here are my favorite ways to use this sauce:

  • Drizzle over grain bowls. I love building a bowl with a protein, rice, roasted sweet potatoes, mixed greens, pickled red onions, and sliced avocado. Try my Chicken Rice Bowl or swap in baked tofu for vegan variation.
  • Dip for roasted vegetables. Roasted broccoli or carrot fries dipped into this sauce are fantastic.
  • Salad dressing. Toss it with a simple green salad, or use it as the dressing in a power bowl.
  • Sandwich spread. Slather it on a veggie wrap or even Caprese sandwich.
  • Raw veggie dip. It’s thick enough to work as a dip too: just add carrots, celery and bell pepper slices!
Green Goddess Ranch

Build a Bowl Around It

Here are a few bowl concepts that would work well with this dressing:

  • Chicken Rice Bowl (coming soon!)
  • Easy Rice Bowls
  • Veggie Power Bowls
  • Greek Chicken Bowls
  • Mediterranean Rice Bowls
  • Shrimp Bowls
  • Salmon Rice Crunch Bowls
  • Tofu Bowls
  • Salad Meal Prep Bowls

Storage Instructions

This dressing stores well refrigerated airtight for up to 1 week. Give it a stir before using: it may thicken slightly as it sits, which is normal.

Dietary Notes

This Green Goddess ranch is vegetarian and gluten-free. For dairy-free or vegan, substitute vegan mayonnaise and a plain vegan coconut yogurt (I like the brand Cocojune).

Print

Green Goddess Ranch (Sweetgreen Copycat!)

Green Goddess Ranch
Pin Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy green goddess ranch dressing is loaded with fresh dill, parsley, and herbs: a copycat of Sweetgreen’s fan-favorite sauce that’s ready in 5 minutes! Drizzle it on bowls, salads, or use it as a dip for roasted vegetables.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 1 cup 1x
  • Category: Sauce
  • Method: No Cook
  • Cuisine: American
  • Diet: Gluten-Free, Vegetarian

Ingredients

  • 1 very small garlic clove
  • ½ shallot, sliced
  • ½ cup Greek yogurt (see Notes)
  • ¾ cup mayonnaise
  • ½ cup fresh parsley leaves and tender stems, loosely packed
  • ¼ cup fresh dill, torn
  • ½ tablespoon white wine vinegar
  • ¼ tsp dried tarragon
  • ¼ teaspoon kosher salt
  • 1 pinch sugar
  • Fresh ground black pepper

Instructions

  1. Add the garlic and shallot to a food processor (see Notes) and blend.
  2. Add the remaining ingredients and blend until creamy. Taste and add another pinch of salt if necessary. Transfer to an airtight container; the dressing stores in the refrigerator for 1 week.

Notes

  • Blender variation: You can also use a small blender to make this sauce. Mince the garlic and shallot first, then blend everything until creamy: making sure not to over blend. It will not work in a large blender because the quantity of ingredients is not large enough.
  • Vegan / dairy-free variation: Use vegan mayonnaise and a thick plain vegan coconut yogurt. I like the brand Cocojune.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

Related Recipes to Try

  • Healthy Ranch Dressing
  • Creamy Avocado Sauce
  • Dill Sauce
  • Green Goddess Salad
  • Green Goddess Dressing


from A Couple Cooks https://ift.tt/7K1N0py

This easy rice bowl is a 30-minute dinner loaded with flavor-packed black beans, colorful veggies, and a zingy cilantro lime sauce you’ll want to put on everything.

Rice bowl

Every time I ask readers what they want, I get a similar answer: fast and easy dinner recipes! That’s right: you don’t care how basic it is, you just want easy, healthy ideas to get food on the table.

So here’s one to file under dinnertime basics: this easy rice bowl! This 30 minute dinner features my easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies and a zingy cilantro lime ranch that you’ll want to bathe in. This bowl is so tasty and easy, I simply inhale it every time I make them!

Start With The Rice

The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. I like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving. Here are my favorite methods for cooking rice:

  • How to Cook Rice: My secret way to get perfectly cooked rice every time.
  • How to Cook Brown Rice: A shortcut method on how to cook brown rice fast!
  • How to Cook Rice in an Instant Pot: A pressure cooker is great for rice: it’s an easy, hands-off method.

The Secret: Flavor-Packed Black Beans

The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:

  • Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
  • Fresh garlic: Minced fresh garlic brings big savory flavor.
  • Cumin: A hint of cumin adds the final flavoring.
Black beans

How to Make an Easy Rice Bowl

Now it’s time to make a rice bowl! The vegetable and sauce ideas I’ve provided here are just ideas: this is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap in. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture:

  • Make the rice. See above.
  • Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
  • Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. I like to add corn for sweetness and red onion for a savory crunch. Other ideas are bell peppers, leafy mixed greens, or roasted sweet potatoes,
  • Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!
Easy rice bowl

Sauce Ideas and Protein Variations

This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:

  • Add sauteed shrimp like these Shrimp Bowls with cilantro lime rice
  • Add chicken like Instant pot shredded chicken, stovetop shredded chicken, or pan seared chicken breast
  • For the sauce, use Cilantro Lime Ranch, my dairy-free Cilantro Sauce (cashew based), or zingy Cilantro Lime Dressing
  • Opt for spicy Chipotle Sauce instead
Cilantro lime sauce

Tips for Building the Best Rice Bowl

A great rice bowl isn’t just about flavor: it’s about contrast. Here’s what I aim for every time:

  • Color variety. Red tomatoes, yellow corn, green avocado, purple onion. Eating the rainbow isn’t just a health cliché — it makes the bowl visually irresistible.
  • Temperature contrast. Warm rice and beans against cool, raw vegetables creates a layered experience in every bite.
  • Texture contrast. Creamy avocado, crunchy onion, chewy beans, fluffy rice. Every forkful should have something going on.
  • Don’t skip the fresh herbs. A handful of torn cilantro on top brightens everything and ties the bowl together.

Storage and Make Ahead Tips

Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:

  • Place the cold rice in a saucepan on the stovetop.
  • Add a small splash of water.
  • Heat the rice until it’s warmed through: the water will steam and absorb into the rice.

Dietary Notes

This rice bowl recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently Asked Questions

What goes in a rice bowl?

A rice bowl typically includes a base of cooked rice, a protein (beans, chicken, shrimp, tofu), fresh or roasted vegetables, and a sauce or dressing. The combination is flexible: mix and match based on what you have.

Can I use cauliflower rice instead?

Yes! For a lower-carb version, cauliflower rice works as a base. The beans and sauce are hearty enough to carry the bowl without traditional rice.

Can I make this rice bowl gluten-free?

This recipe is naturally gluten-free as written. Make sure to double-check that any store-bought sauces or seasonings you use are certified gluten-free.

How do I keep rice from drying out when reheating?

Add a small splash of water to the rice in a saucepan and heat covered over medium heat. The steam absorbs into the rice and restores its texture.

Can I add other vegetables to this rice bowl?

Absolutely. Bell peppers, roasted sweet potatoes, spinach, mixed greens, or sautéed zucchini all work well. The guiding principle: maximize color and texture contrast.

Print

Easy Rice Bowl

Rice bowl
Pin Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Variation: Try my Shrimp Rice Bowl!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegan

Ingredients

For the black beans*

  • 2 garlic cloves
  • 2 15-ounce cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • ½ teaspoon cumin
  • Scant 1 teaspoon kosher salt

For the rice bowl

  • 1 ½ cups dry white rice or brown rice
  • 1 pint cherry tomatoes
  • 1 ripe avocado
  • 1 cup frozen corn kernels, defrosted (or canned corn)
  • 1/4 red onion
  • Cilantro Lime Sauce or Chipotle Ranch (or for vegan, Spicy Chipotle Sauce or Cashew Cilantro Sauce)
  • Cilantro, to serve

Instructions

  1. Cook the rice, according to How to Cook Rice. (Or try Cilantro Lime Rice!)
  2. Cook the black beans: Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
  3. Make the sauce (see above).
  4. Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.
  5. To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro. The components for the rice bowl store up to 3 days refrigerated.

Notes

*If you’re cooking for 1 or 2, make half this recipe and cook 1 cup dry rice.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More Bowl Recipes to Try

  • Mediterranean Rice Bowls
  • Greek Chicken Bowls
  • Power Bowls
  • Salmon Rice Crunch Bowls
  • Poke Bowls


from A Couple Cooks https://ift.tt/jLuvprA
Newer Posts Older Posts Home

POPULAR POSTS

  • 15 Fantastic Club Soda Cocktails
  • Easy Cannellini Beans
  • The Best Crispy, Cheesy Quesadilla
  • Easy Kale Salad
  • Mexican Mule
  • 12 Grenadine Cocktails Worth Trying
  • Strawberry Shortcake Pancakes
  • 10 Irish Whiskey Cocktails & Jameson Drinks
  • 50 Essential Sauces
  • Red Lentil Curry
Powered by Blogger

Recipe, Healthy meal

  • A Couple Cooks
  • A Couple Cooks
  • Pakistanfoodinusa

About Me

Traditional Pakistani Food in USA
View my complete profile

Toasted Almond Drink

By Traditional Pakistani Food in USA Published at March 11, 2026
Image

About Blog



Food stylist & photographer. Loves nature and healthy food, and good coffee. Don’t hesitate to come for say a small “hello!”

A

Popular Posts

15 Fantastic Club Soda Cocktails

Image

Easy Cannellini Beans

Image

The Best Crispy, Cheesy Quesadilla

Image